Rainbow power meatballs

This recipe is a great way to include extra vegetables for children, as the finely chopped carrots and mushrooms blend perfectly to the sauce while adding flavour and nutrients:

For 4-5 people:

Ingredients

• 8-12 beef meatballs (prefer organic, grass fed)

• 1.5 can of chopped tomatoes

• One box of mushrooms

• 1 bowl of green peas

• 2 small carrots

• 1 red onion + dried herbs such as Herbes de Provence, oregano, basil, thyme, Zaatar)

Heat 1 tbsp of extra virgin olive oil in a large pan over medium heat. Add the chopped onion and dried herbs, then cook until soft and lightly golden. Stir in the finely chopped carrots and mushrooms, pour in half a glass of water, and cook for 5 minutes, stirring occasionally.

Add the meatballs and cook for another 5-10 minutes until browned on the outside. Pour in the canned tomatoes and add the green peas,. then reduce heat, cover and simmer gently for 20-25 min.

You can keep it in the fridge for up to 3 days in a glass container!