Veggie-Loaded Meatballs

1 lb Lean or Extra-Lean Hamburger
1 1/2 lbs Lean Ground turkey
2 eggs
4 large carrots, finely shredded
1 large potato, finely shredded
1 large onion, very finely chopped
1 rounded cup bread crumbs
1/2 C Worcestershire Sauce
1/3 C ketchup or chili sauce
1 T. seasoning salt
1 t. black pepper
1 T. parsley flakes
1 T. minced garlic
1 t. red pepper flakes (optional)

400 degree oven, appr. 30 mins.

(Put on sterile rubber gloves if you don't like getting your hands yucky)
Mix all ingredients together in a large bowl, squishing between your fingers, until everything is well incorporated. Meat mixture will be quite moist, but should still hold together. Form 1-1/2 to 2" diameter balls by rolling in the palms of your hands. Place close together on foil-lined baking sheet. Bake at 400 degrees for approximately 30 minutes or until meat thermometer inserted into meatball in the center of the pan registers safe for fresh turkey (180 degrees.)

Label: To thaw or warm, place in foil packet in warm oven (300 - 350 degrees) while you fix the rest of your dinner. If you're in a hurry, place freezer bag in microwave on medium power, turning frequently, until heated through. Remember to unzip one edge of the bag so it won't explode. [NOTE: not good in crock pots for extended periods. They dissolve.]

These meatballs are great served alone, (put toothpicks into the center to make it fun for your little ones to eat), or with marinara sauce over pasta, or with stroganoff sauce (1 can Campbells cream of mushroom soup, 1/2 C milk, 1/2 C sour cream) over egg noodles or mashed potatoes.

Note: To lower fat content, use 4 egg whites instead of two whole eggs. Use oatmeal instead of bread crumbs. Increase the amount of ground turkey and decrease the amount of beef. Use low or no-fat sour cream.