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Mini baked meatballs (dairy and gluten free)
These freezer friendly, kid friendly, hidden veggie baked mini meatballs are gluten free and dairy free. Easy dinner, awesome lunchbox protein hit!
5
from
4
votes
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Course:
Cooking with Kids
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
30
mini meatballs
Calories:
60
kcal
Author:
Kylie
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Ingredients
▢
500
g
pork and veal mince
▢
1
teaspoon
thyme
▢
1
egg
▢
1
onion finely chopped
▢
200
grams
mushrooms finely chopped
▢
1
tablespoon
olive oil
▢
½
cup
quinoa flakes
Instructions
Preheat oven to 180 degrees.
Combine all of the ingredients in a bowl and mix well.
Roll the mixture into little balls and put into silicone mini cupcake trays.
Bake at 180 degrees for 30 minutes.
Eat hot, stir through pasta sauce, or freeze for another time. Also great cold in lunchboxes.
Nutritional Information
Serving:
1
piece
|
Calories:
60
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
24
mg
|
Sodium:
15
mg
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