Freezer Meal Recipes / Dinner / Veggie Loaded Meatballs

Veggie Loaded Meatballs

Adding shredded carrots and zucchini to homemade meatballs amplifies their nutritional value and imparts additional flavor.
6 Servings Meet The Cook Tricia's Whole30 Journey Print
Veggie Loaded Meatballs

Ingredients

  • 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 ⅔ cups Water

Freezer Containers

Supplies

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

Directions

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

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

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

Serving Day Directions

These directions help you cook or reheat this meal after it's been frozen.

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

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