A super easy and versatile family meal, that can be served as is with mashed potato and vegetables or added into a sauce for a tasty spaghetti and meatballs.
Facts
These beef and zucchini meatballs are a family favourite and are so versatile.
Beef mince is a source of Iron, Zinc, Calcium, Protein, and Fat among other nutrients, which are all important for growing bodies.
The zucchini adds fibre and vitamin C which will help with the absorption of iron.
I have kept these gluten-free by using chickpea flour which is a great alternative to breadcrumbs or wheat flour in this recipe (which you could use instead)
This recipe is suitable from 6 months of age and can be modified for any stage of feeding for example, shaped into burger patties and cut into strips for BLW, mashed into cooked vegetables, or pulled apart into smaller pieces for finger food from around 8/9 months.
Ingredients
500g of Beef mince (I prefer grass-fed, organic if possible)
1x zucchini grated
1x onion grated
1x egg
1/4 of a cup of chickpea flour (more can be added if required)
1x teaspoon of mixed herbs
1x teaspoon of garlic powder (optional) *note this is not garlic salt
Olive oil
Method
Add all the ingredients to a bowl and mix with your hands until all combined and the ingredients have come together.
Roll spoonfuls of the mixture in your hand and shape it like a ball. Place the meatballs on an oiled oven tray.
Bake in the oven at 180 degrees C for 15-20 minutes until cooked through (you don't want them to burn, just be nicely browned and juicy on the inside)
Makes 20-25 meatballs
x Anna
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