Carrot Meatballs Recipes

HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY

Steps:

• Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
• Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
• Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
• Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
• Serve the meatballs with cooked spaghetti and Parmesan cheese.
• Enjoy!

LAMB & CARROT MEATBALLS WITH CAULIFLOWER TABBOULEH

Steps:

• Method for the Tabbouleh.
• Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
• Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
• Top with sliced radishes and your choice of nuts and seeds.
• OR (Alternative method).
• Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook - not too soft! - check there is enough water at the bottom of the pan so it doesn't burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
• While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
• Method For the Meatballs.
• In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
• In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture - roughly 11⁄2tsp - to make about 20 balls. You can make them any size you like, but the larger they are, the longer they'll take to cook.
• Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through - this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you're having people round.
• Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.

CARROT SATAY MEATBALLS (USING VEGEMITE)

Steps:

• Combine all ingredients in a large bowl, mix well.
• Shape into walnut sized balls.
• Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
• Serve with Satay Sauce.