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Beef and veggie meatballs

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  • Dairy free
  • Diabetes friendly
  • Healthier living
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • 1 serve veg or fruit

Looking for a light lunch that's packed full of flavour? These tempting beef and veggie meatballs can be served warm with a tomato sauce or cooled alongside a salad.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
Beef and veggie meatballs

Ingredients

  • 60g Coles Australian Baby Spinach
  • 500g Coles Australian No Added Hormones Lean Beef Mince
  • 2 carrots, coarsely grated
  • 1 spring onion, finely chopped
  • 1 free-range egg, lightly whisked
  • 1/3 cup (50g) wholemeal breadcrumbs
  • 1 red onion, finely chopped
  • 200g red Perino tomatoes, halved

Nutritional information

Per serve: Energy: 1453kJ/348 Cals (17%), Protein: 33g (66%), Fat: 15g (21%), Sat Fat: 5g (21%), Carb: 22g (7%),Sugar: 8g (9%), Dietary Fibre: 4g (13%), Sodium: 195mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Thinly slice half the spinach. Combine sliced spinach with the mince, carrot, spring onion, egg and breadcrumbs in a medium bowl.

  2. Step 2

    Roll 1-tbs portions of mince mixture into balls and place on the lined tray. Bake for 20 mins or until golden and cooked through. Set aside to cool.

  3. Step 3

    Meanwhile, combine onion, tomato and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring, for 10 mins or until tomato softens. Cool slightly. Transfer to a food processor and process until almost smooth. Set aside to cool completely.

  4. Step 4

    Serve meatballs warm with tomato sauce, or add chilled to lunch boxes with an ice pack to keep cold.

Recipe tip

COOK. STORE. SAVE
Clever storage:
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.

Beef and veggie meatballs

Beef and veggie meatballs
  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 60g Coles Australian Baby Spinach
  • 500g Coles Australian No Added Hormones Lean Beef Mince
  • 2 carrots, coarsely grated
  • 1 spring onion, finely chopped
  • 1 free-range egg, lightly whisked
  • 1/3 cup (50g) wholemeal breadcrumbs
  • 1 red onion, finely chopped
  • 200g red Perino tomatoes, halved
    Description

    Looking for a light lunch that's packed full of flavour? These tempting beef and veggie meatballs can be served warm with a tomato sauce or cooled alongside a salad.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a baking tray with baking paper. Thinly slice half the spinach. Combine sliced spinach with the mince, carrot, spring onion, egg and breadcrumbs in a medium bowl.

    2. Step 2

      Roll 1-tbs portions of mince mixture into balls and place on the lined tray. Bake for 20 mins or until golden and cooked through. Set aside to cool.

    3. Step 3

      Meanwhile, combine onion, tomato and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring, for 10 mins or until tomato softens. Cool slightly. Transfer to a food processor and process until almost smooth. Set aside to cool completely.

    4. Step 4

      Serve meatballs warm with tomato sauce, or add chilled to lunch boxes with an ice pack to keep cold.