The Modern Nonna

0 Preheat the oven to 400F (200C). Line a baking sheet with parchment paper and set aside. 
1 Next, peel the potato and grate it. I like to use a rotary grater for ease and I don't drain the starch from the potato. Now, do the same for the carrots. 
2 Add the onion and garlic to the food processor and process until fine. I like to scrape down the sides a few times in between and process until it looks like a paste. Remove the paste into a bowl and add in the bell pepper. 
3 Finely chop the bell pepper (or do this step by hand). I like all the veggies grated or chopped into tiny pieces. 
4 When the veggies are all prepped, add the ground meat to a bowl. Feel free to use any ground meat of choice as any combination will work for this recipe. 
5 To the meat, add the potato, carrots, onion, garlic, bell pepper, egg, grated parmigiana cheese, salt and dry oregano.
6 With clean hands, mix really well. Once mixed, take an ice cream scooper and form into equal size balls. Tip: I like to add a touch of oil or water to my hands so that the meat doesn't stick to my hands. 
7 Note: before shaping into meatballs, you can cover the meat mixture with plastic wrap and let it sit in the fridge so the ingredients can get to know each other. You can let it sit for an hour to overnight before shaping. For this recipe, I make them right away :). 
8 Once the meatballs are shaped, add them onto a baking sheet lined with parchment paper. 
9 We like to bake them at 400F for 15-18 minutes and then turn the oven on BROIL for a few minutes (top burner only) and keep an eye on them until they are lightly golden on top. 
10 We enjoy these meatballs with a side of cauliflower mash, mashed potatoes, red cabbage slaw or my regular healthy coleslaw recipe.