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96% would make again

Hidden Veggie Meatballs

by Claire Nolanfeatured 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 (40 g), minced
  • ¼ cup fresh parsley (10 g), minced
  • 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 (455 g), cooked
  • parmesan cheese, for garnish

Nutrition Info

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    Calories 754
    Fat 29g
    Carbs 68g
    Fiber 3g
    Sugar 3g
    Protein 49g

Estimated values based on one serving size.

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. Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
  5. Serve the meatballs with cooked spaghetti and Parmesan cheese.
  6. Enjoy!