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Hidden Veggie Meatballs

by Claire Nolan featured in 4 Easy Veggie-Packed Dinners

Ingredients

for 7 servings

  • 1 large carrot, shredded
  • 1 zucchini, shredded
  • 1 lb
    ground beef (455 g)
  • 1 lb
    ground pork (455 g)
  • ¼ cup
    grated parmesan cheese (30 g)
  • ¼ cup
    onion, minced (40 g)
  • ¼ cup
    fresh parsley, minced (10 g)
  • 2 teaspoons
    salt
  • 1 teaspoon
    pepper
  • 1 teaspoon
    garlic powder
  • 2 eggs
  • 1 cup
    bread crumbs (115 g)
  • marinara sauce, as needed
  • 16 oz
    spaghetti, cooked (455 g)
  • parmesan cheese, for garnish

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Preparation

  1. Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
  2. Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
  3. Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
  4. Either pan-fry the meatballs over medium-high heat until all sides are golden brown, about 10 minutes, and pour marinara sauce into the pan. Simmer for 10-15 minutes. Or you can bake them on a piece of parchment paper at 250˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce on the side.
  5. Serve with cooked spaghetti and parmesan cheese.
  6. Enjoy!
 

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