Vegemite Meatballs

Preparation time :15 mins

Cooking time      :15 mins

Pieces                 :24

 

 

 

 

 

 

 

 

 

Forget a boring sambo... try these cute little bite size balls instead.

 

Ingredients

300g can red kidney beans, drained
1 small onion, grated
250g beef mince
310g can corn kernels, drained
1 1/2 cups Kellogg’s Corn Flake Crumbs
3 eggs
1 tblsp Vegemite
Cooking oil spray
Tomato sauce, to serve

Method

1. Place beans in a large bowl. Mash well until almost smooth. Add onion, beef, corn, 3/4 cup of the crumbs, one of the eggs and Vegemite. Using hands, mix well.

2. Roll heaped tablespoons of beef mixture into balls.

3. Place remaining beaten eggs in a small bowl. Place remaining crumbs in a separate bowl. Dip balls in egg then roll in crumbs. Place on a greased oven tray. Spray with cooking oil.

4. Cook in a very hot oven (240C) for about 15 minutes, or until browned and cooked through.

5. Serve warm or cold with sauce.

 

Notes

Make a great mini meatball roll: Split a small dinner roll, spread with butter and sandwich with two meatballs, grated carrot and corn relish. For a quick dinner, stir cooked meatballs through hot tomato pasta sauce and serve with pasta.Meatballs can be made up to two days in advance and stored, covered, in the fridge. You can also freeze for up to two months: Line a shallow tray with baking paper. Arrange balls on tray and place inthe freezer. Once frozen, pack in snap-lock bags or airtight containers. Return to freezer.