Asian Beef & Veggie Meatballs

This meatball recipe is amazing!  I have been making it for over a year in large batches for the freezer for quick lunches.  I put a huge effort into my kids' lunches and often make things ahead in bulk and freeze so I can just take out and assemble the night before.  They love these and they are so easy to make.  Why not send these to school on a bed of cauliflower rice?  Yum!

Printer Version

• 1.75-2 kilograms of ground beef
• 1 medium sized carrot, peeled and grated
• 1 medium sized zucchini, grated
• 2 green onions, finely chopped
• 1 1/2 inches of ginger, peeled and finely grated
• 1 small bunch of flat leafed parsley, finely chopped
• 1 tsp. pepper
• 6 Tbsps. mirin
• 6 Tbsps. soy sauce
• 2 Tbsps. sesame oil (optional)

In a large bowl mix all the ingredients until completely combined.  Roll into balls, approximately the size of a golf ball (meatballs will shrink a bit when cooked).  Bake on baking paper lined cookie sheets for approximately 30 minutes at 400 degrees F (200C).

I portion these babies into small baggies and top with a little hoisin sauce, sweet chilli sauce or homemade teriyaki sauce.  They freeze well.  I take out the night before to pop in the kids' lunches the next morning.

Yield:  40-45 good sized meatballs