Cheesy meatballs

Ingredients (makes 10 to 20 meatballs):

• 500g extra lean beef mince
• 1 brown onion, coarsely grated
• 1 medium carrot, peeled, coarsely grated
• 1 small zucchini (baby marrow), ends trimmed, coarsely grated
• ¼ cup (60ml) reduced-salt tomato sauce
• 1 tablespoon barbecue sauce
• 1 cup (80g) coarsely grated light cheddar
• ¼ cup (40g) plain flour
• ¾ cup (70g) dried (packaged) multigrain breadcrumbs
• 2 teaspoons canola oil

Method:

1. Combine the beef, onion, carrot, zucchini, tomato sauce, barbecue sauce, cheddar and flour into a medium bowl and use your hands to combine.
2. Roll tablespoonful of the mixture into balls and place on an oven tray.
3. Place the breadcrumbs on a plate. Roll each meatball in breadcrumbs to lightly coat. Cover with plastic wrap and place in the fridge for 30 minutes or until firm.
4. Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through.
5. Transfer to a plate lined with paper towel.
6. Repeat with remaining meatballs.
7. Serve immediately.