• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges. 
• Cut pumpkin into bite-sized chunks. 
• Slice zucchini into rounds. 
• Cut beetroot into 1cm chunks. 
TIP: Peel the pumpkin if you prefer and scrape out 
the seeds, if necessary! 

• Place pumpkin, zucchini and beetroot on a 
lined oven tray. Drizzle with olive oil, season 
with salt and toss to coat.
• Roast until tender, 20-25 minutes. 
TIP: Beetroot stays firm when cooked. It’s done 
when you can pierce it with a fork.
Little cooks: Help with sprinkling over the salt and 
tossing the veggies.

• Place wedges on a second lined oven tray. 
Drizzle with olive oil, season with salt and toss 
to coat.
• Bake until tender, 20-25 minutes. 
Little cooks: Help with sprinkling over the salt and 
tossing the wedges.

• Meanwhile, in a large bowl, combine 
beef mince, fine breadcrumbs, the egg, 
Nan’s special seasoning and a pinch of salt.
• Using damp hands, roll heaped spoonfuls 
of beef 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 drizzle of olive oil
over medium-high heat.
• Cook meatballs, turning, until browned and 
cooked through, 8-10 minutes (cook in batches 
if your pan is getting crowded).

• Divide wedges, rainbow veggie traybake and 
beef meatballs between plates.
• Serve with smokey aioli. Enjoy! 
Little cooks: Add the finishing touch by dolloping 
over the smokey aioli!