Veggie Smuggler Meatballs

Makes 30 Prep Time 15 minutes   Cook Time 15 minutes   Rated:    
by Courtleigh Holder

My eldest son has a thing about colours and smells in food, but the one thing he loves regardless, is meat! So to make this my advantage, I worked out that when cooking reds and oranges or even whites with meat they almost blend in and are well disguised. I have become a super sneaky mum and came up with a secret little veggie smuggler meatball. This way I can get the veggie goodness into him without him sniffing or batting an eyelid at them. We usually have these with mash or home made chips and sauce.

My kitchen tip for these would be to use a mini cupcake tray and a cookie scoop to scoop them out nice and evenly.

Photo and recipe by Courtleigh Holder

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Need

  • The Meatballs
  • 450-500 Grams Capsicum, carrot, leak (white part), mushrooms, fennel, butternut pumpkin
  • 500 Grams beef mince
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon dried oregano
  • 1 Teaspoon garlic powder
  • 2 Teaspoons Pink Salt Flakes BUY
  • 1 egg

Do

1  

Preheat oven to 180°C.

2  

Oil mini cupcake tin or line a tray with baking paper.

3  

Place vegetables into the Thermomix bowl and chop 8 sec/speed 5. You may need to do this in batches so you don't end up with a slurry!

4  

Scrape bowl and repeat if necessary.

5  

Add remaining ingredients and use spatula to mix through by hand.

6  

Scoop out into prepared mini cupcake tin or roll into balls and place onto baking sheet.

7  

Cook for 12-15 minutes or until golden and fragrant, but not tough. You could use the Airfryer for these in batches.

8  

Serve with mash or chips or pop into their lunch box for a healthy snack.

Served with

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