Vegetable Sneak-In Meatballs are perfect for adding a healthy twist to a family favorite. Packed with hidden veggies, these meatballs are a clever way to boost nutrition without sacrificing comfort or flavor.
Ground beef is the base of our meatballs, providing protein and that classic meaty texture. By adding carrots, zucchini, and spinach, we sneak in extra nutrients while maintaining the meatballs' juiciness. Onions add a subtle sweetness and depth of flavor that complements the vegetables. Breadcrumbs act as a binder, ensuring our meatballs hold together nicely, while Parmesan cheese lends a savory, umami punch. The egg further binds the mixture, helping the meatballs maintain their shape as they bake. Garlic, salt, pepper, and oregano round out the flavor profile, while a drizzle of olive oil keeps everything moist and flavorful.
These meatballs are incredibly versatile. Serve them over spaghetti with marinara sauce for a classic meal, or pair them with a simple garlic butter pasta. They also work great as an appetizer; just add a toothpick and a side of tangy dipping sauce like tzatziki or marinara.
First, let's preheat the oven to 400°F and get a baking sheet ready by lining it with parchment paper. This setup prevents the meatballs from sticking and makes cleanup a breeze. In a large mixing bowl, combine the ground beef with finely chopped carrots, zucchini, spinach, and onions. Use your hands or a sturdy spoon to mix everything until it's evenly distributed.
Next, it's time to add the dry ingredients. Toss in the breadcrumbs and Parmesan cheese, which help bind and flavor the meatballs. Crack in the egg and add the minced garlic, salt, pepper, and oregano. Mix these in thoroughly until everything is well combined. You want a uniform mixture so that each meatball has a bit of everything.
Now, let's form the meatballs. Scoop up portions of the mixture and roll them into 1-inch balls. Place them on the prepared baking sheet, leaving a little space between each one so they cook evenly. Drizzle a bit of olive oil over the top of the meatballs. This will help them brown and stay moist while baking.
Pop the tray into the preheated oven and bake for 18-20 minutes. You’re looking for them to be cooked through and golden brown on the outside. Once done, remove them from the oven and let them cool slightly. This cooling time allows the flavors to settle and makes them easier to handle when serving.
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