Beef and quinoa meatballs with tomato dunking sauce
These are a more or less classic meatball, with a bit of apple for sweetness, carrot for extra veg and quinoa because, well, every toddler needs their Andean superfoods. Maybe not such a classic meatball, in point of actual fact.
We mix them with egg, Parmesan and tomato puree and roll them into balls then roast them. Rather than tossing them through tomato sauce, we're dishing them up as 5 meatballs with the sauce in a separate pot. Some children will like to dunk them but you could also heat the sauce and meatballs and serve them together with pasta. You could also cut out the middle man and serve two of them on the high chair tray table, throw one on the floor, mash one in your hair and feed one to the dog.
|INDIVIDUAL (PER TRAY)|
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.To heat, remove the plastic bag and take out the dunking sauce. Cover loosely with cling film and microwave for 1-2 minutes (from defrosted) to 3-4 minutes (from frozen), stirring occasionally, until piping hot. Allow to cool for a few minutes to a suitable temperature before serving. Alternatively, defrost the product fully and pour the tomato sauce over the meatballs and reheat in a saucepan, stirring occasionally until piping hot. Serve on their own or with pasta.