These are fun finger foods for after-school snacks or popped in a lunchbox the next day. They’re also free of nuts, gluten, and dairy. It’s all about the sauce, though, so don’t skip this step! If serving in a lunchbox the next day, place sauce in a separate container or compartment of the lunchbox for dipping, pack the chicken balls on ice—and be sure your child’s teacher has a safe microwave for reheating.
Per serving:
Preheat oven to 350 F (180 C). Grease baking sheet with coconut oil or line with parchment paper.
In large bowl, combine ground chicken, grated carrot and sweet potato, onion, garlic powder, Italian seasoning, egg, and flaxseed. The best way to combine all the ingredients is to use your hands. Form into 1 1/2 in (3.75 cm) diameter balls, place on baking sheet, and place in preheated oven.
Bake for approximately 20 to 24 minutes. After 10 minutes, turn meatballs over so they cook evenly. Meatballs must be 165 F (75 C) when tested with a meat thermometer in the centre to be assured theyu2019re fully cooked.
To make Tangy Sauce, in medium bowl, combine all sauce ingredients and whisk together. Set aside until meatballs are ready. Remove meatballs from oven and coat with sauce just before serving.
If serving in a lunchbox the next day, let meatballs cool completely and refrigerate these and the sauce until packing lunchbox with meatballs and sauce separately.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.