Beef & lentil meatballs on spinach & garlic butter rice
This recipe can be tailored to your children and their preference (or not!) for veggies 😊
Full of the good stuff – zinc, vitamin D, vitamin C, glutathione and Vitamin A
Ingredients
🍝 Meatballs
500g Beef mince
1 tin of lentils
1 egg
2 tablespoons of panko breadcrumbs (swap for Orgran Premium Panko Style Crispi Breadcrumbs for Gluten Free option)
🍚 Rice
1 cup of Basmati rice
1 tablespoon of grass-fed butter, ghee or dairy-free alternative
4 cloves of garlic
1 cup of spinach leaves finely chopped or 1 cup of frozen spinach
🍅 Sauce
2 cups of passata
1 cup water
1 carrots finely grated
1 celery finely grated
1 zucchini finely grated
2 tbsp Chicken bone broth concentrate
Himilayan sea salt to taste
Method
🍝 Meatballs
1. Rinse lentils thoroughly
2. Mix lentils, lamb mince, egg and panko crumbs together
3. Form small round balls
4. Prepare baking tray with baking paper
5. Bake in a 180 degree oven for 25 minutes.
🍚 Rice
1. Boil 4 cups of water in saucepan
2. Add rice, garlic and spinach (if your child isn’t a fan of spinach, add it to the sauce instead!)
3. Cook until water absorbed
4. Stir through butter/ ghee/ dairy-free alternative
🍅 Sauce
1. Add all ingredients to frying pan (including spinach if needed)
2. Simmer for 10 – 15 mins or until veggies are soft
3. Either leave as is or blend to form a smooth sauce
🍝 Add it all together
1. Add meatballs to frying pan with sauce
2. Simmer for 5 minutes
3. Serve with rice
Enjoy 😋
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