Carrotmeatballs Recipes

CARROT MEATBALLS

Carrot Meatballs image

This is a variation from an OLD Betty Crocker cookbook. My son asks for these regularly!! They're a great way to get kids to eat veggies, they're fairly low calorie, and scrumptious, to boot! We usually eat them with rice and salad. I also tend to make a double recipe because they're great as leftovers, too. (if you get tired of making meatballs, save the meat and make more the next day, OR make an egg stirfry with spinach! That's tasty too, I've found!) Also, please keep in mind that the Prep-time listed is for using a Salad Shooter or similar for grating the carrots. If you don't have something like that, doing the grating by hand should add another 15 minutes or so, depending on you!

Provided by hazilsara_74

Categories Meatballs

Time 35m

Yield 20-30 meatballs

Number Of Ingredients 8

Ingredients

1 lb hamburger, ground lamb, turkey or chicken, or any combination there-of
1 1/2 cups grated carrots (peeling is optional)
1 medium onion, minced or grated
1 egg
1 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon basil (I prefer fresh buds from my live-plant!)
1/8 teaspoon pepper

Steps:

Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).

Nutrition Facts : Calories 52.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 25.8, Sodium 140.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.1

HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY

Hidden Veggie Meatballs Recipe by Tasty image

Here's what you need: large carrot, zucchini, ground beef, ground pork, grated parmesan cheese, onion, fresh parsley, salt, pepper, garlic powder, eggs, bread crumbs, marinara sauce, spaghetti, parmesan cheese

Provided by Claire Nolan

Categories Sides

Yield 7 servings

Number Of Ingredients 15

Ingredients

1 large carrot, shredded
1 zucchini, shredded
1 lb ground beef
1 lb ground pork
¼ cup grated parmesan cheese
¼ cup onion, minced
¼ cup fresh parsley, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 eggs
1 cup bread crumbs
marinara sauce, as needed
16 oz spaghetti, cooked
parmesan cheese, for garnish

Steps:

Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
Serve the meatballs with cooked spaghetti and Parmesan cheese.
Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 70 grams, Fat 29 grams, Fiber 4 grams, Protein 50 grams, Sugar 4 grams

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