Toddler Meatballs

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   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.

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   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.

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   Mix all ingredients together well in a large bowl.

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

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   Form into bite-size meatballs.

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

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   Place in roasting pan.

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

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   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.

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    Package in air-tight containers and freeze.

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

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    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.

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