I love drinking fresh carrot juice to keep my energy levels high throughout the day, but whenever I do, I end up with a jar of forlorn-looking dehydrated carrots. There are a number of ways to eat a grated carrot; adding them to meatballs provides softness and moisture - keeping them firm and round while they cook to perfection.
- 500g (1.1lb) minced beef
- 500g (5 cups) finely grated carrot (squeeze the juice out before weighing)
- 1 large onion, finely grated
- 7g (1 tbsp) ground cinnamon
- salt and pepper
for the sauce
- 30g (2 tbsp) tomato paste
- 5g (1 tsp) ground cinnamon
- 60ml (4 tbsp) vegetable oil
- salt and pepper
In a large bowl, mix the beef, carrot, onion, cinnamon, salt and pepper.
Make sure to squeeze the juice out of the carrot or the meatballs won’t hold their shape.
Shape the mixture into a large ball.
Divide into five meatballs each weighing approximately 220g (7.7oz).
Set aside.
To make the sauce
Pour the vegetable oil into a large saucepan.
Add in the tomato paste, stirring well.
Add a litre (4 cups) of boiling water followed by the salt, pepper and cinnamon.
When boiling gently drop the meatballs in, cover and cook for 25 minutes on a medium heat.
Place the meatballs in a large dish, ladle the sauce on top and serve with warm bread.
