Allergy- and Kid-Friendly Meatballs

worcestershire sauce, black pepper, oat bran,

ground sage, thyme, garlic powder

Many parents find it difficult to get their kids to eat enough vegetables. Since taste buds of children are more sensitive than those of adults, children find many common vegetables like broccoli and spinach too bitter. A common strategy is to hide the vegetables so that only a subtle taste comes through and blends with other foods.



1 small zucchini, finely grated, including any juices formed when grating
1/2 cup oat bran
2 t worcestershire sauce or rice milk or water
1 1/2 lbs ground meat or poultry
1/2 t ground sage
1/2 t ground thyme
1/2 t garlic powder
salt and black pepper (optional)

Combine first three ingredients, let rest until oat bran is moistened, about 10 minutes. Add the rest of the ingredients, mix thoroughly, and put in refrigerator for about an hour. Form into meatballs. Put in a 350 F oven for approximately 25-30 minutes until cooked.

line up your little soldiers

For the ground meat, we generally use turkey, pork or beef. If we use bison or chicken, we usually mix with pork or alternatively add a tablespoon or two of olive oil.

Instead of using an oven, you can sauté the meatballs in two or three batches.

Ta-da!

Get out the ketchup and fries, or toss into your pasta sauce.