These are fun finger foods for school lunches or your lunch, and/or an after-school snack.
Serves 12
Preheat the oven to 350F (175C)
A. MEATBALLS:
1 pound (455 g) organic ground chicken
1/2 cup (60 g) organic grated each: sweet potatoes and carrots
1/4 cup (30 g) chopped organic onion
1 tsp. (5 g) garlic powder
2 tsp. (10 g) Italian seasoning
1 organic egg, whisked
1/2 cup (60 g) ground flaxseed
1. Grease a baking sheet with olive oil or use parchment paper.
2. In a bowl, combine the chicken, grated carrot and sweet potato, onion, garlic powder, Italian seasoning, egg, and flaxseed.
3. Form into small balls with your hands.
4. Place on parchment paper on a baking sheet and put into the oven.
5. Bake for 20-25 minutes, until the chicken has cooked through and not pink in the middle.
6. After 10 minutes, turn them over and cook.
B. TANGY SAUCE:
5 1/2 ounce (160 g) organic tomato paste
3 Tbs. (45 g) each: organic apple cider vinegar and Dijon mustard
1/4 cup (60 ml) organic maple syrup or honey
1/4 cup (60 ml) (gluten-free) tamari
1 1/2 tsp. (7,5 g) each: garlic and onion powders
1. Medium bowl, add all the ingredients.
2. Set aside until the meatballs are ready.
C. SERVE:
1. 2-4 meatballs with the sauce for children's lunch. Use a cold-pack.
2. Optional add, organic:
- cucumber slices and cheery tomatoes
- sliced apple with sunflower or pumpkin seed butter
-modified "Delicious Living"
