Veggie Packed Meatballs with Veggie Fries

So today was a little busier than usual as i went into London today…i didn’t get back until school pick up so the photo taking etc was slightly more rushed than usual…BUT i think i’ve ot most of it here to share with you!

This is a slight change from my original shopping list as thought i would throw some additional veg into the mix and also wanted to use up some stuff i had i the fridge! So these meatballs were packed with spinach, kale, celery , pesto and onion to mention a few ingredients and then served in a tomato sauce with some veggie fries! My daughter is not a fan of pasta so tonight we went for veggie fries but feel free to use pasta instead! That said I am going to do a pasta dish soon for Maisie as i do think constant exposure is key!…she has changed her mind about a number of things over the last little while, pizza being one of them! She used to hate that too but she’s now a massive fan so i guess the moral here is just keep offering and offering and then hope that one day they see the error of their ways!!!


Anyway i massively digress!…back to tonight’s meal. So first the meatballs.

Start by whizzing up some kale, spinach, half a red onion, 1 crushed garlic clove and half a celery stick.


Then add this to a bowl with your beef mince…and then add 2 tbsp pesto and a large handful of grated parmesan, a squeeze of tomato puree and season well.


Mix this all up…


…and then form into meatballs. You can either pop these into the fridge to firm up a bit or simply place them into a frying pan and brown. Once browned on all sides, leave aside.


Now you can start on your tomato sauce. Back in the same frying pan fry off 1 crushed garlic clove and 1/2 diced red onion and sweat this off over a low heat for 5-10 mins or until soft


Next add 1 can of chopped tomatoes, 1 tsp mixed dried herbs. 1 tbsp tomato puree, a splash of balsamic vinegar, 1/2 tsp sugar, 1/4 cup of red wine or water and season.


Allow all this to simmer away for another 10 mins or so then simply add your meatballs back into the sauce to warm through, add some fresh basil leaves


and then serve with some crispy veggie fries!


So for the Veggie fries

Simply cut your veggies of choice into matchsticks. I used carrots, potatoes and parsnips. Drizzle with oil and sprinkle some salt over the top then place into the oven at 180C for around 30 mins. Keep an eye on them though that they don’t catch. You might want to give them a mix half way through.


So to recap here’s what you’ll need:


  • 450g beef mince
  • 1/2 red onion
  • 1 clove of garlic  – crushed
  • Handful of kale
  • Handful of Spinach
  • 1/2 celery stick
  • 1 tbsp tomato puree
  • 2 tbsp pesto
  • Parmesan


  • 1 can of chopped tomatoes
  • 1/2 red onion
  • 1 garlic clove
  • splash Balsamic vinegar
  • 1/4 cup water (or red wine)
  • 1 tsp mixed dried herbs
  • A few leaves of fresh basil
  • 1 tbsp tomato puree
  • 1/2 tsp sugar
  • Salt and Pepper


  • 2 Carrot
  • 2 parsnips
  • 2 medium potatoes
  • Olive oil
  • Salt

and here’s what you need to do:

  • If you’re serving with fries and not pasta then start by preheating the oven to 180C
  • Cut your veggies into matchsticks and place onto a baking tray.
  • Drizzle with oil and add some salt and then pop into the oven for around 30 minutes while you get on with your meatballs and sauce.
  • For the meatballs, combine the kale, spinach, celery, onion and garlic in a food processor and whizz until a smoothish paste.
  • Now add this to a large bowl together with your mince, tomato puree, pesto and parmesan and season.
  • Mix well and then form into meatballs.
  • Now gently brown the meatballs in a little oil in a frying pan. Once browned on all sides remove and leave aside.
  • In the same frying pan put that back on the heat and add your onion and garlic and over a relatively low heat soften the onion.
  • Once soft add your tinned tomatoes and the remaining ingredients and allow to simmer for 10 mins or so..
  • When ready pop your meatballs back into the pan to warm through and then scatter some fresh basil leaves over the top.
  • Serve with a spinkle or parmesan and your crispy veggie fries.


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