Kids Recipe Challenge winning recipe – Honourable mention
Category : School day lunch, grades 1-3
From Nepean, Jillian’s recipe inspired this green meatball version to enjoy hot from a thermos or cold packed in kids’ lunches. Send along some dipping sauce for a fun addition or pack them in a sub bun for a meatball sandwich.
Serve with spaghetti or mashed potatoes and baby carrots.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 30 meatballs
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You can pan-fry the meatballs in a large nonstick skillet until the internal temperature of the beef/pork meatballs reaches 71 ºC (160ºF) on a digital food thermometer
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If using ground chicken, cook until the internal temperature reaches 74 ºC (165ºF)
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Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.
Ingredients
|
Chopped fresh broccoli florets |
3 cups (750 mL)
|
Garlic |
1 clove |
Fresh ginger |
1Tbsp (15 mL), about 1/2'' piece |
Extra-lean ground beef, chicken or pork |
250 g (8 oz)
|
Rice wine (mirin) (optional) or rice wine vinegar |
1Tbsp (15 mL)
|
Salt and pepper |
½ tsp (2 mL) each
|
Directions
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Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
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Gently rinse broccoli, ginger and garlic under cool running water. Cook broccoli in a pot of boiling water for about 8 minutes or until very tender.
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Drain well and using potato masher, mash broccoli until fairly smooth to make about 250 mL (1 cup); let cool slightly. Finely chop ginger and garlic; place in a large bowl.
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Add beef, rice wine, salt and pepper to the bowl. Use separate equipment for handling raw food and cooked food.
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Add broccoli and using washed hands, mix together until broccoli is evenly distributed.
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Using about 15 mL (1 tbsp) of the mixture, roll into balls and place on parchment paper- or foil- lined baking sheet to make about 30 meatballs.
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Wash hands with soap and warm water for at least 20 seconds after rolling meatballs.
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Bake in 180°C (375°F) oven for about 20 minutes until the internal temperature reaches 71 ºC (160ºF) on a digital food thermometer.
Nutrition Information per serving (6 meatballs):
Calories: 90 kcal
Protein: 10 g
Fat: 4 g
Carbohydrate: 4 g
Fibre: 2 g
Sodium: 284 mg
Last Update – March 25, 2024