Healthy and Delicious Snacks--Disguising Greens!

Lucky is the mother who is able without an effort to get greens down the delicate gullets of her young ones...and her husband! I have trouble getting myself to eat red meat, and its always an effort getting the greens into my boys.
I had half a packet of baby spinach in the fridge that looked like it was on its way out, so I chopped it and used it in something that turned out to be appetisisng for all involved!
You can use any leftover vegies in this recipe, and its super versatile.
You can even use these basic vegie stuffed meatballs for entertaining! My 15 month old son begs for them, and snacks on them while playing around the house.
I popped these into a left over rice dish and turned it into a new meal, and Hubby dipped them into salsa for a afternoon snack...yum! Get the greens into them! By disguising!

SPINACH AND CARROT MEATBALLS

500g minced beef
250g baby spinach leaves, chopped very finely
1 medium carrot, grated finely
1 small onion, cut finely
salt to taste
1 tbsp minced garlic
1/2 tsp. ground cummin
1/2 tsp. ground corriander
pinch of sweet paprika
Any other vegies hanging about (tomatoes, grated zucchini etc)

Combine all ingredients in a medium bowl. Roll into walnut-sized balls. Heat up a few tablespoons of oil in a saucepan and cook in three or four batches until meatballs are browned.
Serve with salsa, sour cream or on their own...or pop into a meal!

Makes around 30

NOTES: you could make these into rissoles also. They would also be delicious in a wrap with salad!