Toddler meatballs

Daycare woes have kept me from posting in the last few days. Alas, I will forget our troubles in some home-cooked goodness. These are easy to make, but can be time consuming, depending on how fast you roll out a meatball. I usually plop all the ingredients in a bowl in the fridge while I'm getting dinner around, and actually make them after the little one goes to bed.

This makes a whole bunch, to fill at least a quart-size tupperware container. Keep some out for now and freeze the rest in small batches.

Ingredients
1 lb lean ground beef (organic, if possible)
1/2 cup quick rolled oats
1/2 cup frozen spinach, defrosted
1 small-medium carrot, peeled and shredded
1/4 large onion, loosely chopped
salt
garlic powder

Directions

1. Mix all veggies in a large bowl.
   
2. In a food processor (or blender), blend until veggies are minutely chopped.
3. Remove the veggies and add the oatmeal - process for about 10 seconds.
4. Add processed oatmeal and meat to veggies, add a few shakes of salt and garlic powder.
5. Mix roughly, and then put the whole mixture back into the processor. Process until it is sticky. This is key to having meatballs that keep their ball shape.
   
6. Take one small dollop at a time, and roll into nickel-sized balls between the palms of your hands
7. Place onto medium-hot skillet, use canola oil to prevent sticking.
8. Using a spatula, gently keep the meatballs turning so they don't get too flat on one side. Cook until done (about 5 minutes, but just split one open to check)

Tips

• While cooking the first batch, continue to roll out more meatballs, but be very careful about keeping raw meat (and meat-contaminated hands) away from cooked meat
• Be sure to thoroughly cook the meatballs - no pink inside for safety

Meat, carbs, and veggies all in one bite! And we like them too, especially when I go a little heavy on the onion.