Makes: 5 sandwiches
10 slices wholegrain or wholemeal bread
2 cups of lettuce
Meatballs (makes 10 meatballs)
250g premium beef mince
1 cup finely chopped mixed vegetables – e.g.
1⁄2 cup breadcrumbs
425g diced or crushed, no added salt, tomatoes
1 medium onion, finely chopped
1 zucchini, grated
1 carrot, grated
1 clove of garlic, crushed
1 Finely chop all vegetables.
2 Mix into the beef mince with breadcrumbs.
3 Add eggs and combine.
4 Roll a heaped tablespoon into ball and squash to the desired thickness. Repeat to make 10 meatballs.
1 Put all vegetables except tomatoes in a stock pot/saucepan.
2 Add 1⁄4 cup of water.
3 Cover and steam until vegetables are tender (approximately 10 minutes).
4 Add tomatoes and bring to the boil.
5 Remove from heat and let cool for 10 minutes.
6 Blend with a stick blender.
1 Slice meatballs.
2 Spread 1 tablespoon of sauce onto bread.
3 Add 2 meatballs, lettuce and 2 slices of tomato.
The Carousel thanks The Grains & Legumes Nutrition Council for this recipe