This green meatball recipe packs in broccoli for added vegetables. Also great packed in kids' lunches!
Ingredients
3 cup
Broccoli florets
(Chopped)
250 gm
Beef, ground, extra lean
(You can also sub ground chicken or pork.)
1 tbsp minced
Ginger root
(Or chopped)
1 tbsp
Mirin
(Or use rice wine vinegar)
1 clove(s)
Garlic
(Minced)
1/4 tsp
Salt
1/4 tsp
Black pepper
Instructions
In a saucepan of boiling water, cook broccoli for about 8 minutes or until very tender.
Drain well and using potato masher, mash broccoli until fairly smooth to make about 250 mL (1 cup); let cool slightly.
In a large bowl, combine beef, ginger, rice wine, garlic, salt and pepper. Add broccoli and using hands, mix together until broccoli is evenly distributed.
Using about 15 mL (1 tbsp) of the mixture roll into balls and place on parchment paper or foil lined baking sheet to make about 30 meatballs.
Bake in 180°C (375°F) oven for about 20 minutes or until no longer pink inside and golden brown.
Notes:
-You can add dipping sauce for a fun addition or pack them in a sub bun for a meatball sandwich.
-You can pack them hot or cold in a kids' thermos for a school lunch.
-Serve with spaghetti or mashed potatoes and baby carrots.
-These meatballs can also be pan fried in a large non-stick skillet until golden brown on the outside and no longer pink inside.
Tip: Get your kids involved in the kitchen by helping to mix and roll the meatballs into balls prior to baking in the oven. Kids that get involved in the kitchen are more likely to eat their lunch!
