This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.
500g lean beef mince
1 onion, diced
2 carrots, grated
2 zucchinis, grated and squeezed
1 clove garlic, crushed
1 tsp mixed herbs
1 egg, beaten
½ cup breadcrumbs
750g tomato passata, no added salt
10 wholemeal dinner rolls
½ cup reduced fat grated cheese
- Combine mince, onion, carrot, zucchini, garlic and half of the herbs in a large mixing bowl. Add egg and breadcrumbs and mix well. Roll mixture into small balls and place on a clean plate. Cover and refrigerate for half an hour.
- Heat a non-stick frypan and add meatballs in batches. Cook, stirring, until the meatballs have browned. Add passata and remaining herbs to the pan, cover and reduce heat to simmer. Cook for 20 minutes or until meatballs are well cooked.
- Spilt rolls and spoon on three or four meatballs with sauce. Top with a sprinkling of reduced fat cheese.