A Middle Eastern staple, gently spiced meatballs, baked instead of fried, with an addition of finely chopped vegetables in the mix. Perfect for small children or even adults. They are a delight for any meat lover that wants to meet their macronutrients, or to ensure that their children are getting in their protein!
Dietary: Suitable for lactose-free and coeliac diets
Preparation time: 15 minutes
Cooking time: 15 minutes
400 g lean ground meat (beef or lamb)
1 medium carrot, peeled, finely grated
1 Tbsp olive oil
¼ cup baby spinach, finely chopped
1 tsp seven spices
½ tsp ground cinnamon
- Preheat oven to 200oC /180oC Fan/Gas Mark 6.
- In a large bowl, combine all the ingredients and mix until incorporated.
- Divide into 16 equal meatballs.
- Place meatballs onto a baking sheet lined with parchment paper.
- Bake for 10 to 15 minutes, or until cooked through.
This recipe has been donated by Serena Ammache, Student Nutritionist
Per serving: (4 meatballs)
Total calories: 152 kcal
Fat: 6.4 g
Saturated Fat: 2.0 g
Carbohydrate: 1.4 g
Total sugar: 1.2 g
Fibre: 0.8 g
Protein: 22 g
Salt: 0.2 g
- Lean ground meat was used to reduce the saturated fat content.
- Meat provides a source of iron and zinc, as well as vitamins A and B.
- Spinach provides a source of fibre, iron, and vitamin C.
- Carrots provide a source of fibre, vitamin C, and vitamin A.
- In all, this dish is an excellent source of iron, iodine, zinc, vitamin A, Vitamin D, Vitamin E, Vitamin K, B Vitamins (Thiamin, riboflavin, niacin, pantothenic acid, B6, B12 and vitamin C)
- Vegetables can be substituted according to availability. For example, zucchini or kale, thinly chopped.
- Protein can be replaced with poultry or even fish, such as salmon or mackerel.
Reviewed by Kathy Lewis, Registered Nutritionist
© 2021 The Caroline Walker Trust