Homemade cress & carrot meatballs🤎

(All of our sauce based meals are packed with hidden veggies & seeds- great for getting that goodness into your children & lets go of the fuss of eating veg but in a delicious way!)

A comforting family favourite made from wholesome ingredients & colourful vegetables. With a rich/nourishing sauce that's both delicious & satisfying for the whole family.

Ingredients

For the meatballs

• 500g fresh beef mince

• 1 medium-large onion, finely diced

• Handful of fresh cress

• ¼ cup grated carrot

• ¼ green bell pepper, finely diced

• 2 heaped tablespoons rice flour

• 1 tablespoon Pink Himalayan salt

• 1–2 teaspoons black pepper (to taste)

• 1 teaspoon olive oil

For the hidden veg sauce

• 1 large beef tomato

• ¼ purple cabbage, diced

• 1 red onion, diced

• 4 garlic cloves, chopped

• 1 small sweet potato, diced

• ¼ swede, diced

• 2 tablespoons olive oil

• 2 tablespoons local honey

• Handful of pumpkin seeds

• Handful of flaxseeds

To fry off

• 1 white or red onion, sliced

• 2 tablespoons olive oil

• Pink Himalayan salt & black pepper, to taste

• 1 tablespoon onion powder

Rice

• 1 cup white rice

• 2 cups boiled water

• Pink Himalayan salt, to taste

Method

Prepare the meatballs

1. Place the beef mince, onion, cress, grated carrot, green pepper, rice flour, olive oil, pink himalayan salt & black pepper into a large stainless steel mixing bowl.

2. Using clean hands, mix everything together thoroughly until ingredients are evenly combined.

3. Roll the mixture into small to medium-sized meatballs. This recipe makes approximately 15-20 meatballs.

4. Place meatballs onto a wooden chopping board or plate, cover with cling film & refrigerate for around one hour. *Chilling the mixture helps the meatballs hold their shape during cooking.*

Prepare the veg sauce

1. Preheat oven to 180°C.

2. Place the beef tomato, purple cabbage, red onion, garlic, sweet potato & swede onto a baking tray.

3. Drizzle over the olive oil & local honey, then gently toss until all the vegetables are evenly coated.

4. Roast for 10 minutes.

5. Remove from oven, stir well, then return for a further 15 minutes, or until the vegetables are soft, caramelised & lightly browned.

6. Carefully transfer the roasted vegetables to a high-speed blender.

7. Add the pumpkin seeds & flaxseeds, then blend for 2–3 minutes until smooth & creamy.

Cook the meatballs

1. Heat the olive oil in a large frying pan.

2. Add the diced onion & season with pink himalayan salt, black pepper & onion powder.

3. Fry until the onions are beautifully softened & lightly golden.

4. Add a little more olive oil or grass fed unsalted butter to the pan & reduce the heat to low-medium & carefully add the chilled meatballs.

5. Cook gently, turning occasionally until browned on all sides.

6. Pour in the blended sauce & cook on low for 10–15 minutes, allowing the sauce to thicken while ensuring the meatballs are cooked through.

Prepare the Rice

1. Rinse the rice under cold water until water runs clear.

2. Add the rice, boiled water & pink himalayan salt to a saucepan.

3. Cook over a medium heat for approximately 10 minutes.

4. Check that the rice hasn't caught on the bottom of the pan, then gently fluff with a fork.

5. Remove from the heat, cover with a lid or plate & leave to steam until ready to serve.

Serving Suggestions

• Homemade chips

• Fresh mixed salad

• Steamed seasonal vegetables

• boiled potatos