Vegetable-Infused Meatballs

So, I was originally hoping this recipe would be one I could share as a toddler-approved meal, but mine wouldn’t even attempt it the day I made these, so no such luck.  Typical toddler. Oh well, still a great way to add more veggies to your meal!



  • 1 T. olive oil
  • 2 clove of garlic, sliced
  • 1/2 cup carrots, sliced
  • 1/2 cup chopped zucchini
  • 1 small tomato, cut into bite size pieces
  • 1.5 lbs ground beef
  • 1/4 cup Parmesan cheese
  • 1 cup Italian breadcrumbs
  • 1 egg
  • 1 tsp onion powder
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper to taste
  • optional:  a few splashes of Merlot (do not recommend if trying to convince your toddler to eat this)

Pour oil to pan on medium heat.  Add garlic and carrots, and saute until carrots soften and start to brown.


Using a food processor or blender, combine carrots, zucchini, and tomato to create a thick-ish mixture.

In a large bowl, break up ground beef.  Add in egg, breadcrumbs, veggie mixture, Parmesan cheese, spices, and Merlot, if using (I used it for the last third of the meatballs).  Combine until thoroughly mixed.

Roll meat mixture into approximately 1.5 inch balls, and place onto a prepared baking sheet (I sprayed mine with canola oil).  Bake for 20 min or until brown all the way through.

raw meatballsfinished meatballs

I loved the taste of the Merlot meatballs with spaghetti sauce.  The ones without the Merlot I used to make meatball subs…which were so good I forgot to take a picture before I ate it. 😀



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s