One of my favourite lunchbox tips is to use some of the leftover dinner from the night before. So really this recipe can be used to make a dinner with some put aside for the next day, OR you can make a batch, cook and then portion into lots of 5 or 6 meatballs to keep in the freezer ready for lunches. Easy peasy! They are really tasty (morish actually) and have all the benefits of vegies, herbs and protein to fuel growing minds and bodies.
If you cook and freeze these you just need to pop them into the lunchbox as they are – they will be perfectly defrosted by lunchtime.
This recipe is gluten free, grain free, egg free, nut free & dairy free. It is suitable for GAPS & Paleo Protocols. This will make 32 delicious meatballs.
INGREDIENTS
METHOD
Grate the zucchini and carrot.
In a large bowl combine all the ingredients except for the oil for cooking. Yum, look at all those herbs!
Combine the ingredients together – the best way to do this is with your hands. Squeeze and mix until you have an even distribution of ingredients.
Take tablespoons of the mixture and with wet hands roll into balls.
Heat a frying pan on medium heat and add half of the cooking oil (you will be shallow frying). Wait until the oil is nearly smoking and add 1/3 of your batch of meatballs (depending on the size of your frypan) Turn the meatballs every 4 minutes or so, until golden brown.
Place the cooked batch onto a plate and continue until all the meatballs are cooked.
You can serve these warm, or they are really tasty cold in a lunchbox too! They are great with tomato sauce, aioli, relish, chutney or mustard. If not eating them straight away portion up as directed above. They will keep in an airtight container in the freezer for up to two months.
Enjoy these nourishing little snacks! Lots of love and glow for life,
Glow With Nat Russell 