Having a healthy lunch is something I try to have available at all times for my kids. It is hard to get away from the regulars, and these little bread balls (or mini muffins) are perfect. I was able to incorporate greens into my kids lunches and having it be a little different than just the usual raw or cooked veggie. Both of my children seem to really like these bread balls and they are really easy to pack in a school lunch. Adding a dipping component to these with spaghetti sauce or ketchup will make them a lot more fun to eat as well. You could even spice it up a little more (crushed red pepper, paprika, pressed garlic etc) and serve them as an appetizer at your next party.

Broccoli & Pea Bread Balls

2 cups all purpose flour
3/4 tsp salt
1 tsp baking soda
1/2 cup mozzarella, shredded
1 cup broccoli, cooked and diced
1 cup frozen peas
1 tsp granulated garlic
1 tsp dried oregano
1 cup milk
1 egg
3 tbsp olive oil

Mix all of the dry ingredients with the vegetables. Pour in the wet ingredients and mix everything together.  Heat up cake ball maker. Spray with cooking spray and add about 1 tbsp of batter to each hole. Let cook about 4 minutes before checking to see if they are done. I usually freeze them almost immediately and take out just what I need for lunches.

If baking mini muffins, bake in a 350°F preheated oven for about 15 – 20 minutes.