Meatballs - Mediterranean
Preparation time:
Makes: 35 balls
Recipe highlights Serves: 35
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Egg free
- Nut free
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Ingredients
- 500 g minced beef
1 large zucchini, roughly chopped
1 large carrot, finely chopped
1 small onion, roughly chopped
1 tablespoon basil leaves, fresh
1 1/2 cups plain wholemeal flour
Cooking method
-
1. Preheat oven to 180˚C.
2. Place zucchini, carrot, onion and basil into a food processor. Process for 1 - 2 minutes or until smooth. Place mixture in large bowl.
3. Mix in the mince beef.
4. Beat in a small amount of flour at a time with a wooden spoon until the mixture is smooth and thick.
5. Shape teaspoons of mixture into small balls and place on a tray lined with baking paper.
6. Cover with foil and bake for 20 minutes.
Notes: Serve with fresh tomato sauce or relish.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 25.95g | 100.00g |
| Energy (kJ) | 176.73kJ | 681.12kJ |
| Protein (g) | 3.69g | 14.22g |
| Total fat (g) | 1.12g | 4.33g |
| - Saturated fat (g) | 0.43g | 1.67g |
| - Polyunsaturated fat (g) | 0.13g | 0.51g |
| - Monounsaturated fat (g) | 0.43g | 1.64g |
| Cholesterol (mg) | 7.29mg | 28.08mg |
| Carbohydrate-available (g) | 3.89g | 15.00g |
| CarbohydrateSE (g) | 3.89g | 15.00g |
| - Sugars (g) | 0.23g | 0.88g |
| Water (g) | 16.12g | 62.14g |
| Dietary fibre (g) | 0.79g | 3.05g |
| Thiamin (mg) | 0.03mg | 0.12mg |
| Riboflavin (mg) | 0.02mg | 0.07mg |
| Niacin (mg) | 0.89mg | 3.44mg |
| Niacin equivalents (mg) | 1.62mg | 6.26mg |
| Vitamin C (mg) | 1.18mg | 4.55mg |
| Total folate (ug) | 7.44ug | 28.68ug |
| Total vitamin A equivalents (ug) | 37.88ug | 146.00ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 227.08ug | 875.16ug |
| Sodium (mg) | 10.35mg | 39.88mg |
| Potassium (mg) | 81.41mg | 313.73mg |
| Magnesium (mg) | 9.67mg | 37.26mg |
| Calcium (mg) | 3.99mg | 15.39mg |
| Phosphorus (mg) | 43.34mg | 167.04mg |
| Iron (mg) | 0.54mg | 2.07mg |
| Zinc (mg) | 0.71mg | 2.74mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Mediterranean balls
Recipe publication date on: 07/23/2003
Last reviewed on: 20/08/2014
