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Veggie-Loaded Meatballs

Just about any time I ask my husband how he likes what I’ve cooked for dinner, I get the same reply: “Why? What did you put in here?” OK, so I may have a habit of stealthily slipping some veggies in wherever possible to boost the nutrients. But really, you’d be crazy not to! Recipes with ground meat, whether the meat is formed or just browned, are a perfect match for shredded vegetables. You really can’t even tell they’re there. Shredded carrots and zucchini, when added to these veggie-loaded meatballs, also keep them from drying out.

Veggie-Loaded Meatballs


Jennifer @ onceamonthmeals.com



In a large bowl, mix breadcrumbs in milk. Add meat, seasoning, and vegetables. Form into small meatballs using a melon baller (about 1-inch in diameter).

Freezing Directions:

Place meatballs on baking sheets lined with wax paper. Flash freeze. When meatballs are solid, divide according to number of meals desired and place in gallon-sized freezer bags. Divide sauce and water among the same number of bags. TO SERVE: Thaw sauce. Pour into a slow cooker. Add frozen meatballs and cook on LOW for 6 hours.

Nutritional Information:

Calories 230, Total Fat 6.6g, Saturated Fat 2.3g, Total Carbs 15.6g, Protein 22.9g, Fiber 3.3g, WW Plus Points: 5

Servings: 6 (approximately 4 meatballs per serving)

**conversion chart image provided by Erik Spiekermann

5 Responses to “Veggie-Loaded Meatballs”

  1. angel says:

    Any suggestions for oven or stove top cooking? It’s too late in the day for the slow cooker.

    • lisa says:

      Angel – you can bake them in the oven. I placed the meatballs on a baking sheet lined with parchment paper. I did approximately 15 minutes at 375F and they turned out great. (I warmed the sauce up separately and then poured over before serving)

  2. Kari Hartley says:

    I’m assuming the recipe needs fresh ground beef vs. frozen? How would that taste to thaw out the meat, make the meatballs then refreeze?

    Unfortunately I have a freezer full of ground beef. . . ugh


    • kim says:

      Kari, you can thaw your meat, cook the meatballs (follow cooking instructions), and then freeze them. You just don’t want to thaw and refreeze meat with out cooking it.

  3. Denise Debusk says:

    I have to say that my husband loved these. I have cooked 2 batches of them. For the first batch, I put them over spaghetti; the second batch I made into meatball subs. Now he is trying to make a batch himself while I am away on a trip. One tip I gave him was to not add the water because the first batch came out too watery. I omitted the water the second time and it came out perfect. It may have to do with having higher fat meat (80% fat).

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