Annabel Karmel’s mini meatballs with butternut squash, red onion and sweet pepper recipe

mini meatballs

by Annabel Karmel |

Preparation Time

15 mins


makes 25 balls


  • 250g butternut squash, peeled and cubed

  • 1 red onion, sliced

  • 1 small red pepper, diced

  • 2 tbsp sunflower oil

  • 250g lean minced beef

  • 2 tsp fresh thyme

  • 30g Panko breadcrumbs

1.     Put the squash, onion, sweet pepper and oil onto a baking sheet. Toss to coat, and then roast in an oven set to 200C fan / 220C / 425 F / Gas Mark 7 for 25 minutes. Leave to cool.

2.     Turn the oven down to 180C fan / 200C / 400 F / Gas Mark 6.

3.     Put the vegetables, thyme, breadcrumbs and minced beef into a food processor and whizz until finely chopped and shape into 25 balls. Place onto a baking try lined with baking parchment.

4.     Brush a little oil onto each of the meatballs, place in the oven and cook for about 15 minutes until browned and cooked through.

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