Baked Beef & Apple Meatballs
BBQ beef meatballs with garlic greens & crispy wedges.
Servings 4 serves
Ingredients
- 600 g potatoes cut into wedges
- 1 Tbs extra virgin olive oil
- 500 g lean beef mince
- 1 apple grated
- 1 tsp cajun seasoning
- 3/4 cup panko breadcrumbs
- 4 Tbs barbecue sauce
- 2 Tbs water
- 1 zucchini sliced
- 200 g green beans halved
- 1 tsp garlic crushed
Instructions
- Preheat the oven to 220°C (200°C fan-forced). Place the wedges on a lined baking tray. Drizzle with olive oil, season with a pinch of salt, and toss to coat. Bake for 25–30 minutes, or until tender.
- In a medium bowl, combine the beef mince, grated apple, Cajun seasoning, breadcrumbs, and a good pinch of salt. Roll heaped spoonfuls of the mixture into small meatballs (4–5 per person), then transfer to a baking dish.
- In a small bowl, mix together the BBQ sauce and water.
- Spray the meatballs with oil and turn to coat. Bake for 15 minutes, or until browned. Remove from the oven, then pour over the BBQ sauce mixture. Turn the meatballs to coat, then bake for a further 5 minutes, or until the sauce is slightly thickened.
- When the meatballs have 10 minutes remaining, cook the green beans and zucchini in a large frying pan for 4–5 minutes, or until tender. Add the garlic and cook for 1 minute, or until fragrant. Season with salt and pepper.
- To serve, divide the wedges, baked meatballs, and garlic greens between plates. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
-
Cajun seasoning: Choose a blend with simple, recognisable ingredients such as paprika, garlic, onion, cayenne pepper, black pepper, oregano and thyme.
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Panko breadcrumbs: Look for a short ingredient list, ideally made from flour, yeast, salt and possibly oil.
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Barbecue sauce: Choose a brand with no artificial colours, flavours or preservatives and the lowest added sugar and salt, such as Mingle.