This recipe featured in the 2017 Australia's Health Weight Week, APD Cookbook, created in collaboration with Dietitians Australia and Nutrition Australia, ACT.
300g lean beef mince
1 carrot, grated
1 zucchini, grated and squeezed
1/2 tsp paprika
1/2 tsp dried mixed herbs
1 egg, beaten
1/2 cup breadcrumbs
extra virgin olive oil spray
Combine mince, carrot, zucchini, paprika, and herbs in a large mixing bowl. Add egg and breadcrumbs and mix well. Roll mixture into small balls and place on a clean plate. Cover and refrigerate for half an hour.
Lightly spray a frypan with oil, or use a non-stick frypan, and cook meatballs in batches for 5 minutes or until fully cooked through.
Insert a toothpick into the meatballs and serve with a tomato salsa.
