Ingredients (makes 10 to 20 meatballs)
500g extra lean beef mince
1 brown onion, coarsely grated
1 medium carrot, peeled, coarsely grated
1 small zucchini (baby marrow), ends trimmed, coarsely grated
¼ cup (60ml) reduced-salt tomato sauce
1 tablespoon barbecue sauce
1 cup (80g) coarsely grated light cheddar
¼ cup (40g) plain flour
¾ cup (70g) dried (packaged) multigrain breadcrumbs
2 teaspoons canola oil
Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.
Roll tablespoonful of the mixture into balls and place on an oven tray. Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.
Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining meatballs. Serve immediately.