Description
These veggie-packed meatballs are a healthy, flavorful twist on a classic, combining juicy ground meat with finely chopped vegetables for tender, nutritious bites. Perfect for family dinners, meal prep, or serving with pasta or sandwiches.
Ingredients
- Ground beef or a mix of beef and turkey
- Zucchini, finely grated
- Carrot, finely grated
- Onion, finely chopped
- Garlic, minced
- Breadcrumbs
- Egg
- Milk
- Parmesan cheese, grated
- Fresh parsley, chopped
- Italian seasoning
- Salt
- Black pepper
- Olive oil
Optional:
- Marinara sauce for serving
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Grate zucchini and carrot, then squeeze out excess moisture using a clean cloth or paper towel.
- In a large bowl, combine ground meat, vegetables, onion, garlic, breadcrumbs, egg, milk, parmesan, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Shape mixture into evenly sized meatballs and place on the prepared baking sheet.
- Lightly drizzle or brush with olive oil.
- Bake for 18–22 minutes until golden and cooked through.
- Optional: Toss cooked meatballs in warmed marinara sauce before serving.
Notes
Avoid overmixing to keep meatballs tender.Squeezing moisture from vegetables prevents soggy meatballs.Can be pan-fried for a crispier exterior.
