Juicy meatballs in a flavourful tomato sauce are always a dinner-table hit. This version gives a nutritional upgrade to a beloved classic — with extra protein, fibre, and plant-based nutrients folded into each bite.
The recipe comes from the schoolkids menu I developed in collaboration with nutritionist Jaanika Tapver for Pere ja Kodu magazine in September 2021. We created a full day’s worth of meals that meet both nutritional needs and real-life appetite. This included everything from sugar-free muesli and banana bread to a simple salad and these hearty, satisfying meatballs.
At first, we were unsure — would kids actually eat buckwheat salad? But after introducing the idea to a class of primary schoolers, it became one of their most loved recipes from that day. So, yes — if approached with flavour and creativity, even the pickiest eaters can surprise you.
As for these meatballs, they tick all the right boxes for a weekday dinner: high-quality beef mince, wholemeal flour, and beans blended so seamlessly into the mix that only you will know they’re there. Served with a tray of golden vegetable fries, this is a meal that pleases the whole table — and quietly packs in more nourishment than it lets on.
Schoolchild’s Meatballs
Ingredients
Sauce:
Preparation
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Drain and rinse the kidney beans thoroughly under cold water. Place the beans, oregano, and thyme in a bowl and blend into a smooth paste using a hand blender.
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Add the minced meat, grated cheese, eggs, flour, and crushed garlic. Mix everything together by hand until smooth and evenly combined.
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Shape the mixture into 20 small palm-sized meatballs. Heat a little olive oil in a pan and fry the meatballs on three sides until golden. Pour the tomato paste over the meatballs, stir in the oregano, and season with salt and pepper. Cover and simmer for about 10 minutes until the flavours meld.
Note
- Use fresh herbs if possible. If you don't have them, substitute 1 teaspoon dried for 1 tablespoon fresh herbs.
