Mini Meatballs

2013 Kids Recipe Challenge Winning Recipe: 2nd Place!

School Lunch: Grades 1 to 3

From Hamilton, Cassandra loves how these meatballs give her energy to be active and stay focused on her homework. She finds them delicious!

These meatballs can be enjoyed on their own or with your favourite dipping sauce. But why not try them tucked into a bun or pita for a new take on a sandwich. Make them ahead and have them ready to warm up when you need a quick lunch.

Preparation Time: 20 minutes

Cooking Time: 18 minutes

Makes: 60

Serving size: 3

Tips

Try adding them to your favourite pasta sauce to serve with pasta.
Try serving with Yogurt Salsa Dip: In a bowl, combine equal amounts of plain greek yogurt and salsa to serve with the meatballs.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
Let cool completely and freeze in airtight container for up to 2 weeks.

Ingredients
Zucchini	1 medium
Carrot	1 large
Onion	1 small
Garlic	1 clove
Extra lean ground beef	1 lb (454 g)
Lean ground pork	1 lb (454 g)
Whole wheat breadcrumbs	1 cup (250 mL)
Worcestershire sauce	1 Tbsp (15 mL)
Italian seasoning	1 tsp (5 mL)
Salt and freshly ground black pepper	a pinch of each

Directions

Wash hands with soap and warm water for at least 20 seconds and all countertops and equipment used for food preparation.
Gently rinse zucchini, carrot, onion and garlic under cool running water. Grate and set aside. Mince the garlic; set aside.
In a large bowl, combine beef, pork, zucchini, carrot, onion, breadcrumbs, Worcestershire sauce, Italian seasoning, garlic, salt and pepper until well combined. Use separate equipment for handling raw food and cooked food.
Using a heaping tablespoon (15 mL) roll mixture into meatballs and place on foil or parchment paper-lined baking sheet. Repeat with entire mixture. Wash hands with soap and warm water for at least 20 seconds after rolling meatballs.
Bake in a preheated 375°F (190°C) oven for about 18 minutes until the internal temperature of each meatball reaches 160ºF (71 ºC) on a digital food thermometer.