Sneaky hide-the-veg meatballs

By Drum Digital
01 September 2014

Toddlers and young children grow at a slower pace than babies so don’t be too concerned if they are eating less frequently or not finishing their food. Instead, harness the fact that they seem to have limitless energy and curiosity and turn mealtime challenges into an adventure by letting them help you prepare healthy finger food that is fun to create and eat.

Toddlers and young children grow at a slower pace than babies so don’t be too concerned if they are eating less frequently or not finishing their food. Instead, harness the fact that they seem to have limitless energy and curiosity and turn mealtime challenges into an adventure by letting them help you prepare healthy finger food that is fun to create and eat.

You’ll need:

  • 500g lean/extra lean beef
  • 1½ cups cooked vegetables (great way to use up leftover vegetables) 1 slice low-GI bread
  • 2 egg whites
  • 1 tbsp. basil (preferably fresh)
  • Extra virgin olive oil

How to make it:

Preheat oven to 200 °C. Blend the vegetables along with the bread in a food processor/blender (use the fine setting). Add the blended mixture to the beef. In a separate bowl, whisk the egg whites, and then add to the main bowl along with the basil and any other spices. Mix the ingredients by hand to ensure an even dispersion of veggies. Prepare a baking tray with wax paper or alternatively with spray & cook.

The fun part:

Wash your toddler’s hands thoroughly. Your toddler can try to help you at this point by rolling the meatballs (WARNING: this could get messy). ‘Oil’ your fingers with a bit of olive oil, roll out the meatballs into small-medium sized balls (about 4 cm in diameter), and place onto the baking tray and bake for 20 min until they are brown in colour.

  • Content supplied by to Checkers by Anthea de Villiers, Registered Dietitian (SA). Click here for this and other delicious Checkers recipes.

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