Beef and Veggie Meatballs
1 onion, finely sliced
1-2 cloves of garlic
1 carrot, grated
2 zucchinis, grated
1 apple, cored and grated
500 g minced beef
5 tablespoons breadcrumbs or whole meal flour
salt and pepper
2 teaspoons Italian mixed herbs
4 teaspoons Encala
Coconut oil or avocado oil
2 tablespoons of butter
1 eggplant diced medium
4 diced tomatoes
Place onion, garlic, carrot, zucchini and apple in processor and process together.
In a separate bowl add mince – break apart if necessary, using a mallet.
Add minced beef /ground beef to the vegetables and process together.
Add egg, breadcrumbs, salt, pepper, Italian mixed herb and Encala and process until a smooth consistency is reached.
Roll the mixture into small meatballs and place on a baking tray.
If Baking: Preheat oven to 180ºC/350 ºF, place meatballs on a baking tray and bake for 30min for small meatballs and about 45min for larger meatballs.
If Pan Frying: Heat oil in large pan and fry for about 6-8min on each side, check to see if cooked all the way through.
To make the dish more flavorful and attractive, we prepare it with eggplant and tomato.
Place the two tablespoons of butter in a skillet, heat, add the diced eggplant, and let it brown.
Next, add the tomatoes, stir until it starts to release liquid, add salt and pepper, and finally, the meatballs.
At the end of cooking, I added a tablespoon of Encala to increase the calories.
Source: Vandressa Ceolin Salvagni