Veggie Loaded Meatballs

Let's Cook

Ingredients

6 servings
  • ⅓ cups Italian Breadcrumbs
  • 5 tablespoons Skim Milk
  • 1 pound Ground Beef
  • 1 teaspoon Cajun Seasoning
  • ¾ cups grate Carrot
  • ⅔ cups grate Zucchini
  • 26 fluid ounces Pasta Sauce
  • 1 ⅝ cups Water

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags

Directions

In a large bowl, mix breadcrumbs in milk. Add ground beef, cajun seasoning, carrots, and zucchini. Form into small meatballs using a melon baller (about 1-inch in diameter). Pour sauce and water into a slow cooker. Add meatballs and cook on low for 6 hours.

Freezing Directions

In a large bowl, mix breadcrumbs in milk. Add ground beef, cajun seasoning, carrots, and zucchini. Form into small meatballs using a melon baller (about 1-inch in diameter). Flash freeze. Divide sauce and water into indicated number of quart freezer bags. Divide frozen meatballs into indicated number of gallon bags. Place one sauce bag in each meatball bag, then label and freeze.

Serving Day Directions

Pour thawed sauce into slow cooker. Add frozen meatballs and cook on LOW for 6 hours.

Nutritional Information

  • Nutritional Info: Serving Size: 2 meatballs Calories 230
  • Total Fat 6.6g
  • Saturated Fat 2.3g
  • Total Carbs 15.6g
  • Protein 22.9g
  • Fiber 3.3g
  • WW Plus Points: 5

About This Recipe

Adding shredded carrots and zucchini to homemade meatballs amplifies their nutritional value and imparts additional flavor.

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.

Published:

OAMM Cook Tricia

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