simple and sneaky veggie rissoles
View InstructionsServings
50 meatballs
Prep In:
35 minutes
Cook In:
10-12 minutes
Age:
12 months +
About this Recipe
Simple and tasty vegetable filled meatballs to help feed veggies to fussy bubs.
Ingredients
-
1 kg of beef mince
-
1 x Rafferty’s Garden Red lentil, Carrot & Sweet Potato 8+ month 120g
-
1 egg
-
½ cup wholemeal breadcrumbs
-
2 tablespoons olive oil, for cooking
Optional: 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.
Step by Step Instructions
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.
Step 3
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.
Similar recipes you may be interested in
Rafferty's Chicken Fingers
Rice Pudding with Smooth Fruit Swirl
