And a fab picture of me and the girls on CityLine!
Recipe adapted from: My Mom’s Mini Meatloaf circa 1960 out of Healthy Starts Here!
This recipe is versatile. Make it as it, or divide the mixture in half and create Mexican-style or Italian-style meatballs! Pack in a thermos for hot meatballs or in a cooler bag for chilled ones.
Note: It helps to have a food processor for this one.
1 ½ cups (375 mL) soft bread crumbs made with 100% whole grain whole-wheat bread ( approx 1 ½ – 2 slices)
2 large shallots, peeled and chopped in half
6 cloves garlic, peeled, whole
½ tsp (2 mL) dried sage leaves
½ tsp (2 mL) paprika
¼ tsp (1 mL) cracked black pepper
½ cup (125 mL) ketchup, organic if possible
One – 5.5 fl oz (156 mL) can tomato paste
1 lb (500 g) extra lean ground beef
1 lb (500 g) extra lean ground turkey (some packages of ground turkey come in 450 g – it’s okay to use this one!)
Mexican Meatballs (to make half of the meat Mexican-style – if you want to make the entire recipe Mexican-style double spices)
To ½ meat recipe add: ½ tsp (2 mL) each of ground cumin, coriander, and oregano
Italian Meatballs: (to make half of the meat Italian-style – if you want to make the entire recipe Italian-style double spices)
To ½ meat recipe add: 1 tbsp (15 mL) Italian seasonings
- Preheat oven to 350°F (180°C). Lightly grease two 24-mini-muffin tins with canola oil spray or oil. Set aside. ( I have a shiny pan and a dark pan – not because I haven’t cleaned them! – the shiny pan worked better. The dark pan tended to burn the meatballs)
- Break the bread up into chunks and place in a food processor or blender. Pulse till you have soft bread crumbs. Add shallots and garlic and pulse until minced.
- Add paprika, sage, pepper, ketchup, and tomato paste, pulse until well mixed.
- In a large bowl mix together ground beef and turkey with the bread crumb/spice mixture and stir all of this together really well using a large spoon or your hands. (Just another great reason to wash your hands before and after any cooking.)
- Either make into meatballs as is, or divide mixture in half.
- To make the Mexican Meatballs add the spices (see above), mix well, and then scoop meatballs into prepared pan. Makes 20-22.
- To make the Italian Meatballs add spice (see above), mix well, and then scoop meatballs into prepared pan. Makes 20-22.
- Place both pans in oven and cook for 40-50 minutes or until cooked through. (Health Canada advises to cook until a meat thermometer reads 160°F (71°C) at the centre each mini meatball.)
- Remove from oven and let set for 10 minutes. Store in the fridge for up to 3 days or freeze in threes.
One serving = 3 meatballs.
One serving contains: 260 Calories, 9.6 g Total Fat, 3.3 g Sat Fat, 0.2 g Trans Fat, 165 mg Sodium, 13.3 g Carbs, 2 g Fiber, 5.2 g Sugar, 19 g Protein
Always wash your hands before and after handling raw meat.
A great way to use cooked brown rice as well as a vegetarian alternative to meatballs! Send them off with some Ranch style salad dressing to use as a dip.
You really need a food processor for this one.
1 medium carrot, scrubbed well and chopped into 1-inch pieces
1 shallot, cut into quarters
1 clove garlic, optional
3 mushrooms, cut in half (I used Cremini but white are great as well)
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground coriander
½ tsp (2 mL) paprika
½ tsp (2 mL) dried basil leaves
1 cup (250 mL) cooked brown rice, long, medium, or short grain
1 tbsp (15 mL) extra virgin olive oil
One – 19 fl. oz. (540 mL) black beans, drained and rinsed
- Preheat oven to 375°F (190°C). Lightly spray or oil a 24 cup mini muffin pan.
- In a food processor, pulse the carrot until it is in tiny pieces, looks like a fine grate.
- Add shallot and garlic, if using, and continue pulsing until the shallot is also in small pieces.
- Add mushrooms, pulse until in tiny pieces.
- Add cumin, coriander, paprika, basil and rice. Pulse until blended.
- Add oil and beans. Pulse until well blend but not that it looks like mush!
- Scoop out 20 veggieballs into the prepared pan.
- Bake for 45-55 minutes or until the veggieballs are firm. Serve or store in the fridge for school lunches.
One serving = 5 veggieballs.
One serving contains: 252 Calories, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 200 mg Sodium, 42 g Carbs, 10 g Fiber, 2.9 g Sugar, 12 g Protein
Hummus with Roasted Red Peppers
From Ultimate Foods for Ultimate Health
(We ran out of time to dem these but I think they may have made a TV shot)
Send this with veggies for dipping or 100% whole-wheat pitas.
One- 540 mL (19 oz.) can chickpeas, drained and rinsed
2 Tbsp (30 mL) Tahini
2 Tbsp (30 mL) fresh lemon juice
2 cloves garlic, or more if you like
3 Tbsp (45 mL) water
Pinch of cayenne, or more if you like
2 whole roasted red peppers
- In a food processor or blender puree all the ingredients together except the red pepper. Puree till very smooth.
- Now – add the red pepper and pulse till well combined. Store covered in the fridge for up to 1 week.
Makes – 2 cups (500 mL) Each ½ cup (125 mL) serving contains: 240 Calories, 6 g Total fat, 0 g Trans Fat, 360 mg Sodium, 40 g Carbs, 8 g Fiber, 10 g Protein
What is Tahini and where do I find it?
Tahini is sesame seed paste. You can find it in the Ethnic section in your supermarket or at any health food store. It will last up to 6 months in the fridge, but once you’ve made this recipe, it won’t be kicking around the back of your fridge that long.
Big Cooking Tip
If you are a Wasabi lover try adding 1 Tbsp. (15 mL) Wasabi to the recipe. It’s a big Wasabi rush.