This is one of those meals that serves as a double agent: On the one hand, it is a way of making your food go further, which is pretty important in these dark financial times, and on the other hand, it's a sneaky way for parents to get more veges into their kids without the kids realising it.
OK, I know that most parents don't find it an issue to get kids to eat carrot, but you get the idea. Mince is the great hiding place for veges of all shapes and sizes.
In a bowl, mix up the following:
200g Beef Mince;
1 large Carrot, grated;
1 large Free Range Egg;
Freshly Ground Salt and Pepper;
1 T Wholegrain Mustard
1 T Tomato Paste
1 t dried mixed herbs or 1 T fresh chopped herbs
Mix well and shape into spoon-sized balls, rolling in flour and placing on a floured plate.
Brown on all sides in hot oil. Remove to an oven dish.
Add 1/2 an onion, sliced, to the hot pan, with 2T of soy sauce. Deglaze the pan and scoop the onions over the meatballs. Open a jar of tomato pasta sauce (homemade if you're that well resourced - otherwise, just use a shopbought one like I did) and pour half of it over the meatballs, so they are just covered. Grate cheddar and parmesan cheese over top. Bake at 200C for 40 mins, then grill the cheese for a further 5-7 mins until golden brown.
Serve over pasta with fresh veges and freshly ground pepper.