Meatballs are such a versatile option for either a family or childcare menu. I love to add them to lunchboxes too.

Below is a very basic recipe which can be tweaked in many different ways.

Sometimes I use egg, sometimes I don’t.

Sometimes I use breadcrumbs, sometimes I don’t.

But I tend to always use some garlic and onion and some herbs.

You can also use every mince combo on the planet. This one is beef but I also do a range of others.

This recipe serves approximately a family of four, twice. #leftoversarelife


What you need is:

  • 1 egg
  • 1/4 cup of breadcrumbs ( I have used gluten free and regular ones too)
  • 400g of mince
  • 3 cloves or so of garlic finely diced
  • 1 onion finely chopped
  • Some parsley and herbs and spices (sometimes cumin and coriander)

I also often add in grated zucchini or carrot depending how I feel.


What you do is:

  • Literally chop all the “other” ingredients as fine as possible and then mush them altogether with the mince. Roll them into golf-ball sized balls.
  • Heat a large fry pan with a few tablespoons of olive oil or the likes and brown off the balls.
  • You can continue to cook them by themselves although I also love to add in some passata. I often use my simple veggie tomato passata (recipe in a the Summer Menu Plans) around 2 cups and heat to a simmer and cook for around 10-15 minutes.


I use these meatballs with pitas, wraps, rice, pasta and even in lunchboxes.

Super ridiculously versatile and perfect for little fingers.

Per child recipe

If you are in a childcare or would like to make these with little kids,  a super simple way to get them to touch a feel every step is to reduce the recipe down to one child. I do this a lot in my Little People Cooking videos.

There is a Spanish Meatball recipe in the Little People Cooking series or another option in the Summer Family or Childcare Menu Plan too.



If you end up cooking these meatballs, please let me know how you go. You can tag me on Facebook or Instagram or use the #littlepeoplemenu