Hidden Veggie Meatballs

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Blogger Deborah Harroun of Taste and Tell makes a kid-friendly, hidden-veggie dinner. Learn to make this recipe with our how-to article.

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PREP TIME 10 Min
TOTAL TIME 30 Min
SERVINGS 4

1: lb ground beef

1/2: cup Progresso® plain bread crumbs

1/2: cup grated carrot

1/2: cup grated zucchini

1: egg

: Salt and pepper

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1 Heat oven to 400°F. In large bowl, mix all ingredients. Shape mixture into 1-inch balls. Place in ungreased 15x10x1-inch pan.
2 Bake about 20 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.
3 Serve meatballs over spaghetti with marinara sauce, sprinkled with chopped fresh basil, if desired.

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Expert Tips

These meatballs are also good served with dipping sauces instead of with spaghetti. Try barbecue or sweet-and-sour sauce, or heated marinara sauce or your favorite tomato pasta sauce.

If your kids are super picky, finely grate or chop the vegetables so they aren’t visible.

Baked meatballs can be frozen. Place cooled meatballs in a single layer on a cookie sheet and place in the freezer. Once they’re frozen, transfer meatballs to a resealable food-storage freezer plastic bag and store in the freezer.

Got questions? Our experts have the answers. Ask Betty now.