We are off and running this summer...doing cooking classes for lots of area kiddos. It is a lesson in organized chaois, i tell you! I am learning as much as they are; like how you can cut almost anything with a paper plate and a plastic knife, that electric skillets make great stovetops, that it is fun to shop with someone else's money, and that fresh green beans in veggie fajitas and eggplant in meatballs are fantastic. My job is different everyday and that is one of the great things about it. I am the "newbie" and I still get excited for the challenges and experiences.
Here is a cool little recipe to try with your kiddos this summer:
Veggie Meatball Subs
1 eggplant, peeled and quartered
1 bunch of carrots, washed
1 box of brussell sprouts
2 pounds lean ground beef or ground turkey
2 eggs
1/2 loaf day old bread
1 tbsp. italian seasoning
spaghetti sauce
shredded cheese
hotdog buns
Shred all of the vegetables into a large bowl. Tear the bread into small pieces and add to the veggies. Add eggs, ground meat, and seasoning. Combine all ingredients and shape into little meatballs. An icecream scoop is a great tool to help make the balls uniform in size. Cook in an electric skillet or in the oven at 350 degrees until internal temperature is 140 degrees. Those mini meat thermometers are super handy! Once the meatballs are cooked, add spaghetti sauce and heat through. Put 3 meatballs on a hotdog bun, top with some shredded cheese and wah-lah!!! Dinner is served. EnJOY.
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