When I started this blog, Bert was a great eater. Now he declares anything in a sauce, cooked in a sauce then fished out, sitting near a sauce, as ‘soupy’.
I was prepared for a veg avoider but not a soup avoider.
This may be my most niche recipe yet, but if you fancy a soupy chilli and your child is a sauce avoider, try these. Then make a normal chilli for all the sane people in the room.
Or cook up a bigger batch in tomato sauce and serve with rice, grated Cheddar cheese, sour cream and guacamole. (Naked, soupless balls also being available.)
Makes 6 meatballs
60g minced beef
20g red kidney beans, mashed with a fork.
10g finely grated cheddar
10g finely grated carrot
Pinch each of ground cinnamon, ground cumin, cayenne pepper, salt
Preheat the oven to 180. Mix all the ingredients together and form into walnut-sized balls. Bake on a baking sheet for 20 minutes. Serve with rice, broccoli (and soupy guacamole if you dare).