Simple and Sneaky Veggie Meatballs Recipe

Simple and Sneaky Veggie Meatballs

Chantelle from Fat Mum Slim
Simple and tasty vegetable filled meatballs to help feed veggies to fussy bubs.
  • Ingredients

    Makes- 50 meatballs

    1 kg of beef mince

    1 x 120g Rafferty’s Garden Spinach, Apple, Broccoli & Pea pouch

    1 egg

    ½ cup wholemeal breadcrumbs

    2 tablespoons olive oil, for cooking


    Suitable for babies aged 12+ Months

    Storage tip:

    Store cooked meatballs in an airtight container in the fridge for up to three days, or in a sealed bag in the freezer for up to three months.

    Variation tip:

    If you want to add more than one pouch, double the breadcrumbs.

  • Method
    Step 1
    Place all ingredients into a large bowl, and mix to combine.
    Step 2
    Scoop out 1-tablespoon sized portions and roll them into balls using your hands. Once you’ve made all of the mixture into balls, place them into the fridge for 30 minutes to make firm.
    Step 3
    Heat the olive oil in a large frying pan over medium heat. Cook the meatballs in batches, turning over when golden brown. Cook them for 5-6 minutes each side. Don’t overcrowd the pan when cooking.
    Step 4
    Serve with your favourite salad, mash or vegetables.
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