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Beef Meatballs

Prep Time: 20 min
Cook Time: 20-30 min
Serving Size: 12-15
  • Gluten Free Option 
  • Dairy Free 
Beef is an excellent source of dietary iron, which is an important part of the diet in pregnancy, postpartum and early childhood. These tasty meatballs also contain essential nutrients like B12 and zinc. They can be served in a variety of ways including on top of pasta or in a meatball sub! To keep it one handed they are best served on their own.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO) 
  • 1 brown onion (finely diced)  
  • 1-2 cloves garlic (finely diced) 
  • 1 zucchini (grated) 
  • 500g beef mince 
  • 1 carrot (grated) 
  • ¼ bunch parsley (finely diced) 
  • ¼ cup bread crumbs 
  • 1 egg (whisked) 
  • 700g passata
1.  Preheat your oven to 180°C fan-forced.
2. Heat a drizzle of EVOO on a pan on medium-high heat and saute the onion and garlic, remove from heat and allow to cool. 
3. Place the grated zucchini on a piece of paper towel or cheesecloth and squeeze out any excess juice.
4. In a large mixing bowl combine the grated zucchini, onion, garlic and remaining ingredients (except the passata) and use your hands to mix until well combined. 
5. Roll the mixture into equal size meatballs and place in an oven safe baking dish.
6. Pour the passata over the top, so all the meatballs are covered and bake in the oven for 25-30 minutes, or until cooked through.
  • Toddler friendly: We recommend shaping into thin strips for serving. The consistency should be soft and easy to squish between your fingers. 
  • Gluten free option: Use gluten free breadcrumbs
  • Storage: In an airtight container in the fridge for up to 5 days or freezer for up to 3 months, defrost fully before cooking.

Beef Meatballs

Prep Time: 20 min
Cook Time: 20-30 min
Serving Size: 12-15
  • Gluten Free Option
  • Dairy Free
Beef is an excellent source of dietary iron, which is an important part of the diet in pregnancy, postpartum and early childhood. These tasty meatballs also contain essential nutrients like B12 and zinc. They can be served in a variety of ways including on top of pasta or in a meatball sub! To keep it one handed they are best served on their own.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO) 
  • 1 brown onion (finely diced) 
  • 1-2 cloves garlic (finely diced) 
  • 1 zucchini (grated) 
  • 500g beef mince 
  • 1 carrot (grated) 
  • ¼ bunch parsley (finely diced) 
  • ¼ cup bread crumbs  
  • 1 egg (whisked) 
  • 700g passata
1.  Preheat your oven to 180°C fan-forced.
2.  Heat a drizzle of EVOO on a pan on medium-high heat and saute the onion and garlic, remove from heat and allow to cool. 
3.  Place the grated zucchini on a piece of paper towel or cheesecloth and squeeze out any excess juice. 
In a large mixing bowl combine the grated zucchini, onion, garlic and remaining ingredients (except the passata) and use 4.  your hands to mix until well combined. 
5.  Roll the mixture into equal size meatballs and place in an oven safe baking dish.
6.  Pour the passata over the top, so all the meatballs are covered and bake in the oven for 25-30 minutes, or until cooked through. 

  • BLW & Toddler friendly: We recommend shaping into thin strips for serving. The consistency should be soft and easy to squish between your fingers.
  • Gluten free option: Use gluten free breadcrumbs
  • Storage: In an airtight container in the fridge for up to 5 days or freezer for up to 3 months, defrost fully before cooking.