Mini Carrot Meatballs
Mini Carrot Meatballs
Ingredients
- 1 slice whole wheat bread, crust removed and cut into small dice
- 2 tbsp (30 ml) milk
- 1 large carrot, peeled and cut into pieces
- 1 small leek, white part only, cut into pieces
- 1 lb (450 g) ground beef
- 1 garlic clove, chopped
- 1 egg, lightly beaten
Instructions
- With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with foil.
- In a large bowl, combine the bread and milk. Let soak for 5 minutes.
- In a food processor, finely chop the carrot and leek. Add to the bowl of soaked bread. Season with salt and pepper. Add the remaining ingredients and combine with your hands.
- With a small ice cream scoop and lightly oiled hands, shape about 4 dozen small meatballs using 1 tbsp of the meat mixture for each. Place on the prepared baking sheets, spacing them out evenly.
- Bake one sheet at the time for 5 minutes. Remove from the oven, turn the meatballs and continue baking for 5 minutes or until cooked through and golden brown. Repeat with the remaining sheet of meatballs. Serve meatballs with tomato sauce, if desired.
Mini Carrot Meatballs