These easy meatballs are a really good midweek meal. Once you get comfortable with them, you can play with the vegetables you add in and mess around with spices. It also works well for children and it is great if you are doing baby led weaning. These also freeze really well.
Ingredients
- 500g minced Chicken or Turkey
- 100g canned Pineapple in pineapple juice
- 1 medium Carrot, grated
- 1 large handful, Spinach, chopped
- 6 Spring Onions, green parts only, finely sliced
- 1 Egg
- 50g Oats
- 1 tsp Ground Cumin
- 1 tsp Asafoetida
- Spray oil
Utensils
- Blender, with a small bowl
- Large Bowl
- Baking Tray, lined with foil
Method
- Preheat the oven to 230°C
-
Blend the oats for a couple of seconds and put in the large bowl.
- Blend the pineapple to form a puree and add to the bowl.
- Add in the rest of the ingredients and mix with your hands until fully combined
-
Spray the foil covered baking tray, with oil
-
Roll the meat mixture into walnut sized amounts and place them, evenly spaced, onto the baking tray.
- Place in the oven and bake for 10-12 minutes or until the meatballs are cooked through and gently browned.
Serve with rice and salad
