Ingredients

• 2kg lean beef mince
• 1 cup carrot, grated
• 1 cup zucchini, grated
• ½ cup spring onions, finely sliced
• 1 teaspoon vegeta or reduced salt vegetable stock powder
• ½ teaspoon onion flakes
• 2 teaspoons dried mixed herbs
• 2 cups panko or fresh breadcrumbs
• 500g jar passata or raguletto pasta sauce (if not using canteen made sauce)
• 32 long bread rolls, preferably wholemeal

Method

1. Heat oven to 180°C, line a baking tray with greaseproof paper
2. Combine all ingredients, except breadcrumbs, pasta sauce and rolls in a large bowl, mix well
3. Roll mixture into 20g balls
4. Roll balls in breadcrumbs, then place on oven tray
5. Bake in oven for 20-25 minutes or until cooked through and brown
6. Heat sauce in a large frypan, add balls to sauce
7. Place 5 balls in a bread roll, wrap in greaseproof paper or foil, place in pie warmer until service.

Nutrition information panel