I am so excited to share this recipe with all of the parents out there with picky little eaters (big or small). It includes a rainbow of carrots from purple to yellow to orange mixed into a meatball style patty and topped with marinara sauce!
A total healthy meatball packed with tons of vitamins and nutrients - what else could a parent ask for?!
To get the recipe head over to My Cooking Spot and leave me a comment to let me know if your picky eaters noticed the veggies!
Having a hard time finding the recipe? I’ve posted it below for you too!
Rainbow Carrot Cutlets
Ingredients:
- 2-3 organic rainbow carrots
- 1 small onion
- 2 garlic cloves
- 1 pound ground chicken
- 1 pound ground bison
- 2 eggs
- 1 teaspoon thyme
- salt and pepper, to taste
- 2-4 Tablespoons extra virgin olive oil
- Optional Garnish: Marinara Sauce
Directions:
- Peel carrots, chop into quarters and place in food processor.
- Quarter onion and place in food processor with carrots, then add garlic cloves.
- Pulse until carrot, onion, and garlic is chopped into small pieces.
- In large bowl, mix together all ingredients except oil and form into large balls and place on platter.
- Heat oil in large pan over medium heat.
- Add carrot balls into pan and flatten with spatula. Continue to add until pan is full.
- Turn and flip every few minutes until cutlets are cooked through then repeat with more batches until all are cooked.
- Serve warm over bed of greens and top with a spoonful of marinara sauce.