Mini-meatballs-sweet-potato-curls-web

Annabel Karmel’s mini beef and vegetable meatballs with sweet potato curls

Meatballs are a great way to ‘hide’ veg that kids don’t want to eat. They are fun to eat with fingers, too!

By , 30 July 2019

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Annabel Karmel’s mini beef and vegetable meatballs with sweet potato curls
  • Prep: 10 Mins
    Cook: 1 Hour
    Plus cooling time

  • Serves: 4

Nutritional Info
Each 300g serving contains
  • Energy

    1293KJ

    309KCAL

    15%
  • Fat

    8.7g

    low

    12%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    11.7g

    low

    13%
  • Salt

    0.36g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • 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
Method
  • 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.