1 medium, halved, thinly sliced
1 medium, grated
Lean Beef Mince (10% fat), raw
2 tablespoons, chopped
- Place onion, one grated carrot, minced beef, parsley, barbeque sauce, Worcestershire sauce, breadcrumbs and milk in a large bowl. Season to taste with salt and pepper. Use hands to combine mixture. Roll heaped tablespoons of mixture into balls and place on a tray lined with non-stick baking paper. Repeat with remaining mince mixture until you have made 30 meatballs.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs in 2 separate batches for approximately 10 minutes, or until cooked through. Cover meatballs with foil to keep warm.
- Serve meatballs with an oil-free ZeroPoint tomato salsa.