Carrot Meatballs Recipes

CARROT SATAY MEATBALLS (USING VEGEMITE)

Carrot Satay Meatballs (Using Vegemite) image

These little gems are really tasty, great for kids parties, you get about 24 bite size meatballs from a batch. Recipe is from Kraft.

Provided by Mandy

Categories Lunch/Snacks

Time 40m

Yield 24 meatballs

Number Of Ingredients 8

Ingredients

250 g minced beef
1/4 cup crunchy peanut butter
1/4 cup fresh breadcrumb
1/4 cup grated carrot
1 tablespoon tomato sauce
2 spring onions, finely chopped
1 teaspoon vegemite
1 teaspoon curry powder

Steps:

Combine all ingredients in a large bowl, mix well.
Shape into walnut sized balls.
Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
Serve with Satay Sauce.

Nutrition Facts : Calories 44.4, Fat 3, SaturatedFat 0.8, Cholesterol 7.1, Sodium 41.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 2.9

CARROT MEATBALLS

Carrot Meatballs image

This is a variation from an OLD Betty Crocker cookbook. My son asks for these regularly!! They're a great way to get kids to eat veggies, they're fairly low calorie, and scrumptious, to boot! We usually eat them with rice and salad. I also tend to make a double recipe because they're great as leftovers, too. (if you get tired of making meatballs, save the meat and make more the next day, OR make an egg stirfry with spinach! That's tasty too, I've found!) Also, please keep in mind that the Prep-time listed is for using a Salad Shooter or similar for grating the carrots. If you don't have something like that, doing the grating by hand should add another 15 minutes or so, depending on you!

Provided by hazilsara_74

Categories Meatballs

Time 35m

Yield 20-30 meatballs

Number Of Ingredients 8

Ingredients

1 lb hamburger, ground lamb, turkey or chicken, or any combination there-of
1 1/2 cups grated carrots (peeling is optional)
1 medium onion, minced or grated
1 egg
1 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon basil (I prefer fresh buds from my live-plant!)
1/8 teaspoon pepper

Steps:

Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).

Nutrition Facts : Calories 52.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 25.8, Sodium 140.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.1

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