Its funny how different siblings can be. Our first child basically ate what he was given, not sensitive to texture and didn't exert too much independence until a little later on. Our second child however, although quite accepting of all of the new flavours we gave him, preferred to feed himself quite early on. This can make it a little more difficult to get a diverse range of nutrients and flavours into them, but certainly not impossible. Bulk cooking some 'loaded' finger foods, such as these meatballs, at the start of the week give you a good chance of providing healthy meals and snacks-each and every meal. They don't take long to cook, you can play around with the ingredients, being precise is not necessary-and best of all, they are loved by young and old. I like to add in some healthy fats such as the almonds and walnuts but feel free to leave them out and replace with some more breadcrumbs if you prefer (or just use nuts and no breadcrumbs-choice is yours). They are also a great addition to salads for the adults lunches during the week.
How are they loaded? Alongside the protein, we have included baby spinach for a huge boost of nutrients and fibre as well as a green apple (with the skin on always!) for a boost of Vitamin A & C. The nuts are full of healthy fats while sourdough crumbs are a healthier alternative to packaged crumbs. You could also use quinoa flakes. We have made these egg free and used a low sodium tamari (gluten free alternative to soy sauce) making them more suitable for the younger ones.
Makes approx 12
- 500g good quality pork mince or pork fillet
- A handful of almonds (optional-replace with extra breadcrumbs if desired)
- A handful of walnuts (optional-replace with extra breadcrumbs if desired)
- 1 piece of day old sourdough (or 1/2 cup of quinoa flakes)
- 50g baby spinach
- 1 x apple grated
- 1 Tbs Low Sodium Tamari
- small knob (approx 1.5cm of ginger) (optional)
- Pepper to season
- Olive oil
- Tear up bread and add with the nuts to a high speed food processor. Process until fine crumbs are formed.
- Add the pork mince (or chopped pork fillet) and spinach and process until combined thoroughly.
- Stir through the grated apple, tamari, ginger if using and season with a little pepper.
- Heat a large frypan on medium and add oil. Roll pork mince into balls (a tablespoon or so each to make 12) and saute in frypan. Continue to shake the pan to brown the meatballs on all sides. Add a splash of water and cover pan once mostly brown to cook through. Approx 10-12 minutes depending on the size of your meatballs. You can also bake in a moderate hot oven for 10 minutes to cook through once browned.