By nutritional therapist Christine Bailey

Keep your children alert with these iron rich meatballs. Iron is crucial for brain function and energy to make sure they are getting sufficient in their diet with the inclusion of good quality lean meat, pulses and leafy greens. To help with iron absorption include some vitamin C rich vegetables at the same time. The vegetable loaded tomato sauce is a perfect combination with these delicious flavoursome meatballs. These meatballs use lean lamb mince but you could use beef mince if wished.

(serves 4)

Ingredients for meatballs:
2 eggs beaten
125ml milk
200g breadcrumbs or gluten-free breadcrumbs / gluten-free oats
75g grated parmesan cheese
1 clove of garlic, crushed
450g lean lamb mince
Olive oil or coconut oil

Tomato and vegetable sauce:
2 tbsp olive oil
1 onion, diced
1 carrot, grated
1 roasted red pepper (from a jar, finely chopped)
2 stalks celery, finely chopped
1 garlic clove, crushed
2 x 400g tinned chopped tomatoes
1 tbsp tomato puree
200ml beef or chicken stock
Salt and pepper to season

To serve: Cooked pasta and salad

Method:
Place the beaten eggs in a large bowl with the milk and breadcrumbs. Allow it to stand to absorb the liquid for 10 minutes. Add the remaining ingredients for the meatballs and mix well together with your hands. Place the mixture in the fridge for 30 minutes to firm up slightly.

Meanwhile make the sauce. Heat the olive oil in a large pan. Fry the onion, carrot, red pepper, celery and garlic for five minutes until just soft. Add the tomatoes, tomato puree, stock and season to taste. Simmer the sauce (covered) for 30 minutes until the mixture has thickened slightly. Remove the lid and keep the sauce warm while you cook the meatballs. If you want a smooth sauce, simply blitz with a hand held blender.

To cook the meatballs – take walnut size pieces of the meatball mixture and roll into balls. Heat a little oil in a frying pan and fry the meatballs in batches for 5 minutes turning occasionally until they are golden. Repeat with all the mixture.

Add the meatballs to the tomato sauce and simmer for a further 5 minutes until they are cooked through. Cook pasta according to the packet instructions and drain.

Spoon the meatballs and sauce on top of the cooked pasta to serve.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.