The mix of protein and a little veg makes these Mighty Meatballs a nourishing and versatile lunch box meal. If you’re making them for dinner, double the recipe and freeze leftovers for school lunches. These are great for parties too.
We cannot store protein, so in order to replace and repair cells, grow and develop, kids need to consume protein very regularly. As many kids’ lunches are lacking protein and vegetables, these meatballs are just the thing to nourish growing bodies.
Makes approximately 20 little meatballs
- 500g minced meat (beef, chicken, turkey, pork or lamb)
- 1 red onion, skin removed, finely diced
- 1-2 cloves garlic, peeled and crushed
- 1 small carrot, peeled and grated
- 1 small zucchini, grated
- Handful raw kale or spinach leaves (optional)
- 15g (¼ cup) fresh wholegrain breadcrumbs (about one slice)
- 1 free-range or organic egg, beaten
- 1 tablespoon dried or 2 tablespoons fresh chopped oregano
- 1 teaspoon dried or 2 teaspoons fresh chopped rosemary
- 1 teaspoon dijon mustard
- Sea salt and black pepper, to taste
- Handful of fresh basil leaves and chives or parsley, finely chopped (optional)
Preheat the oven to 180ºC/350ºF. Mix all ingredients together until well combined. I personally just throw the vegetable and herbs component and a slice of bread in the food processor and whizz it up. I then add this to the meat with any other ingredients and mix by squeezing together in my hands. With wet hands, roll the mix into golf ball size and place on a baking tray. Throw in the oven until browned/ cooked through (approx. 15-20 mins). They can also be barbecued or pan-fried if you prefer.