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!
