Don’t be put off by the effort of homemade meatballs, these are baked in the oven so that the cooking is handsfree. And if you don’t have time to make the meatballs, you can make the mixture into a quick meatloaf or burger patties instead, just be sure that they are cooked through.
They’re brilliantly versatile too. You can have them as a main meal with pasta and sauce, as part of a noodle dish with sesame oil or inside a sub with kimchi, fried egg and hot sauce if you’re super-cool.
If you’re at the stage of weaning, please be mindful of the salt content of the cheese you include and the other foods your baby eats in a given day. You can reduce the cheese or omit it completely if you’re worried, although the cheese is the key to the winning flavour!
Alex Thurman - Feed the Brood
10 minPrep Time
25 minCook Time
- 500g pork mince
- 1 small red onion, finely diced (50g frozen onion)
- 2 fat cloves garlic, finely diced (25g frozen garlic)
- 1 large carrot, washed & grated (no need to peel)
- 1/2 large courgette, grated
- 30g fresh spinach leaves (big pinch), chopped
- 1 egg
- 1 tsp celery salt (optional)
- 80 cheddar cheese, grated
- grind of black pepper
- grind of salt (optional)
- Preheat oven to 180*C.
- Line two shallow baking trays with baking paper or eco-friendly alternative.
- Mix all ingredients up into large mixing bowl.
- Using hands, create large meatballs roughly the size of a golfball and line up spaced out on the baking tray. Make the balls smaller of you're in a hurry.
- Bake for 20-25 mins depending on the size of the balls. Don't worry if the cheese leaks out looking a little burnt - this adds to the flavour.
- Once cooked, remove from the oven and serve up with your chosen accompaniments.