multi-veggie meatballs

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 10.0 g
  • Cholesterol: 63.2 mg
  • Sodium: 339.7 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.9 g

View full nutritional breakdown of multi-veggie meatballs calories by ingredient


Introduction

I make a batch every few months and throw them into soup, sauce or on a sandwich as needed.
I still need to calculate the REAL serving size - I'm guessing at the moment.
 I make a batch every few months and throw them into soup, sauce or on a sandwich as needed.
I still need to calculate the REAL serving size - I'm guessing at the moment.
Number of Servings: 18

Ingredients


    * Broccoli, cooked, 0.5 cup
    * Carrots, raw, 1 cup
    * Swiss Chard, 0.5 cup
    * Mushrooms, fresh, 2 cups
    * Garlic, 3 cloves
    * Onions, raw, 1 cup
    * Peppers, red 0.5 cup
    * Spinach, frozen, 0.5 cup, thawed
    * Snow Peas, fresh
    * Parsley, 2 tbsp
    * Basil, 2 tbsp
    * *Oregano, Fresh, 1 tsp
    * Pepper, black, 1 tsp (
    * Ground Pork, 8 oz
    * Ground turkey, lean, 8 oz
    * Ground beef, lean, 16 oz
    * Egg, fresh, 2 large
    * Salt, 2 tsp
    * Bread, whole wheat, 2 slices
    * Wheat germ, 0.5 cup

Directions

Process all veggies, herbs and spices in food processor.
Add meat, bread, wheat germ and eggs and mix well.
Shape into balls, bake at 400 F for about 20 minutes, till browned.
Drain and cool slightly.
Freeze immediately (don't let them dry out first!)

Also may be added: ANY veggie, beans, tofu or TVP (sub out some meat and add some liquid for the tvp), yams... I've even made these with leftover salad - they were awesome!

Number of Servings: 18

Recipe submitted by SparkPeople user GOEGIRL.