Lunch on a Sunday – it has to be easy, it has to be yummy and if it helps clear the fridge – even better!
We have had a house full over Easter and ANZAC Day. I cooked more than one chicken – in the slow cooker and in the roasting pan. We used some of the stock for last nights epic Italian Lamb Casserole and we used the rest for tomorrows lunch and today’s special – all the leftover meat Meat Balls.
- Soften an onion in some coconut oil, throw shredded chicken and a grated carrot in there and some salt, pepper and basil.
- In a mixing bowl, mush together 500grams of mince and an egg
- Mix it all together and bake at 200 degrees Celsius turning occasionally until golden brown.
- Should be served with fresh tomatoes (and it wouldn’t have hurt to make a little tomato paste dressing for ours too)
