Carrot & Meatball Pasta Salad
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Serving2
It’s sometimes hard to remember or even want to slip enough veggies into your daily meals, without the right planning. As adults, it can be difficult, which means even more so for kids. I threw this together in an appealing way, so as to make introducing some healthy nutrients a little easier for the young ones in particular. I think it tasted as well as it looks, and it felt satisfying to get an all-around, balanced meal in an effortless way. The meatballs can obviously be substituted for any vegan alternative you prefer, my sweet potato fritters would go really well with this if rolled into balls instead of being shaped like burgers.
Recipe reposted with kind permission of Ryan, The Food Anatomist https://foodanatomist.com/
Ingredients
For the meatballs
Sides
Directions
Into a saucepan, add the pasta, barely cover it with boiling water from a kettle, and place over medium heat. Stir frequently and drain when all pasta is soft and tender. Leave aside for now.
Add all of the meatball ingredients to a mixing bowl. Using a spoon or thoroughly washed hands, mix everything together very well and then roll the mixture into small equal-sized balls. Leave them all on a side plate for now or leave some unrolled mixture covered in the fridge for later.
Drizzle a little rapeseed oil onto a large-sized pan. When the oil is hot, place your meatballs onto it, cover with a lid and bring down to low heat.
Turn your meatballs every couple of minutes and keep an eye on them until they’re all fully cooked throughout. Place aside.
Simply throw the concoction together and drizzle with some gorgeous pesto and Good4U Super Seeds.
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