Recipes for children
Mini, tender meatballs baked with grated vegetables mixed into the meat. Prepared without frying oil, this easy main dish helps kids enjoy vegetables along with protein.
Thoroughly mix the ground beef with the grated carrot, squeezed-dry zucchini, grated onion, egg, breadcrumbs, and parsley.
Refrigerate the mixture for half an hour. With wet hands, shape it into small, flat meatballs and arrange them on a parchment-lined baking sheet.
Bake in an oven preheated to 200°C / 390°F for about 25 minutes, until browned outside and the internal temperature reaches 74°C / 165°F. Cut one open to make sure no pink remains in the center.
For food safety, cook the meatballs until their internal temperature reaches 74°C / 165°F. Contains gluten (breadcrumbs) and eggs. Refrigerate the meatball mixture for half an hour to make it easier to shape. Store leftovers in the refrigerator for up to one day, and reheat before serving.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.