Mini Turkey Meatballs will be their lunch today. Sent them along with sautéed broccoli, raisins, salted pistachios, and orange.
1 1/2 cup ground turkey
1 teaspoon roasted cumin seeds
1 teaspoon ginger garlic paste (freshly grated)
2 tablespoon parmesan cheese (grated)
Salt to taste
1 slice bread
2 tablespoon milk
1/2 cup cilantro (chopped)
Oil to pan fry
Cut bread into smaller pieces. Soak in milk for 5 minutes. Mash soft bread in the milk to make a paste.
In a mixing bowl bring together ground turkey and all the other ingredients except for oil. Using hand or a fork mix everything well together. Take one teaspoon of mixture at a time and roll them into mini balls. Line on a plate.
At this point you can either refrigerate the uncooked meatballs to be used next morning before packing the lunch or can cook them immediately.
Heat oil in a thick bottom sauté pan. Line the meatballs on the pan without crowding them. Cook on medium heat turning sides and browning the meatballs from all sides until cook through, approx. 8-10 minutes.
Pack in the lunch box to be devoured with a dip or just as is!