Baby Meatballs

Ingredients

2 teaspoons extra virgin olive oil

1/2 cup white mushrooms finely chopped

1 medium carrot finely grated

1 pound lean ground beef

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 large egg

1/3 cup old-fashioned oats

Directions

Preheat oven to 350 degrees F.

In a medium sauté pan, sauté olive oil with chopped mushrooms and. grated carrots over medium heat for about 5 minutes. Remove from heat.

Transfer to a large bowl and mix with the ground beef, spices, and egg. Mix together until uniformly combined, then add in the oats and mix again.

Spray two large baking sheets, or two 9 x 13-inch casserole pans, with a light olive oil mist. Portion meatball mixture into ½-ounce balls and place on sheet. Repeat until all meatball mixture is used (this should be about42 meatballs give or take based on the ½-ounce portion.)

Place in the preheated oven and cook for 20 minutes, or until internal temperature reads 160 degrees F. Remove and let cool before serving.

Baby Meatballs are best stored in the refrigerator or freezer in an air-tight container. If in the refrigerator, use within 5 days; if in the freezer, use within 3 months.

Notes

Serving Size Notes:

Per Child: 2 Baby Meatballs

Per Adult: 6 Baby Meatballs