These hidden veggie meatballs are a fantastic way to sneak in some extra nutrition for kids who may be hesitant to eat their vegetables. The grated zucchini, carrot, and chopped spinach add moisture, flavour, and a boost of vitamins to the meatballs, making them both tasty and nutritious.
- 450g of ground meat (beef, turkey, or chicken)
- 1/2 cup grated zucchini (squeeze some liquid out to help prevent the meatball to become too soggy)
- 1/2 cup grated carrot
- 1/2 cup finely chopped spinach
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil (such as olive or avocado oil) for frying
- In a large mixing bowl, combine the ground meat, grated zucchini, grated carrot, chopped spinach, breadcrumbs, Parmesan cheese, onion, garlic, egg, dried oregano, dried basil, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
- Preheat a large pan over medium heat and add enough cooking oil to coat the bottom.
- While the skillet is heating, shape the meat mixture into small meatballs, You can use a tablespoon or cookie scoop to help with portioning.
- Place the meatballs in the preheated pan, Cook the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Once cooked, remove the meatballs from the pan and transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the meatballs as they are or with your favorite sauce (marinara, barbecue, or sweet and sour) alongside pasta, rice, or as a filling for sandwiches.
Bonus: you can also freeze the cooked meatballs for later use. Simply cool them completely, place them in a freezer-safe container or bag, and store them in the freezer. They can be reheated in the oven or microwave when needed.