Veggie and Herb Meatball Snacks - Bio-Alai Friendly
Jul 06, 2024I've made these for Hamish's morning-tea snack at school, and he loves them! I wanted to find a snack that wasn't carb or sweet based, I could make in bulk and freeze till needed. These are not only good for kids but great as snacks for us too, you could even add them to a quick soup.
Use any meat, I chose beef, however chicken would work well too. Whatever vegetables or herbs you have on hand work as the meatballs are very adaptable. I added veggies for extra nutrition and I love the strong flavour of the herbs. Try using oregano, thyme or rosemary as they contain the highest amount of phenolic compounds, which improve the functioning of beneficial gut microbiota as well as providing protection from microbial infection and oxidative stress. When you're on the Bio-Alai protocol use fresh herbs where you can as they are lower in histamines.
I also find when I take snack like this to a gathering they are always go first, everyone loves a good meatball!
Serve with mayonnaise or my tomato sauce, (it's delicious but kids may prefer Heinz)
BIO-ALAI FRIENDLY - Therapeutic Stage
Prep Time: 15 minutes
Cook Time: 15-20 mins
Serves: Makes approx. 32
Ingredients
- 500 grams beef or chicken mince
- 1 medium carrot, grated
- 1/2 zucchini, grated and excess water squeezed out
- 2 spring onions, finely chopped
- 1/2 cup finely chopped parsley
- 2 teaspoons finely chopped thyme, oregano or rosemary (fresh if you can)
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
Directions
- Preheat oven to 200 degrees. Line 2 baking trays with baking paper.
- Mix mince, carrot, zucchini, parsley, herbs, salt and pepper into a bowl and bring together with your hands until combined well.
- Roll into walnut-sized balls and place on prepared baking trays.
- Bake for 15-20 minutes until meatballs are cooked through and browned.
- Serve warm, or refrigerate or freeze till required.
So yum, I think I need to go and pinch one from the fridge ;)
Enjoy
Meaghan and Mel xx
PS Thanks Jo Whitton for the inspiration.
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Meaghan and Mel xx
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