Name: Mini Carrot Meatballs
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 dozen
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

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

Preparation

With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with foil. Set aside.
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 of meatballs 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.

Note from Ricardo

This recipe is from "Ricardo For Kids".

Mini Carrot Meatballs

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Ingredients

Preparation

Note from Ricardo

Personal Note