Make a double batch the next time you make meatballs and tuck a bag full away in the freezer. Meatballs freeze extremely well! To freeze, let cool fully, then place into a zip top freezer bag, removing as much air as possible. Thaw directly in pasta sauce or in short 10-15 second increments in the microwave for quick toddler dinners. We love these because they have the flavor you expect, but also have veggies tucked into the mix!
1/2 cup carrots, roughly chopped
1/2 cup parsley leaves, lightly packed
1 small onion, peeled and halved
1/2 cup Italian flavored breadcrumbs
1 pound ground beef
2 tablespoons milk
1/2 teaspoon salt
1/2 cup grated Parmesan
Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon size meatballs and place on the prepared baking sheet.