Lunch box meatballs
These meatballs are perfect for the kid's lunchboxes, as well as an addition to soup, a bowl of chilli con carne or a tomato passata with spaghetti. Cook once, eat twice! Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 20min
- Makes
- 6servings
- Iron
- 0.7mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
EggIntroduce one at a time.
Ingredients
- Parsleyhandful
- Ground beef2 lb
- Egg1
- Spices, cumin1 tsp
- Spices, oregano1 tsp
- Spices, garlic powder1 tsp
- Spices, paprika1 tsp
- Spices, black peppersprinkle
- Olive oilDrizzle
Steps
Chop the parsley until quite fine.
Place all ingredients except the extra virgin olive oil into a large mixing bowl and get the kids into it.
All the ingredients need to be well combined.
Using wet hands, roll into small meatballs.
Heat a frying pan to a medium-high heat and drizzle with extra virgin olive oil. Fry meatballs evenly until golden and well cooked. (If you prefer, you can bake the meatballs in a 180°C oven for around 10-12 minutes.)
Cool before freezing in portion control sized packs.
Send to school frozen, they will be thawed by lunchtime and help keep the rest of the lunch cool.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 72kcal
- Protein
- 6.6g
- Fat
- 4.8g
- Carbs
- 0.2g
- Carbs1%
- Protein38%
- Fat61%
Good source of Vitamin B12
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
72
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.