Last week when the temps were nearing 95, the last place I wanted to be was in the kitchen.
(Call me crazy, but I wanted to be outside enjoying the heat and humidity which I adore!)
So…I am came up with these Veggie “Meatballs” which I could whip up super fast and bring outside for al fresco dining with my little men. 
Here’s What You Need:
1 cup baby carrots
1/2 of a cucumber, roughly chopped
2.25-2.5 cups of Kashi 7 Whole Grain Flakes (Cornflakes work too)
1 egg
Fresh dill* (Approx. 1 tsp)
Salt + Pepper
Extra virgin olive oil
Here’s What You Do:
Heat about 1 TBS of olive oil over medium high heat. Mix all the ingredients (less the evoo) in a food processor and using a small ice cream scoop make little balls. (You may need to use your hands as well.) Drop them into the heated pan in two batches so as to not crowd them. Heat about 3 minutes per side.
Serve with a fun dip.
(My Dill Veggie Dip will be in a recipe post to come!)
Kid Tip:
Toothpicks + organic ketchup=Kid hit!
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Wow! These are so creative, I love them. Need to make a batch and try them out. I love finding others that enjoy healthy food as much as I do
Thanks Aggie. Sometimes I think I am the most creative when my fridge is bare!
These are a great idea! I love how you make these on the stove top!
Thanks Miss Jessica!
Bree, this sounds great!
I’m always looking for a ‘veggie meatball’ and I think the kids and the carniviourous husband will like these!
Great! Let me know if you try them Candy. I like how EASY they are!
I love these, so creative and so doable! I’m sure my family would love these, pinning!
Aww thanks Anna! Let me know if you try them!