Toddler Meatballs

Name: Toddler Meatballs
Ingredients: 3 lb ground beef, lean; 1 cup vegetable & fruit pulp (see NOTE); 3/4 cup oats; 3 large eggs; 3 tbsp worcestershire sauce; 1 tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder

8 ingredients

12 steps

Ingredients

3 lb ground beef, lean
1 cup vegetable & fruit pulp (see NOTE)
3/4 cup oats
3 large eggs
3 tbsp worcestershire sauce
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder

Directions

1

NOTE: Cleaning my juicer one morning after making myself a glass of carrot-celery-apple juice, I felt guilty putting the leftover pulp mixture down the garbage disposal.
2

It dawned on me that it would be a great addition to the meatballs I wanted to make for my great-grandson, who's not a big fan of vegetables.
3

Mix all ingredients together well in a large bowl.
4

Works best to mix with your hand, squishing everything through your fingers so everything gets evenly distributed.
5

Form into bite-size meatballs.
6

I use a small cookie dough scoop to keep them a uniform size.
7

Place in roasting pan.
8

I also used a roasting rack so the fat drained away while cooking.
9

Bake uncovered in a preheated 375F oven for 15 minutes if you're going to freeze them for later microwaving, or 20 minutes if you're eating them after baking.
10

Package in air-tight containers and freeze.
11

I recommend vacuum seal bags (FoodSaver) in serving-size portions.
12

To heat right out of the freezer, I took a bag of 8 meatballs, cut a 1-inch slit where I was going to open the bag, and microwaved in the vacuum bag for 1 minute 10 seconds.