Mini Carrot Meatballs

  • Preparation 40 MIN
    Cooking 20 MIN
  • Servings 1
  • Makes 4 dozen
  • Freezes



  1. With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with foil. Set aside.
  2. In a large bowl, combine the bread and milk. Let soak for 5 minutes.
  3. 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.
  4. 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. 
  5. 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.


This recipe is from "Ricardo For Kids".

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.