Makes 25 mini meatballs.
Provides protein, vitamin C, calcium, iron, zinc
2 tsp olive oil
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and crushed
200 g lean minced beef
45 g fresh white bread crumbs (about 2 medium slices bread)
1 tbsp chopped parsley
15g (1/2 oz) parmesan cheese, freshly grated
1 tsp tomato purée
1/2 small apple, peeled and grated
1/4 unsalted vegetable stock cube, crumbled
1 egg, beaten
Vegetable oil, for frying
2. Mix together the beef, breadcrumbs, parsley, Parmesan, tomato purée, apple and stock cube. Stir in the sautéed onions and garlic, and add the beaten egg to bind all the ingredients together.
3. Form the mixture into 25 mini meatballs. Heat the vegetable oil in a frying pan and sauté until browned and cooked inside. Drain on paper towel.
To freeze, place the meatballs (either before or after cooking) on a baking sheet lined with cling film, cover with a second sheet of cling film, and freeze for 2 to 3 hours until solid. Pack in a freezer-safe container or zip lock. Defrost overnight in the fridge of for 2 to 3 hours at room temperature before cooking or reheating.
Recipe contributed by a WeLuvMoms mom.
Original recipe from Annabel Karmel's recipe book.