This recipe can be used to make sausage rolls or meatballs. It is super tasty but has hidden vegetables for a little extra nutrition for fussy toddlers.
One batch will make approx. 60 meatballs or 8 lengths of sausage rolls. I often split the mix and make half meatballs and half sausage rolls.
Great eaten hot or cold and they freeze well for lunch boxes or quick meals. Meatballs can be added to tomato pasta sauce and eaten with spaghetti or just eaten on their own. I make for finger food for parties too.
- 1kg beef mince
- ½ red capsicum
- 1 small brown onion grated
- ½ medium zuccinni grated
- 4 medium mushrooms chopped or grated
- 4 rashers of bacon
- 250g parmesan cheese grated
- 4 cloves of garlic
- 4 table spoons of pizza sauce (store bought or other)
- 4 teaspoons of Italian herbs (mixed)
- 2 eggs beaten
- 2 weetbix (or ½ cup of breadcrumbs)
- 4 sheets of puff pastry (for sausage rolls)
- Milk and/or beaten egg for brushing on pastry
Preheat oven to 180 degrees.
All ingredients to be grated can be processed in your food processor with the grating disk. Then mix together in a bowl and put aside.
Place ¼ of all ingredients (including the grated ingredients) into a food processor (unless you have a large one) and blend until all items are chopped and blended.
Meatballs – For meatballs put into mini muffin pan and cook for 15-20 mins. Leave to cool in muffin pan so you don’t lose some of the melted cheese!
Sausage rolls – Cut the puff pastry sheets in half. Brush one edge with milk or beaten egg. Place a row of mix onto the pastry and roll up. Brush with beaten egg or milk and place on baking paper on a tray. Then cook for 15-20 minutes until pastry is golden brown. Due to the amount of liquid in the vegetables these do ‘leak’ a bit of liquid so as soon as you remove them from the oven it is best to place on a cooling rack to drain the liquid and reduce the sogginess of the bottom! If you can cook on a rack and drain whilst you cook this works well too.