Meatballs of veal and Vegetables

Meatballs of veal and Vegetables

• 500g minced beef
• 1 small carrot (100 g)
• 1 small green zucchini (140g)
• salt to taste
• pinch of garlic powder
• pinch of cinnamon
• pinch of black pepper
• 2 pinches of cumin

Zucchini and carrot shred finely grater, drained of excess fluid (you can prisnete hands) and mixed with minced meat and spices all to achieve a homogenous mixture.

Of minced meatballs are formed with the desired size.
Put in a preheated 200 ° C oven until a culinary ready (about 35 minutes depending on the oven and the baking preferences).
Nutritional content of meatballs depends on the selection of meat, such as can be made equal mixture of beef and pork or in the ratio 40: 60%. It all depends on your preferences.

Optionally the mixture can be put 1 egg.
Meatballs to offer three types of suites:
• shredded carrots, seasoned with salt, juice of fresh lemon, olive oil and sprinkled with chopped raw walnuts;
• chopped red and white cabbage, mixed with grated carrots and flavored with salt, vinegar and Charlotte;
• smothered in butter carrots, zucchini and broccoli, then seasoned as desired.
If you need carbohydrates to the dish, then my idea is to puree cooked plain or sweet potatoes and carrots. I think that will fit wonderfully into the veal meatballs.
Experiment and have fun!