Place ground meat in a medium sized bowl and set aside.
Add carrots, bell pepper, garlic, onion and spinach to a food processor and pulse until very finely chopped.
Dump veggie mixture on top of the meat then add in pear puree, egg, cottage cheese, infant oatmeal, fresh basil and cracked black pepper.
Using clean hands, mix the meat mixture until well combined. NOTE: The mixture will be very sticky.
Roll into 32 meatballs, place on a baking sheet lined with a Silpat or spritzed with olive oil, and bake for 20 minutes, turning halfway through. Let cool completely.
Once cooled, place the entire baking sheet in the freezer until meatballs are frozen, about 2 hours.
For the Basil Spinach Pesto:
Combine all ingredients except water to a food processor and blend until smooth. If sauce is too thick, add in water one tablespoon at a time until desired consistency is reached.
Spoon 1 tablespoon of the pesto into 16 slots of an ice cube tray and freeze until solid (about 2-4 hours).
For the Garden Vegetable Rotini:
Cook according to package directions and drain.
Coat the cooked pasta with the olive oil and lay in a single layer on two baking sheets.
Freeze until solid (about 2 hours)
To Assemble the meal packets:
Divide the frozen pasta into 16 sandwich sized freezer bags.
Add two frozen meatballs and 1 pesto cube to each package.
Roll up each bag and store them in one large gallon sized freezer bag.
When ready to eat, grab one meal package out of the freezer and microwave for 45 seconds.
Stir together, add whatever seasonings you wish, cut into appropriate sized pieces and serve.