Love mince? So do we! It’s great to buy in bulk, is versatile to cook with and there are fantastic, packed-with-protein, mince options out there!
So how can mince dinners actually save you money?
Rather than choosing several meals with different ingredients, be economical about the recipes you pick and group them together by their key ingredient – namely, mince! Buying large quantities of mince in bulk is cheaper than buying small portions individually. Cook it all in one go and then add the pre-cooked mince to recipes throughout the week, or make a huge mince dinner that will last you several nights!
Here are our three favourite money-saving mince recipes
12WBT Spaghetti and Meatballs
- 1 medium zucchini, coarsely grated
- 300g extra lean beef mince
- 1/2 medium onion, coarsely grated
- 1 medium carrot, coarsely grated
- olive oil spray
- 3 cloves garlic, crushed
- 1 tablespoon dried oregano
- 400g can diced tomato
- 1 cup chicken stock
- 2 tablespoons flat leaf parsley, chopped
- 1 teaspoon balsamic vinegar
- 100g dried wholemeal spaghetti
- 1 tablespoon finely grated parmesan cheese
- Squeeze the excess moisture from the zucchini in a double thickness of paper towel.
- Combine the zucchini in a large bowl with the mince, onion, carrot, oregano, half of the garlic and half the fresh herbs. Season with pepper. Use clean hands to mix until well combined.
- Shape mixture into 24 balls. Transfer to a plate and place in the fridge to chill for 30 minutes.
- Spray a large non-stick frying pan with oil. Heat over medium heat. Add half the meatballs. Cook for 3 minutes each side, turning gently, or until golden on each side. Transfer to a plate. Repeat with the remaining meatballs.
- Spray the pan with oil. Add the remaining garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomatoes and stock. Bring to the boil, reduce to a simmer. Add the meatballs and simmer for 20 minutes or until the sauce thickens slightly. Stir in the parsley, and balsamic vinegar. Season with pepper.
- Meanwhile, cook the spaghetti following packet directions.
- Divide the spaghetti between serving bowls. If you’re making it for the kids or hubbie, simply increase the amount of pasta. Top with the meatballs and sauce. Sprinkle with the parmesan.
Beef & Bean Chilli
- 1g Olive Oil Spray
- 1 Onion (145g), chopped
- 1 Celery Stalk (55g), chopped
- 1 Red Capsicum (155g), chopped
- 150g Lean Beef Mince
- 1 X 400g cans Diced Tomato (400g)
- 1/2 Teaspoons Chilli Powder (1g)
- 60g Canned Red Kidney Beans, Drained, rinsed & drained
- 20g Reduced Fat Cheddar, grated
- 1 Tablespoons Extra Light Sour Cream (20g)
- Spray a large saucepan with oil and heat over medium heat. Add onion, celery, and capsicum. Cook, stirring often, for 4 minutes or until soft. Transfer to a plate.
- Add beef mince to pan. Cook, stirring often with a wooden spoon to break up the lumps, for 4 minutes or until browned.
- Return vegetables to pan. Stir in tomatoes and chilli, and a little water if the mixture is too thick. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Stir in beans and season with freshly ground black pepper.
- Divide chilli between bowls. Top with cheese and sour cream to serve.
Not so Naughty Nachos
- 1 Pieces Wholemeal Mountain Bread (25g)
- 1g Olive Oil Spray
- 1/4 Onion (37g), finely chopped
- 1/2 Celery Stalk (28g), finely chopped
- 1 Cloves Garlic (3g), crushed
- 1 Pinches Chilli Powder (1g)
- 50g Lean Beef Mince
- 50g Canned Lentils, rinsed & drained
- 1/4 X 400g cans Diced Tomato (100g)
- 1/2 Tomato (84g), chopped
- 20g Avocado, chopped
- 2 Tablespoons Fresh Coriander (6g)
- 2 Teaspoons Extra Light Sour Cream (10g)
- 1 Teaspoons Parmesan Cheese (2g), grated
- Preheat oven to 180°C. Cut bread into triangles and place onto a baking tray. Bake for 5 minutes or until crisp and lightly golden.
- Meanwhile, lightly spray a frying pan with oil and heat over medium heat. Add onion and celery. Cook, stirring often, for 5 minutes or until soft. Add garlic and chilli powder and cook, stirring, for 30 seconds.
- Add beef mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in lentils and canned tomatoes. Bring to the boil, reduce heat to medium-low and simmer for 8 minutes or until liquid has reduced and thickened.
- Combine the fresh tomato, avocado and coriander in a bowl.
- To assemble, arrange mountain bread crisps on plate and top with beef mixture, salsa and sour cream. Sprinkle with parmesan to serve.