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.
Jennifer @ onceamonthmeals.com
- 0.33 cup Italian seasoned bread crumbs
- 0.33 cup skim milk
- 1 pound extra lean ground beef
- 1 teaspoon Cajun seasoning, like Tony Chachere’s
- 0.75 cup carrot, shredded
- 0.66 cup zucchini, shredded
- 26 ounces spaghetti sauce
- 1.5 cups water
- wax paper
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).
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.
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