The Best Meatballs Ever! (on my blog)

Ok so maybe these aren’t’ the best meatballs that have ever rolled through town.
BUT, I must say they ARE the best meatballs that have ever graced this website. ๐Ÿ˜‰

So what makes these meatballs so great? 

1. They’re PACKED with fresh veggies. (They’re grated into the mixture so your tasters will be none-the-wiser). 
2. They’re breadcrumb FREE! Yup, no bread in sight!
3. They’re juicy, and delicious- the perfect addition to your tried and true pasta sauce! 


The Best Meatballs Ever
Yields 20
A veggie-packed, breadfree addition to your weekly recipe roundup!
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 1lb ground beef (I used 80/20)
  2. 1/2 lb ground pork
  3. 1 egg, whisked
  4. 2 cups cooked and cooled brown rice
  5. 1 large carrot
  6. 1 large zucchini
  7. 1/2 sweet onion
  8. 1 clove of garlic
  9. 2 tbsp. each fresh chopped parsley, basil and oregano
  10. 2 tsp. sea salt
  11. 1 tsp. cracked red pepper flakes
  12. 1/4 cup freshly grated Parmesan cheese
  1. Using a cheese or vegetable grater, grate the carrot, celery, onion, garlic clove and zucchini into a large mixing bowl.
  2. Add both meats, seasonings, herbs, cheese, whisked egg and brown rice to the bowl.
  3. Using your hands, mix just until ingredients are all combined (over mixing=tough balls!) ๐Ÿ˜‰
  4. Chill the meatball mixture for 15-20 minutes, then roll into golf-ball sized balls with your hands or a melon scoop.
  5. You can choose to fry or bake your meatballs before placing them in your favorite sauce to simmer-I like to fry mine over medium heat in a bit of olive oil to create a crispy outer sear that holds up well in the sauce.
  6. If you choose to bake them, pre-heat your oven to 400 degrees, then place your meatballs in a shallow pan (a mini muffin tin works well too!) and bake for 20 minutes, or until golden brown.
  1. I like to serve these guys with a hearty, homemade marinara sauce atop some steamy, fresh spaghetti squash โ€œnoodles!โ€.

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