Semi-Dried Tomato Meatballs

Ingredients (serves 4)

• 200g lean beef mince
• 1/2 cup fresh multigrain breadcrumbs
• 1/4 cup semi-dried tomatoes, finely chopped
• 1 small zucchini, grated
• 2 tablespoons chopped fresh oregano leaves
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 1 large carrot, peeled, cut into sticks
• 4 celery stalks, trimmed, cut into sticks
• 1 large red capsicum, cut into sticks
• 200g tub spring onion dip

Method

1. Place mince, breadcrumbs, tomato, zucchini, oregano and egg in a bowl. Mix to combine. Roll tablespoons of mixture into 16 balls. Place on a large plate. Cover. Refrigerate for 20 minutes.
2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 8 minutes or until browned and cooked through.
3. Arrange carrot, celery and capsicum in a bowl. Serve with meatballs and dip.

Notes

• 
  You could use 2 tablespoons semi-dried tomato pesto instead of chopped semi-dried tomatoes.