MUST HAVE MEATBALLS
great lunchbox fillers
We are constantly looking for a lunchbox alternative to bread, yes a sandwich is not only super easy to pack but also easy for kids to eat on the run. I’ve found that anything cooked in a muffin tin can be just as easy and even better, can be made ahead of time and frozen. The best thing is these meatballs are super yummy and every time I’ve made these they have been a hit for everyone, young and old.
WHAT ARE THE BENEFITS?
The best part about this recipe is that you can change it up as much as you want and also hide so much more nutritious goodies. Not only vegetable, but the super nutritious organ meat such as Liver. It is very hard to get this into your diet, but super easy to hide in this recipe. Liver is high in vitamin A, folic acid, iron, and zinc, a great reason to add this to as many meals as you can.
WHAT YOU’LL NEED
500g Organic Lamb, Pork or Beef Mince
3 rashes Free-Range & Nitrate Free Bacon
1 tbs Ghee, Butter, Coconut Oil
1 Onion (finely chopped)
2 Garlic Cloves (finely chopped)
1/2 cup Kale or Silverbeet (finely chopped)
1/2 cup Carrot (grated)
1/2 cup Tomato Paste
1/4 cup Coconut Aminos
2 tsp BBQ Sauce or Tamari
1/2 tsp Garam Masala (spice mix)
1/4 Beef or Chicken Broth
1 Free-Range Organic Egg
1 tsp Fresh Basil (finely chopped)
1 tsp Fresh Herbs of your choice (finely chopped)
A pinch of Seaweed Salt
OPTIONAL ADD INS
200g minced chicken or beef liver
WHAT TO DO
Preheat your oven to 180C and lightly grease a muffin tray with coconut oil or butter. Heat the ghee/butter/oil in a pan. Add Garlic, Onion, Kale and Bacon and saute till browned. Remove from heat and set aside.
To make the sauce, combine the Tomato Paste, Broth, BBQ Sauce/Tamari and Garam Masala.
In a seperate bowl combing the meats, egg, carrot, basil, thyme and half of the sauce. Add the onion, kale, garlic and bacon mixture. Combine Well.
Spoon the mixture evenly into muffin tray. Add a small dollop of sauce over each one before placing in the oven.
Bake for 12 minutes. Add the remaining sauce evenly to muffins and bake for another 12 minutes.
Serve immediately or let cool and freeze for lunches.