Hidden Veggie Meatballs

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Hidden Veggie Meatballs
  • Prep 10 min
  • Total 30 min
  • Servings 4
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Our 30-minute meatballs are packed with carrots and zucchinis. Serve over spaghetti with your favorite marinara sauce and watch your kids gobble them down.
By Deborah Harroun
Updated Nov 7, 2012


  • 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
Make With
Make With
Progresso Breadcrumbs


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If your kids are super picky, finely grate or chop the vegetables so they aren’t visible.
  • tip 3
    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.


Nutrition Facts are not available for this recipe
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