It can be a challenge to make quick healthy and nutritious bites for yourself or your kids. I know the pain and thats why came up with these awesome nutritious and delicious meatballs.


Every day I think about what to pack into Cato’s lunchbox. He doesn’t mind school food, but he says while it tastes good it all tastes the same.

Don’t blame him. As much as they try to introduce fresh products to the menu, still, the most of it comes from the package or can.

And I’m very happy that he can tell the difference in food and prefers home food.

I love packing nutritious lunches for him, but sometimes it becomes challenging, and I run out of ideas. He is in the stage of not eating much protein and he is a picky veggie eater.

I have to be very creative with protein and also hide the veggies in his meals.

I made these meatballs and packed them into his lunch box along with the fermented veggie dip. Honestly, I was skeptical, but he came home and asked for more!

I decided to test them on Cody and offered for a snack and he liked these meatballs a lot. Since that, I’ve been making them quite often.

I always double the recipe and sometimes change the fruit and veggie content, depending on what I have on hand.

But below is the original recipe. Check it out.


1 pound of ground beef

1/4 cup finely chopped onion

1/4 finely grated carrot

1/4 cup finely grated apple, Granny Smith

1/2 cup grated parmesan cheese

1/2 cup gluten-free or wholegrain breadcrumbs

1 Egg

1 clove of garlic thru the press

1 teaspoon fresh thyme finely chopped

Salt and black pepper to taste


Preheat the oven to 400’F. Lightly grease the baking sheet with oil.

Mix all of the ingredients in the bowl, until combined. Make sure not to overmix it, otherwise, meatballs turn out dense and hard.

Roll out meatballs about the size of a golf ball, you’ll end up with 30-31 meatballs.

Place meatballs on the baking sheet and bake for 15 minutes, turning once.

Serve meatballs on their own or with your favorite salad dressing for dipping the meatballs.


Spring Lamb Stew (Dimlama)
Butterflied leg of lamb with lavender, honey & claqueret