Veggie Loaded Meatballs - Dump and Go Dinner
6
Servings
8
Ingredients
0
Comments
Adding shredded carrots and zucchini to homemade meatballs amplifies their nutritional value and imparts additional flavor.
6
Servings
8
Ingredients
0
Comments
Ingredients
- ⅓ cups Bread Crumbs, Italian
- 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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix breadcrumbs in milk.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.