Leftovers make great school lunches! Steamed broccoli topped with ghee, quinoa noodles, easy homemade meatballs cut in half {recipe below}, freeze dried mango and banana. Easy Meatballs: 1 lb organic grassfed beef 3-4 slices whole grain sprouted bread Butter, garlic powder {for seasoning bread} 1/2 cup shredded Italian cheese 2 tsp dried oregano Salt, pepper Heat oven to 375*F. Toast bread and top with butter and a sprinkle of garlic powder. Place crumbs in a high powered blender or food processor {we ❤️ Vitamix} and process into breadcrumbs. In a large bowl, combine crumbs, beef, cheese, and seasoning. Roll into 1" balls and placed on a greased baking sheet. Bake 12-15 minutes or until lightly browned and cooked through {internal temp of 160*}. Originally served with pasta and marinara sauce, but can be enjoyed on a salad, sandwich, or even with toothpicks and dippers! 👏 #grassfedbeef #feedinglittleslunches #feedinglittlesdinners #leftovers #toddlerfood #schoollunch #blw #babyledweaning #kidlunch
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#toddlerfood,#leftovers,#blw,#kidlunch,#schoollunch,#feedinglittleslunches,#grassfedbeef,#feedinglittlesdinners,#babyledweaning,