Veggie Meatballs Lunchbox

If, like us, you’ve found yourself falling into the same old lunch box-packing routine (you know the one we’re talking about: sandwich, piece of fruit, musli bar etc.) then it’s time to mix things up a bit.

Move over Vegemite sandwiches – it’s time to inject a new lease of vegelicious life into your kids’ lunches with these perfectly lunchboxable meatballs. We say meatballs but they actually consist of more than two thirds veggies - shhh, we won’t tell if you won’t!

These can be made ahead of time and stored in the fridge for a few days for super speedy lunchbox filling each morning. A quick trip to The Square Mirrabooka for all the beautifully fresh ingredients, a bit of meatball-rolling fun with the kids in the kitchen, and those lunchboxes are packed and ready to fuel little bodies for the day ahead.

 

INGREDIENTS

100 g (1 cup) zucchini, cut into chunks

150 g (1 cup) sweet potato, peeled and cut into chunks

100 g (1 cup) carrot, peeled and cut into chunks

60 g (1 cup) ground oats

or 1 slice of bread, toasted and roughly ground

250 g (1 cup) red mince

2 eggs

2 tbsp Mexican/taco seasoning (1 tsp smoked paprika, 1 tsp coriander, 1 tsp cumin, 1 tsp chilli)

salt and pepper

 

METHOD

Preheat the oven to 200 C.

Roughly chop the veggies in a food processor. Add oats or bread and mix again.

Add in mince, eggs, and seasoning and combine by hand.

Roll into 3cm balls and lay on baking tray and bake for 20-30 minutes or until golden.

 

FEATURING

Fruit, veg and eggs from Mirrabooka Fresh

Mince from the Meat Giants

Spices from Shaheen Store

Remaining ingredients from Woolworths