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Hidden Veggie Meatballs

These meatballs are a sneaky way to get your veggies in, with finely shredded zucchini and carrot mixed right in with the ground meat. They're moist, tender, and bursting with flavor, and are perfect served over a bed of spaghetti with some extra sauce on top.

Tasty Team
97% would make again
Hidden Veggie Meatballs


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), plus more for serving
  • ¼ cup minced yellow onion (40 g)
  • ¼ cup minced fresh parsley (10 g)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 1 cup bread crumbs (115 g)
  • marinara sauce, as needed
  • 16 oz spaghetti (455 g), cooked

Nutrition Info

  • Calories 762
  • Fat 29g
  • Carbs 70g
  • Fiber 18g
  • Sugar 4g
  • Protein 49g

Estimated values based on one serving size.


  1. Place the shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
  2. Add the carrot and zucchini to a large bowl, along with the ground beef, ground pork, Parmesan, onion, parsley, salt, pepper, garlic powder, eggs, and bread crumbs. Mix until just combined.
  3. Scoop about ¼ cup of the meat mixture at a time and roll into balls.
  4. Pan-fry the meatballs in a large nonstick 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. Alternatively, 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!
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Hidden Veggie Meatballs