On cloudy days, there’s a strong chance of meatballs.
Days when facing the kitchen is just too hard.
Days when I would rather get takeaway and eat ice cream in front of Netflix.
And then feel terrible for wasting money and eating rubbish.
They say one of the best ways to deal with the cloudy days is acceptance.
It’s not about giving into the stormy weather. And it’s not about giving yourself grief for not being able to overcome it.
Accepting the cloudy days is knowing they will come and making meatballs in advance.
It’s being able to toss something cheap, healthy and homemade (with extra hidden veggies, no less) from the freezer to the oven and smirk at the clouds and say ‘I knew you were coming and I’m prepared.’
Who would have thought the humble meatball could be empowering? That it can help part the clouds for sunnier days to come.
- 400g mince of choice
- 1 carrot, grated
- 1 zucchini, grated. Squeeze out excess moisture
- 1/2 clove of garlic or to taste, crushed (optional)
- pinch of dried herbs of choice (optional)
- 1 egg, beaten
- squirt or so of tomato sauce (ketchup) or tomato relish
- breadcrumbs (optional, add if the mix is a little too runny
- Preheat oven to 200°C. Lightly grease a baking tray.
- Combine all ingredients squooshing well. Roll teaspoon/tablespoon amounts into balls and place on the tray.
- Bake for 20 minutes or until completely cooked through.
To freeze: Place uncooked meatballs on a tray and freeze for a couple of hours until frozen through. Transfer to a labelled bag or container. To cook, transfer straight to a tray and cook frozen until cooked through.
Amount Per Serving: Calories: 381Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 136mgSodium: 210mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 31g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.