Meatballs with left over veges

Name: Meatballs with left over veges
Cuisine: New Zealand
Ingredients: 350g mince 4 cups of chopped leftover veges: e.g. 1/2 uncooked broccoli 200g shredded uncooked Brussel sprouts 2 fresh courgettes 6 medium roast potatoes 3 eggs Sauce 1 onion 1 glove of garlic 1 packet of Maggi onion soup 100g tomato paste 100ml evaporated milk 1 tsp dried thyme

Jenny Smith

Yield: 4 servings

Dish: New Zealand Original

Cuisine: New Zealand

Ingredients

350g mince
4 cups of chopped leftover veges: e.g.
1/2 uncooked broccoli
200g shredded uncooked Brussel sprouts
2 fresh courgettes
6 medium roast potatoes
3 eggs

Sauce

1 onion
1 glove of garlic
1 packet of Maggi onion soup
100g tomato paste
100ml evaporated milk
1 tsp dried thyme

Method

Chopped vegetables into small 0.5cm sized pieces
Mix vegetables, mince and eggs together in a large bowl
Shape mince and vegetable mixture into meatballs
Place meatballs into a casserole dish
Chop and fry the onion in a little oil until brown
Add garlic and fry for 1-2 minutes
Mix together remaining sauce ingredients with fried onion and garlic
Bake at 180c for 50 minutes until the meatballs are cooked through
Serve…with mash potato

Meatballs with left over veges

Ingredients

Method

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