08 Mar Mouthwatering Meatballs
After depleting my supply of frozen meals while I was sick, I was restless to replenish my stash.
First up, is a big batch of mouthwatering meatballs. This recipe is adapted from Canada Beef’s Italian meatball version. I subbed in mushrooms instead of grated carrots and used crumbled Weetabix biscuits instead of bread crumbs. The result? Juicy meatballs with a hidden dose of fibre.
We enjoyed them simmered in a tomato sauce for a quick weeknight dinner, and also served on a bed of lettuce drizzled with balsamic vinegar. Hungry yet?
I made a double batch and froze the extras in a freezer bag. They will keep in the freezer for 2-3 months.
Have you made meatballs with grated vegetables?