1 medium carrot, minced in food processor
1/2 small onion, minced in food processor (saute these in a little olive oil if you want a milder onion taste)
3 cloves garlic, minced
1/3 c fresh loosely packed parsley, finely chopped in food processor
1/2 c fresh, finely grated Parmesan cheese
1 c whole wheat bread crumbs (I made my own with leftover stale bread in food processor)
3 T organic ketchup
1 1/4 tsp salt
1/2 tsp pepper
1 lb grass-fed ground beef
Prep Day: Cover a cookie sheet that has sides or a 9×13 casserole dish with parchment paper or foil (for easy clean-up).
In a large bowl, add the carrot, onion, garlic, parsley, Parmesan, egg, bread crumbs, ketchup, salt and pepper to a large bowl and combine.
Mix in the ground beef. Use your hands to combine well.
Using about 2 tablespoons of mixture per meatball, roll out 15 meatballs. They will be about 1 or 1 1/2 inches in diameter. Place these on the cookie sheet line with parchment paper, leaving a little room between each one.
Freeze. Once frozen place in gallon freezer bag.
Serve Day: Thaw meatballs. Preheat oven to 400 degrees. Place these on the cookie sheet lined with parchment paper, leaving a little room between each one.
Bake for about 20 minutes or until cooked through. I cut one open and make sure there is no pink in the middle.