“Sneaky Meatballs” are a great option for the family that resists eating a plate of veggies. These meatballs are not only full of flavor, but are chock-full of nutrients!
They are great served alone or with a marinara sauce.
And if you are feeling adventurous, try them in my Spiraled Rutabage Bolognese!
A few options with this recipe:
1. It yields 50 meatballs, so you may want to freeze half (after cooking) for a later meal.
2. You can make half of the batch into meatballs. With the remaining meat mixture, add in an egg and a 1/4 cup of almond flour and bake as a meatloaf or mini meatloaf muffins for grab-n-go meals.
3. Don’t limit yourself to my recipe. Get creative with any other leftover veggies in the fridge you’d like to “hide”.
Sneaky Meatballs for Picky Eaters
- 1 small zucchini (or half of a large one), large chopped
- 1 carrot, peeled and large chopped
- 1 cup diced tomatoes (seeds and all)
- 1-2 garlic cloves
- 1/2 seeded bell pepper, color of choice, large chopped
- 1 pound ground pork
- 1 pound ground beef
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon bacon grease or preferred cooking oil
- In a food processor, pulse zucchini, carrot, tomatoes, garlic, and bell pepper until smooth.
- In a large mixing bowl, combine veggie puree, pork, ground beef, salt, chili powder, and smoked paprika until well-blended.
- Preheat oven to 375 degrees F.
- Heat oil in a large cast-iron skillet over medium-high heat (or oven safe, heavy-bottomed skillet). Form mixture into ping pong sized balls. This should make about 50 meatballs. You will have to use two pans or do this in two batches.
- Cook on one side for about 1-2 minutes. Flip over and cook for an additional minute. Place skillet in the oven and bake for about 20 minutes until the internal temperature reaches 160 degrees F.