The #hungry2happy challenge with Richmond Mini Meatballs

 I'm really lucky that both my children enjoy a wide variety of food. Instead of being a fussy eater like their Mummy, they really enjoy eating healthily and are open to try new things. Both my 5 and 2 year old also enjoy getting involved in the journey their food makes to their plate. They love growing edibles and have their own little pots in our back yard as well as helping out at our local incredible edible community growing project getting their hands dirty and having fun while also learning where the things they eat come from. They also love helping to prepare our food, from popping peas out of their pod and tearing up basil to washing vegetables and buttering the bread for sandwiches.

However most of this happens at the weekend as we are working parents and weeknight meal times are a rushed affair! Most evenings we don't get home until after 6pm and I try to keep bedtime before 7.30pm so this means I have to feed my children in a hurry!

We were recently challenged to create a quick, hassle free recipe using Richmond mini meatballs.

After using the voucher we were sent to purchase a pack of Richard Mini Meatballs (which were on a great offer for just £1 at Morrisons!) I decided to create a quick and easy stir fry! Both Ben and Elizabeth love noodles and have their own easy to use kiddy chopsticks so I knew even though this colourful meal would only take 20 minutes in total; 10 minutes to prepare and another 10 to cook, it would go down well!

What's needed?

A packet of 20 Richmond mini meatballs

75g mange tout and 75g of baby corn sliced thinly

A packet of medium straight to wok noodles

From the cupboard

cornflour

balsamic vinegar

soy sauce

chinese five spice

sugar

stir fry oil

How to prepare

First of all I made a basic sauce using cornflour and 80ml cold water in a bowl, I added soy sauce a dash of balsamic vinegar a pinch of sugar and a generous amount of five-spice, and mixed well. (You could also use a packet sauce.)

I then sliced the mange tout and baby corn into long thin strips and put the wok on a medium heat, adding a generous dash of oil.

I then popped the meatballs on a tray into a preheated oven for 8 minutes while I threw the vegetables into the wok, stirring regularly.

After about 5 minutes I popped in a pack of straight to wok noodles and stirred then added the sauce ans stirred some more. After a couple of minutes I took the meatballs out of the oven, sliced them in half and added the to the wok, stirring into the sauce or a minute before serving...

Impressively I managed to do all this in just twenty minutes, turning my children from  hungry to happy in no time at all!


This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.Click on the image below to check out the other recipes!