Vegetable Sneak-In Meatballs

Deliciously moist and flavorful meatballs that cleverly incorporate vegetables, perfect for a nutritious family meal without anyone noticing the hidden veggies.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 lb ground beef

1/2 cup finely chopped carrots

1/2 cup finely chopped zucchini

1/2 cup finely chopped spinach

1/4 cup finely chopped onions

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 tsp dried oregano

1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the ground beef, chopped carrots, zucchini, spinach, and onions.

3. Add the breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and oregano to the meat mixture. Mix until well combined.

4. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.

5. Drizzle olive oil over the meatballs to keep them moist and add flavor.

6. Bake in the preheated oven for 18-20 minutes, or until cooked through and golden brown.

7. Remove from oven and let cool slightly before serving. Serve warm with your favorite sauce or pasta.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat meatballs in the oven at 350°F for about 10 minutes until warmed through or microwave for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.