"Eat Your Veggies" Meatballs
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of "Eat Your Veggies" Meatballs calories by ingredient
Introduction
Sometimes it's hard to make sure I get enough veggies in my day. Plus, with kids, it's near impossible to get them to eat any! This recipe incorporates a bunch of great veggies, is egg & gluten free, and completely delicious. Sometimes it's hard to make sure I get enough veggies in my day. Plus, with kids, it's near impossible to get them to eat any! This recipe incorporates a bunch of great veggies, is egg & gluten free, and completely delicious.Number of Servings: 6
Ingredients
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1 14.5 can diced tomatoes, no salt
6 baby carrots, diced
1/2 large red onion, diced
3 cloves garlic, crushed and chopped
1/4 cup frozen chopped kale (or handful fresh kale minus the stems)
1 medium yellow bell pepper, diced
1.5lb ground chuck (or substitute with your choice of ground meat or veggie crumbles)
1 Tbl olive oil
1 tsp dried parsley
1 tsp dried basil
1 tsp dried thyme
dash cayenne pepper
salt & pepper to taste
Tips
These are softer than a normal meatball due to the lack of egg and breadcrumbs (which are left out for allergen reasons) yet are still just as yummy. I also love serving them over spaghetti squash instead of pasta for an even healthier low carb/gluten free option.
Directions
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
