Packed full of protein and fibre, these Veggie Meatballs make a super healthy meal for kids. They’re great finger food for baby led weaning too!
My kids are massive fans of meatballs. Meatballs with pasta… rice… potatoes… they love it all! Whilst its tempting to feed them meatballs several times a week I am conscious of the amount of red meat that we eat as a family.
With this in mind I decided to make some veggie meatballs, packed full of chickpeas, or garbanzo beans as they are also known as. Apart from the fact that they make a great meat substitute in this recipe, chickpeas are a super healthy addition to your family’s diet. Chickpeas are very high in dietary fibre, low in fat and are a great source of iron, calcium, magnesium, manganese, zinc and vitamin K. And of course they are a great source of protein too.
You can serve these meatballs on their own with a little tomato ketchup. Or serve them like classic meatballs with spaghetti and sauce. (If you serve them this way, try my Hidden Veggie Tomato Sauce for even more sneaky veg!)
- 1 medium slice wholemeal bread
- 1 can chickpeas (240g drained weight)
- 1 small courgette, grated
- 1 medium carrot, grated
- 1 egg, beaten
- 50g grated Cheddar cheese
- ½ tsp dried mixed herbs
- Preheat the oven to 200c. Grease a baking tray or dish.
- Place the bread in a food processor and blitz until it turns into breadcrumbs. Add the chickpeas, grated courgette and carrot, egg, cheese and herbs and blitz again until everything is well combined.
- If the mixture seems too dry add a very small amount of water to loosen it up.
- Remove the mixture from the food processor and roll it into bite sized balls. I made 20 medium sized balls with my recipe.
- If you want to freeze some of these veggie meatballs at this point put them on a plate and freeze until solid, before storing in a freezer bag. Defrost at room temperature.
- Place the balls onto the baking tray and bake in the oven for between 15 and 20 minutes, depending on their size.