Monday night my friend hosted a Johnny Walker whisky tasting. A good excuse for the guys to get together and sip some bevies. This left me to play the role of single mom (seriously, I don’t know how single moms do it). I was dead tired from a full day of work. Factor in a cranky one year old and nothing in the fridge for dinner… sounds like a good night to pull out the canned Italian Wedding soup!
I didn’t even think to take a photo of him eating the meatballs.
This shot is from his first birthday dinner at Auntie Ally’s!
Little pasta bits, meatballs, and I think that’s spinach??? Bennett LOVED the tiny little meatballs. I had to pull some back he was tossing them in his mouth so fast I was sure he would choke. Pretty cute. Once the guilt of feeding an entire can’s worth of processed meat to my almost 13 month old absolved, I had a stoke of genius.
Tiny Little Meatball Recipe
- Organic ground chicken – I pack
- Egg (I used the yolk only, Bennett is allergic to egg white)
- Bread Crumbs
- Mushrooms, spinach and garlic – finely chopped and cooked
- Salt – just a pinch
- Romano cheese – grated (Jeff thought it was parmesan and bought it by mistake)
- Cheddar cheese – shredded
- Dash of olive oil
(There are no measurement because I literally just threw ingredients in a bowl until it all stuck together)
I pinched the goo into canned Italian Wedding soup sized balls and baked them at 400 for approximately 10-15 minutes. Once baked I froze them in a casserole dish and then tossed all the little guys into a freezer bag. When I need to add some protein to a meal I can just grab a handful and heat them up.
Bennett tested them out for dinner and seemed to enjoy them almost as much as those delicious canned balls of preservatives.