# Components:
→ Meatballs
01 - 500 g ground beef (or pork, turkey, or chicken)
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp finely chopped onion
05 - 2 cloves garlic, minced
06 - 2 tbsp milk
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp dried oregano
→ Cream Soda Glaze
10 - 3/4 cup cream soda
11 - 2 tbsp ketchup
12 - 1 tbsp soy sauce
13 - 1 tbsp brown sugar
14 - 1 tsp apple cider vinegar
15 - 1/2 tsp cornstarch mixed with 1 tsp water
→ Snack Box Components
16 - 1 cup baby carrots
17 - 1 cup cucumber slices
18 - 1 cup cherry tomatoes
19 - 1/2 cup cheddar cheese cubes (optional)
# Directions:
01 - Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, gently combine the ground meat, breadcrumbs, egg, chopped onion, minced garlic, milk, salt, pepper, and oregano. Mix until just incorporated, being careful not to overwork the mixture. Form the mixture into 16 small meatballs.
03 - Arrange the formed meatballs on the prepared baking sheet. Bake for 15 to 18 minutes, or until they are cooked through and lightly browned.
04 - While the meatballs are baking, prepare the glaze. In a small saucepan over medium heat, combine the cream soda, ketchup, soy sauce, brown sugar, and apple cider vinegar. Bring the mixture to a simmer.
05 - Stir the cornstarch slurry into the simmering glaze. Continue to cook, stirring constantly, until the glaze thickens to a glossy consistency, approximately 2 to 3 minutes.
06 - Once the meatballs are baked, gently toss them in the warm glaze until they are evenly coated.
07 - Divide the glazed meatballs among four snack boxes. Add the baby carrots, cucumber slices, cherry tomatoes, and optional cheese cubes to each box.
08 - Serve the snack boxes immediately, either warm or at room temperature. If not serving right away, refrigerate for later enjoyment.
