Annabel Karmel’s mini beef and vegetable meatballs with sweet potato curls
- 250g butternut squash, peeled and cubed
- 1 red onion, sliced
- 1 small red pepper, deseeded and diced
- 2tbsp sunflower oil
- 2 medium sweet potatoes, peeled
- 30g fresh breadcrumbs
- 250g lean minced beef
- 2tsp thyme leaves
Preheat the oven to 220C/200C Fan/Gas 7.
Put the squash, onion, red pepper and 1tbsp of the oil onto a baking tray. Toss to coat, then roast for 25 mins. Leave to cool.
Leave the oven on. Line a large baking tray with nonstick baking paper
Put the sweet potatoes through a spiralizer to make long curls. Arrange on the lined baking tray; drizzle over the rest of the oil. Roast for 20-25 mins, stirring halfway through, until golden and crisp.
Meanwhile, whizz the cooled roasted veg with the breadcrumbs, mince and thyme in a food processor until finely chopped. Shape into 24 meatballs and return to the baking tray.
Reduce the oven to 200C/180C Fan/Gas 6. Bake the meatballs for 15 mins or until golden brown and cooked through. Serve immediately with the sweet potato curls.