Sometimes it’s nice to be able to look in the fridge and grab a quick bite to eat – whether it’s for breakfast, lunch, dinner or somewhere in between. But to be truly good, and healthy, you need to be prepared for this. Otherwise you might grab some prepackaged junk from the supermarket.
With that in mind, I decided to cook some meat snacks to keep in the fridge. And currently, 8 remain. So perhaps it’s not my best plan to cook when I am hungry – because the snacks don’t last long out of the oven. But I can tell you, if you DO wait, they taste even better when cold.
- 500g minced beef, pork, chicken, turkey… combination of any of those. (I used pork and beef for this one)
- 1/2 cup of almond flour
- 1 carrot
- 2 sticks of celery
- half a large onion
- 1 egg
- teaspoon powdered garlic (or fresh – I’m just lazy, you know.)
- teaspoon of dried sage
- teaspoon of dried thyme
- teaspoon fennel seeds
- tablespoon honey
- salt and pepper
- Preheat oven to 200 degrees C. About 375 F.
- In the food processor, combine carrot, celery, onion and shred.
- Add the egg. (Do this a bit at a time if you have a mini food processor like me!)
- Dump into a large bowl with the mince, almond flour and all the herbs and combine.
- Add the honey and salt and pepper and mix well.
- Dish out into silicone heart shaped muffin cups and pack in well. This made about 12, plus about 5 li’l meatballs that I also cooked. Depends on the size of your muffin tins (Oo err). And if they aren’t silicone, I suggest greasing them, just in case.
- Bake for about 30 to 40 minutes.
- Resist temptation to eat them when they are really hot ’cause A, you’ll burn your mouth. And B, they do taste better cold!