Meatballs with secret veggies

Am I the only one who hides veggies in anything I can? Yes? I figured. These meatballs are some of the easiest things to make ahead for meal prep, or even freeze for heating up as a last second meal. They combine a hefty dose of vegetables, but don’t taste like it at all. WIN!



  • 1/2 lb ground pork (or ground meat of choice, turkey is also great!)
  • 2 large handfuls spinach, chopped finely
  • zucchini, finely diced
  • 2 carrots, finely diced
  • 1 cup croutons, crushed after measuring
  • 1 egg
  • 2tbsp Italian seasoning
  • 2tsp garlic powder
  • 2tsp onion powder
  • salt and pepper


This recipe really couldn’t be easier. Simply combine all ingredients into a large bowl and mix by hand until all ingredients are combined. Don’t over mix, but be sure there are no pockets of one ingredient all stuck together. The important part is to make sure veggies are cut into very small bits so they cook evenly with the meat and won’t be a crunchy giveaway that there is health food involved.


I love to use croutons crushed up because they are always in my pantry and I think they add a little extra flavor as opposed to bread crumbs or panco. Sub any bread crumb you prefer or have on hand but start with 1/2 cup and increase as needed.


Once all ingredients are combined, roll them into golf ball sized meatballs. Place on a baking sheet that is spritzed with non stick spray. Bake in a 450 degree oven for 30 minutes or until cooked through. A full recipe will yield about 30 meatballs.DSC_0027.jpg

I usually make half a batch and put the rest of the veggies and meat into a skillet to sauté until completely cooked. Then, I top it with my favorite jarred pasta sauce and serve over pasta. That makes TWO meals with one ingredient list. YES! Double bonus: the pasta variation freezes really well too! DSC_0026.jpg

To re-heat thaw in refrigerator overnight and pop in a 350 degree oven for 15 minutes or until warmed. They are already cooked through so just enough to heat them up shouldn’t dry out the meatballs. You can also sauté them in a bit of olive oil on a stovetop to warm them up.

The key with these bad boys is to serve them to picky eaters covered in sauce so you can’t see the flecks of green and orange. Trust me, it works at my house EVERY TIME!

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