"Eat Your Veggies" Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 14.5 can diced tomatoes, no salt6 baby carrots, diced1/2 large red onion, diced3 cloves garlic, crushed and chopped1/4 cup frozen chopped kale (or handful fresh kale minus the stems)1 medium yellow bell pepper, diced1.5lb ground chuck (or substitute with your choice of ground meat or veggie crumbles)1 Tbl olive oil1 tsp dried parsley1 tsp dried basil1 tsp dried thymedash cayenne peppersalt & pepper to taste
Dice all veggies in a food processor.
Combine the veggies with oil and seasonings in a pot over medium heat. Cover and cook down for about 20 minutes, or until all the veggies are soft.
Put the veggies back into the food processor and blend until you end up with a really thick sauce.
Transfer to a large bowl and let cool.
Preheat the oven to 400*.
Once the veggies have cooled, add the ground beef and mix well (the mixture will be wet, but that's ok).
Form 2" meatballs in your hand and place into a large glass baking pan.
Cook uncovered until the meatballs are browned and cooked thoroughly (30-40 minutes).
Serve with your favorite sauce.
Serving Size:�makes 24 2 inch pieces
Combine the veggies with oil and seasonings in a pot over medium heat. Cover and cook down for about 20 minutes, or until all the veggies are soft.
Put the veggies back into the food processor and blend until you end up with a really thick sauce.
Transfer to a large bowl and let cool.
Preheat the oven to 400*.
Once the veggies have cooled, add the ground beef and mix well (the mixture will be wet, but that's ok).
Form 2" meatballs in your hand and place into a large glass baking pan.
Cook uncovered until the meatballs are browned and cooked thoroughly (30-40 minutes).
Serve with your favorite sauce.
Serving Size:�makes 24 2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 323.1
- Total Fat: 23.4 g
- Cholesterol: 70.0 mg
- Sodium: 217.8 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.2 g
- Protein: 21.4 g