• Preheat oven to 240°C/220°C fan-forced. Cut 
potato, carrot and zucchini into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat. Roast until tender, 
20-25 minutes. 

• While veggies are roasting, combine beef mince, 
the egg and fine breadcrumbs in a medium bowl. 
Season with a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of 
mixture into small meatballs (4-5 per person). 
Transfer to a plate. 
Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into meatballs! 
Make sure to wash your hands well afterwards. 

• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat.
• Add meatballs, turning, until browned and cooked 
through, 8-10 minutes (cook in batches if your pan 
is getting crowded). 

• In the last minute of cook time, add tandoori paste, 
the brown sugar and water, until slightly thickened, 
1 minute.
• Remove pan from heat, then stir through half the 
Greek-style yoghurt. 

• When veggies are done, remove tray from oven and 
stir through baby spinach leaves and a drizzle of 
white wine vinegar. 
Little cooks: Take the lead by tossing the veggies with 
the spinach!

• Divide roasted veggies between plates.
• Top with tandoori-style meatballs. 
• Dollop over yoghurt to serve. Enjoy!