A light and healthy beef meatball recipe made without breadcrumbs and without tomato sauce. These easy baked beef meatballs are made using only simple, wholesome ingredients like ground beef and mixed veggies, easily baked in the oven (or fried) until they’re tender and juicy, then served up with a delicious sweet and tangy mango sauce that’s perfect for drizzling overtop. The recipe it’s gluten free and dairy free friendly.
Prepare the veggies, grate the zucchini, carrot, garlic and finelly dice the onion. Squeeze the juice out of grated zucchini with a cheese cloth. Place everything in a bowl.
Add the egg, the seasonings and the ground beef, mix with your hand until well combined.
Roll the beef mixture into meatballs, making them slightly larger than you want your finished meatballs to be, as they will shrink slightly during cooking.For an easier rolling grease your hands with a touch of oil. It will also help with browning and crust forming during baking.
To cook the beef meatballs, you can bake them in the oven at 410 F for about 25 minutes (use a cookie sheet covered with parchment paper), or fry them in a pan with some oil until golden brown on all sides.
To give these baked meatballs a crispy brown crust, turn the “broil” function of the oven for the last 2-3 minutes of baking.
Make the mango sauce by combining everything in a blender. Initially I made it for chicken and fish dishes but apparently it goes very well with beef too!
Pour the creamy sauce over the beef meatballs and stir to combine with the juices.To serve hot, bring back the baking sheet (with beef meatballs covered with mango sauce) in the oven for additional 5-8 minutes.