January Lunchbox Inspiration by Judy & Jen from Beetroot in my Cake
We are soaking up the last few days of having more chilled out kiddos and the slower mornings that the school holidays bring before we get back into routine, contend with the mad rush out the door each morning, and of course have to start packing those school lunchboxes again!
If, like us, you’ve found yourself falling into the same old lunch box-packing routine (you know the one we’re talking about: sandwich, piece of fruit, musli bar etc.) then it’s time to mix things up a bit.
Move over Vegemite sandwiches – it’s time to inject a new lease of vegelicious life into your kids’ lunches with these perfectly lunchboxable meatballs. We say meatballs but they actually consist of more than two thirds veggies - shhh, we won’t tell if you won’t!
These can be made ahead of time and stored in the fridge for a few days for super speedy lunchbox filling each morning. A quick trip to The Square Mirrabooka for all the beautifully fresh ingredients, a bit of meatball-rolling fun with the kids in the kitchen, and those lunchboxes are packed and ready to fuel little bodies for the day ahead.
Veggie Meatballs Recipe
100 g (1 cup) zucchini, cut into chunks
150 g (1 cup) sweet potato, peeled and cut into chunks
100 g (1 cup) carrot, peeled and cut into chunks
60 g (1 cup) ground oats
or 1 slice of bread, toasted and roughly ground
250 g (1 cup) red mince
2 tbsp Mexican/taco seasoning (1 tsp smoked paprika, 1 tsp coriander, 1 tsp cumin, 1 tsp chilli)
salt and pepper
Preheat the oven to 200 C.
Roughly chop the veggies in a food processor. Add oats or bread and mix again.
Add in mince, eggs, and seasoning and combine by hand.
Roll into 3cm balls and lay on baking tray and bake for 20-30 minutes or until golden.
Where to find the ingredients we used:
Fruit, veg and eggs from Mirrabooka Fresh
Mince from the Meat Giants
Spices from Shaheen Store
Remaining ingredients from Woolworths
- Judy & Jen
Beetroot in my Cake