simple and sneaky veggie rissoles

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Makes 50 small meatballs

Prep In:

5 mins + 30 mins in fridge

Cook In:

15 minutes


12 months +

About this Recipe

Simple and tasty vegetable filled meatballs to help feed veggies to fussy bubs.

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Optional: Store cooled 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.

Step by Step Instructions

Step 1

Place all ingredients into a large bowl (except olive oil), 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.

Step 4

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 5

Serve with your favourite salad, mash or vegetables.


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