These hidden veggie meatballs are super easy and they make for a great freezer stash protein option for nights when I can not muster up the energy cook something new from scratch. Serve them with rice & veg, pasta and tomato sauce, or on top of a sweet potato, broccoli mash.
Toddler approved beef and veggie meatballs
Sarah CHidden Veg Meatballs
Rated 5.0 stars by 1 users
Category
Toddler Food
Author
Sarah
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
This is a fab freezer stash protein option for nights when I can not muster up the energy cook something new from scratch. Serve them with rice & veg, pasta and tomato sauce, or on top of a sweet potato, broccoli mash.
Ingredients
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1lb Ground Beef
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2 Medium Carrots finely grated
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1 Medium Zucchini finely grated
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¼ cup Yellow Onion finely minced
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2 tsp Kosher Salt
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2 tsp Dried Parsley
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½ tsp Pepper
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1 tsp Garlic Powder
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2 Eggs
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1 cup Bread Crumbs
Directions
Place the grated carrot and zucchini on a clean towel or paper towel and wring out as much liquid as possible.
Add the carrot, zucchini, ground beef, onion, parsley, salt, pepper, garlic powder, eggs, and bread crumbs mix until combined.
Line a large baking tray with parchment paper & Preheat your oven to 350F (180C)
Roll your meat and veg mixture into golfball sized balls and place on your pre-lined baking tray
Bake for 30 - 35 mins. You can use an instant read thermometer to confirm meatballs are fully cooked. (above 160F internal temperature)
Remove from the oven and let meatballs cool for a few minutes before serving.