Don’t you love spring? All those lovely young veggies on the market. So, let’s make tiny meatballs and cheesy veggies for your loved ones.
This time we’re making young peas and baby carrots with your favourite type of hard cheese. And by the side – one thing your kids wouldn’t resist –meatballs – one bite sized.
My favourite meatballs are really simple one: just mix 500gr of minced beef, salt, pepper, grounded garlic and pinch of baking soda. Let the mixture set for at least ½ hour in the fridge, or overnight. With wet hands roll the little meatballs to walnut size, put them directly onto a slightly oiled frying pan. Fry them over a medium heat, 8-10 minutes, turning them regularly.
Meanwhile boil together the peas and sliced carrots. Drain well and while still hot stir-in your favourite hard cheese, finely grated (the easiest to use is parmesan).
Here we are – at least three colours on the plate – you know that rule. Tiny meatballs and cheesy veggies. And the most important thing, easy to pack into a lunch box.
Enjoy your day 🙂