The other day I convinced Miss 4 to have a sleep. She was going to be having a playdate in the afternoon and I knew she wouldn’t cope without it. The other benefit: Master 2 was at preschool. Enough said: kid free for 1 hour.
I flicked on the tv and started watching Everyday Gourmet with Justine Schofield. I don’t normally watch it- but was pleasantly surprised. She made this recipe: Mini Chicken meatballs and yoghurt bake. I don’t really like chicken mince, but I could immediately imagine potential for this recipe with a few tweaks to flavours and ingredients. If you like chicken mince, go with the original!
These freeze really well in the sauce in an oven proof container and can be reheated in the oven very easily. The recipe makes enough for two dinners, so save one for a can’t be bothered night and just cook some veggies.
One of the ingredients I immediately wanted to swap was the breadcrumbs in the recipe that Justine had, and I’m very glad that the use of quinoa worked and made them even more flavourful. The benefit of making something like this is that you can remove the sauce easily if it disagrees with the child in question. These little meatballs are so scrummy with or without the sauce, so I’m forgiving Master 2 for eating them without!
And here they are the only way Master 2 would touch them: sauce scraped off!