Veggie Loaded Meatballs

Veggie Loaded Meatballs are savory meatballs packed with finely chopped vegetables for added flavor and nutrition. Delightful and healthy!

Allowed for Ideal Protein phases 1 to 3.

Serving size

Ingredients

1 lb. Ground Beef
1 cup Shredded Zucchini or Summer Squash
1 cup Chopped Spinach
2 tbsp. Fresh Herbs, Finely Chopped (Basil, Cilantro, or Parsley)
1 Clove Garlic, Minced
1 Egg, Whipped
2 tsp. Onion Salt

Preparation

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Shred the zucchini or summer squash using a grater and chop the spinach finely.

Step 3

Place them in a clean kitchen towel or paper towel and squeeze out any excess moisture. Removing moisture will prevent the meatballs from becoming too wet.

Step 4

In a large mixing bowl combine ground beef, shredded zucchini, chopped spinach, fresh herbs, minced garlic, whipped egg, and onion salt.

Step 5

Mix all the ingredients together thoroughly. You can use your hands or a wooden spoon to ensure an even distribution of vegetables and seasoning in the meat mixture.

Step 6

Take small portions of the mixture and roll them into meatballs, about 1 to 1.5 inches in diameter. You can adjust the size according to your preference.

Step 7

Place the formed meatballs on a baking sheet lined with parchment paper. Make sure there’s some space between each meatball to allow for even cooking.

Step 8

Put the baking sheet in the preheated oven and bake for approximately 20-25 minutes or until the meatballs are cooked through and browned on the outside.

Step 9

Once done, remove the meatballs from the oven. Let them cool for a minute or two, and then serve them hot.

Step 10

Enjoy!

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