Mini, soft meatballs baked in the oven with grated vegetables hidden inside. Made without frying oil, this recipe is a practical main dish that makes it easier for children to get both vegetables and protein.
Knead the ground beef thoroughly together with grated carrot, squeezed zucchini, grated onion, egg, breadcrumbs and parsley.
Let the mixture rest in the refrigerator for half an hour, then shape into small, flat meatballs with wet hands and arrange on a tray lined with parchment paper.
Important: Bake in an oven preheated to 200 degrees for about twenty-five minutes, until the inside of the meatballs reaches 74 degrees and the outsides are golden. Cut through the middle to make sure no pink remains.
Important: Cooking the köfte until their internal temperature reaches 74 degrees is essential for food safety. Contains gluten (breadcrumbs) and egg. Chilling the köfte mixture in the fridge for half an hour makes shaping easier. Leftovers can be kept in the fridge for a day and reheated to serve.
Squeezing the water out of the grated zucchini keeps the mixture from falling apart. Making the köfte an even size ensures they all cook at the same time; keeping them small suits a child's bite size.
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