1 slice whole wheat bread, crust removed and cut into small dice

2 tbsp (30 ml) milk

1 large carrot, peeled and cut into pieces

1 small leek, white part only, cut into pieces

1 lb (450 g) ground beef

1 garlic clove, chopped 

1 egg, lightly beaten

With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with foil. Set aside.

In a large bowl, combine the bread and milk. Let soak for 5 minutes.

In a food processor, finely chop the carrot and leek. Add to the bowl of soaked bread. Season with salt and pepper. Add the remaining ingredients and combine with your hands.

With a small ice cream scoop and lightly oiled hands, shape about 4 dozen small meatballs using 1 tbsp of the meat mixture for each. Place on the prepared baking sheets, spacing them out evenly. 

Bake one sheet of meatballs for 5 minutes. Remove from the oven, turn the meatballs and continue baking for 5 minutes or until cooked through and golden brown. Repeat with the remaining sheet of meatballs.

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