Sneaky Pete meatballs

I call these Sneaky Petes because I sneak some vegetables in that I otherwise would never eat cooked, due to texture, lol.

2 pounds ground meat (for Pietros (or Italian meatballs) I use a pound of Italian sausage (casings removed) and a pound of ground pork or chicken (or you could just use 2 pounds of Italian sausage)

2 medium carrots

1 large onion

2 large garlic cloves

1 package frozen spinach, thawed and drained well

1 Tbsp parsley flakes

1/2 c. grated parmesan cheese

1 egg

1/2-2/3 c. milk

1/2 c. breadcrumbs (I use plain, so I also add 1/2 t. oregano and 1/2 t. basil, but you could just use Italian breadcrumbs)

1 t. salt

1/2 t. pepper

In a large mixing bowl, combine breadcrumbs, parmesan cheese, parsley flakes, egg, and milk.  Grate in carrots, onion, and garlic.  Mix and add in spinach.  Combine with meat, using hands, and refrigerate for 20 minutes to 1 hour.

Form meatballs using about 2 Tbsp. of mixture.  Fry lightly in a skillet over medium heat to brown sides and remove to foil- or parchment paper-lined baking sheet.  Finish baking in 350 degree oven, about 20-30 minutes.

Great in Italian wedding soup, spaghetti and meatballs, or any other place you would use meatballs.  You can also just bake these off in the oven (turn halfway through).  Can be frozen after baking and used as you would pre-packaged meatballs