Carrot mash with meat balls

2 people

2 cooking pots, frying pan, blender, mixing bowl

Preparation: 15 minutes - Cooking time: 10 minutes – Keeps up to 2 days in the fridge

Share this recipe

Ingredients

500 g carrots
1 broccoli
300 g (organic) chicken mince
1 egg
2 tablespoons almond flour
2 tablespoons extra virgin olive oil
Black pepper and sea salt
Parsley
Optionaal: nutmeg, thyme

Looking for a nutritious and easy to make kids-proof meal? Try this Carrot Mash with Meat Balls and Broccoli from my newest book ‘Low Carb on a Budget’.

A simple meal that is easy to whip up and that is packed with vitamins! You could also replace the carrot mash with cauliflower mash and the broccoli with steamed carrots for a fun flavor and color twist. Or try the mash with other root vegetables such as parsnip, parsley root or celeriac.

In my previous book ‘Low Carb Lekker & Snel’ you can find a recipe for vegan Swedish meat balls if you’d love to serve this meal plant-based.

Click here to watch the reel video of this recipe.

Would you love more inspiration for easy low carb ‘kids-proof’ meals that both children and parents enjoy? Let me know by leaving a comment down below.

Click here to have a look at my newest book ‘Low Carb on a Budget’ and to order a copy.

It has many other kids-proof recipes such as red cabbage with chicken burgers, cauliflower mash with crusted fish fillets, zucchini pasta Bolognese, mini pizza appetizers, tomato basil soup…

Enjoy!

Love,
Julie

Carrot Mash with Meat Balls, from my book Low Carb on a Budget (Gluten Free, Dairy Free, Low Carb)

DIRECTIONS:

For the meat balls: whisk the egg with the almond flour. Add the chicken mince and season with pepper and sea salt (don’t add too much because chicken mince tends to be salted already). Use your hands to thoroughly mix the egg mixture into the mince.
Form the mixture into 10 medium balls. Heat a spoonful of olive oil (or butter/cold-pressed coconut oil) in a large frying pan. Cook for 10 minutes or longer until they’re completely cooked through.
For the carrot mash: bring a cooking pot with water to a boil. Cut the carrots into smaller chunks and cook until tender for about 5 minutes. You could steam or oven-roast them as well.
Blend the cooked carrots into creamy mash with a spoonful of olive oil. Season with pepper, salt and if desired some nutmeg and thyme.
For the broccoli: bring a second cooking pot with water to a boil. Cut the broccoli into florets, peel the stalk, and cut it into cubes. Cook until tender for about 5 minutes. You could steam these as well.
Serve the carrot mash with the broccoli, the meat balls, and a bit of fresh parsley.

JULIE’S TIPS & TRICKS:

For a variation on the carrot mash, you can use parsnip, parsley root or celeriac. You could also make a keto friendly mash with cooked or steamed cauliflower.

Would you love more inspiration for easy low carb ‘kids-proof’ meals? Let me know by leaving a comment down below.