Baked Hidden Veggie Meatballs

Ingredients

• 1 Tbsp butter or olive oil
• 1/4 cup onion minced and sautéed
• 2-3 cloves garlic minced and sautéed
• 1/2 cup carrots- grated
• 1 large zucchini- grated
• 1 lb 3D Valley ground beef
• 1 lb 3D Valley ground pork
• 2 3D Valley eggs
• 1/2 c bread crumbs
• 1/2 grated parmesan
• 2 tsp Worcestershire sauce
• 1/2 Tsp salt
• 1/2 Tsp pepper
• 1/2 Tsp garlic powder
• 1/2 Tsp onion powder

Procedure

1. Preheat oven to 400 F, line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside
2. Sauté your minced onion in butter or olive oil on medium heat until they begin to turn translucent. Add your minced garlic to the pan and continue to cook for another 2-3 minutes, stirring occasionally so the garlic doesn’t burn. Take the onion/garlic mixture off the heat and set aside to cool slightly
3. With your hands or a kitchen towel, wring out most of the excess liquid in your grated zucchini and carrot
4. Add all ingredients into a large bowl and stir until completely combined
5. With your hands or a cookie scoop, divide and roll the meatball mixture into 2 tablespoon sized balls (think gold ball sized)
6. Place meatballs onto prepared baking sheet and bake for 20-24 minutes or until they are no longer pink in the middle and the juices run clear
7. Enjoy these delicious meatballs with your favorite marinara sauce and pasta or in a toasted hoagie bun with melted provolone