Like most toddlers at some point, Ryan is going through a “food phase”. He’s barely eating anything currently. Just a month ago, we were bragging about how he’d eat anything, and a lot of it.
But one thing he still loves to eat is beef - burgers, meatballs - especially with ketchup. So I decided to hide some veggies in meatballs tonight, and they turned out rather deliciously, if I do say so myself. He loved them, and gobbled up three in no time!
Beef and Veggie Meatballs
1/2 lb of beef at room temperature (we use 22% because they make such juicy burgers, but anything’ll do)
1/2 cup veggies (I used frozen corn, peas and brussel sprouts, but of course the possibilities are endless)
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste
Preheat an iron pan (or if you don’t have one, a non-stick pan with a little cooking spray).
Toss the veggies into a small food processor or blender and chop until very fine. Incorporate all the ingredients in a bowl and form into 1-inch balls (I was able to get 14 meatballs).
Cook the meatballs over medium heat, turning every 2-3 minutes, until all sides are browned and the center of one that you cut into reveals that it is cooked completely, about 10-12 minutes. If you’re going to freeze them all, undercook them just slightly, so that when you reheat them in the microwave, they don’t overcook.
I refrigerated half and froze the other for future meals!