Free NZ shipping on orders over $80

Hot Meals

Nutrient-packed meatballs

Family-favourite meatballs packed with lentils and veg, served in a smooth tomato and white bean sauce.

Serves 620 min prep35 min cook
Gluten-freeNut-free
Pasta topped with tomato sauce and homemade meatballs in a dark bowl on a dining table.

These meatballs are packed with nutrients and a family fave in our house! Lentils, carrot and broccoli go into the meatballs, with white beans blended into the tomato sauce for an easy family dinner. We usually serve them with pasta and plenty of grated cheese.

Gather

Ingredients

21 items
  • 500 g mince
  • ½ onionfinely diced
  • ¼ cup breadcrumbssoaked in the milk
  • ¼ cup milkany type
  • ½ cup grated cheeseoptional
  • 1 medium carrotgrated
  • 1–2 broccoli stalksgrated
  • 1 egg
  • 1 tsp sriracha
  • 1 tbsp soy sauce
  • ½ tsp curry powder
  • ½ tsp smoked paprika
  • a dash salt
  • 1 can lentils
  • 2 cans chopped tomatoes
  • 1 can white beanscannellini or butter beans work best
  • 1 chicken stock jellywe use Continental
  • 1–2 cloves garlicsliced
  • some neutral oilwe use cold-pressed rapeseed oil from Good Oil
  • to serve pasta
  • to serve grated cheese

Make

Method

  1. Preheat the oven to 180°C fan bake.
  2. Combine all of the meatball ingredients until the mixture comes together.
  3. Shape the mixture into golf ball-sized meatballs.
  4. Bake the meatballs in the oven for 25 minutes.
  5. Meanwhile, fry the garlic in a little oil over medium heat for about 2–3 minutes. Don’t let it brown too much.
  6. Blend the chopped tomatoes, white beans and chicken stock jelly until smooth, then add the sauce to the garlic.
  7. Simmer the sauce until the meatballs are ready.
  8. Add the meatballs to the sauce, turn the heat to low and simmer for another 5–10 minutes — or until you need dinner to be ready.
  9. Serve with pasta and grated cheese. Steamed veg can be good too, but who has time for that!

Made by your family

What families think

Be the first to rate this recipe