We were very happy to take part in the #Hungry2Happy Challenge set by Britmums using Richmond Mini Meatballs in our recipe! We hope you enjoy our quick and easy meal which my little ones thought was fab!

I like to make food fun as it really gets my two interested in eating, something they’re not generally keen to take much interest in. The Richmond meatballs were actually of a much higher meat content than I had presumed and I was pleasantly surprised to find with the 52% meat content, they were only mixed with ingredients I am happy to feed my children – and I’m picky!

Flower Kebabbles On A Pesto Pasta Meadow

Ingredients:

Richmond Mini Meatballs (one frozen pack has around eight servings)

Large pasta shells

Home made (recipe below) or shop bought pesto

A selection of Mediterranean vegetables

Cocktail sticks

For the home made pesto:

Pine nuts

Basil and Rocket leaves

1 clove of garlic

A good slug of olive oil

A handful of hard cheese

Whizz the raw ingredients for the pesto in a blender and the sauce is done!

Cook the meatballs from frozen which take 10 minutes in the oven or 1 minute in the microwave.

Boil the pasta until al dente and roast the vegetables.

Once everything is cooked make your meadow by pouring the pesto over the pasta and then assemble your Kebabble flowers on cocktail sticks using some of the roasted vegetables as leaves and petals before sticking them in the pesto pasta meadow!

Florence loves eating things off a stick, it’s a real novelty! With all the green ingredients and the vegetables there’s loads of goodness and we all rather like pork meat balls! These can of course be used with a tomato pasta in a more traditional way but we thought this recipe was rather fun!

Preparation took me 5 minutes and overall cooking time was 35 minutes with the meatballs going in the oven 10 minutes before the vegetables were due to be done. I used ready to roast Meditteranean vegetables with no preparation time needed, if chopping your own add 5 minutes to the overall cooking time. Alternatively you could use raw pepper cutting the cooking time down to 5 minutes prep and 10 minutes overall cooking time.

This post in an entry for BritMums Hungry to Happy Challenge sponsored by Richmond Mini Meatballs. See Here for all the entries to the competition and to check out some more fab recipes using Richmond Mini Meatballs!