Super sneaky lamb meatballs (egg and gluten free!)

I'm not normally one for hiding veggies, but if you've got a chance, sneaking a few extra goodies into something can't be so bad.  These meatballs are baked, not fried, so immediately healthier.  They don't have any added salt, but the haloumi helps a great deal with the flavour.

And better still:  they are gluten free and egg free!

You can choose how you serve these, with pasta and sauce, with veggies of your choice, with rice...the options are endless.

Super sneaky lamb meatballs

Ingredients
1kg lamb mince
1 zucchini grated
1 carrot grated
200g haloumi, grated
2 tsps oregano
zest of one lemon
olive oil

Method
Preheat oven to 200 degrees.
Grease a mini muffin tray with some olive oil.
Combine the lamb mince, grated veggies, haloumi, lemon zest and oregano in a large bowl with you hands.
Mix well to ensure all the ingredients are really well combined.
with wet hands, roll 1.5 tsp mounds into little balls and pop into the mini muffin tray holes.
Drizzle with more olive oil.
Bake at 200 degrees for 30 minutes.
Cool in the pan for 5 minutes before removing with a teaspoon.
Repeat until all the mix is gone.
Makes 60.
They freeze well.