Try this Hidden Veg Meatballs recipe, or contribute your own.
- 1 egg
- pinch of salt and pepper
- 1 egg yolk
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 small onion finely chopped
- meatballs:
- sauce:
- 1 large onion finely chopped
- 1 tbsp chopped parsley
- 1 tbsp worcestershire sauce
- 1/2 tsp ground cumin
- 1 tbsp sugar
- 250 g lean pork mince (approx 9 oz)
- 500 g lean minced beef (17.5oz)
- 1 small grated courgette (zucchini)
- 4 mushrooms, finely chopped
- 4 tbsp freshly grated parmesan
- 1/4 sp of salt and pepper
- 3 cloves of garlic peeled and minced
- 1 red pepper finely chopped
- 2 x400g(14oz) tins of chopped tomatoes
- 1 heaped tbsp of tomato puree (check for gluten free if req
- 140 g (5oz) mozzarella roughly torn (i used reduced fat)
- 75 g (2.5oz) cheddar grated/shredded (i used reduced fat)
- also
- approx 75g(2.5oz) -dry weight - of spaghetti per p
- grated parmesan and a bit of parsley or basil to s
- Carbohydrate 0.253327500236706 g
- Cholesterol 9.47416666666667 mg
- Fat 0.722923125113778 g
- Fiber 0.0276520829114093 g
- Protein 0.449919374992667 g
- Saturated Fat 0.252651812514881 g
- Serving Size 1 1 -25 meatball (44g)
- Sodium 165.539875308953 mg
- Sugar 0.225675417325296 g
- Trans Fat 0.0322845833354729 g
- Calories 9 calories
Step-by-step
- Preheat the oven to 200C/400F.
- Mix all of the meatball ingredients in a bowl with your hands. Squash it all together but don’t overmix as this will make the meatballs tough.
- Shape the meatballs into little balls – the size of a golf ball – and place them on a baking tray.
- Put in the oven for about 20-25 mins. Keep an eye on them toward the end of the cooking time and turn the oven down a little if they start going too dark.
- They will seep a little in the oven due to the moisture in the courgette (but they’ll still taste great).
- Whilst the meatballs are cooking, make the sauce. Fry the onions in the olive oil on a low heat for about 5 mins.
- Add the garlic, and red pepper and cook for another couple of mins.
- Add the tomatoes, tomato puree, oregano, sugar and salt and pepper to the sauce and let it bubble until the meatballs are ready, then take the cooked meatballs out of the oven and add them to the tomato sauce (leave the oven on).
- Sprinkle the mozzarella and cheddar on top and place back in the oven for 15-20 mins until the cheese is melted and golden (you can put your spaghetti on to cook at this point).
- Drain the spaghetti and serve with the pan of meatballs (I usually serve 4 meatballs per adult and 2-3 for children) and garnish with some grated parmesan and parsley or basil.
Hidden Veg Meatballs: A Busy Mom's Delicious and Sneaky Dinner Solution
Life as a working mom is a whirlwind. Between early mornings, school runs, demanding meetings, and the never-ending cycle of laundry and dishes, finding time for anything beyond survival feels like a luxury. Dinner, in particular, often becomes a battleground – a frantic scramble to put something nutritious and palatable on the table before everyone collapses from exhaustion. That's where my Hidden Veg Meatballs come in – a delicious, satisfying meal that's secretly packed with veggies and surprisingly easy to make, even on the busiest of days.
The secret ingredient? Courgette (zucchini). Shhh…don't tell the kids! Finely grated, it blends seamlessly into the meat mixture, adding moisture and a subtle sweetness without sacrificing the satisfying texture of the meatballs. This isn't just about sneaking in vegetables, though; it's about creating a healthier, more flavourful meal. I've always believed that healthy eating doesn't have to be bland or boring, and these meatballs are proof of that. The combination of lean pork and beef mince, along with a fragrant blend of herbs and spices, creates a rich, savory flavour profile that everyone will love, regardless of their age or vegetable preferences.
The beauty of this recipe lies in its simplicity and versatility. The meatballs themselves require minimal effort – simply combine all the ingredients, roll them into balls, and bake until golden brown. While they are baking, the tomato sauce simmers happily on the stovetop, infusing with delicious aromas of garlic, oregano, and ripe tomatoes. Once the meatballs are cooked, they're tossed into the sauce, topped with melted mozzarella and cheddar, and returned to the oven for a final flourish. The result is a comforting, hearty meal that's perfect for a weeknight dinner or a casual weekend gathering.
I often find myself adapting this recipe to fit my family’s needs and preferences. Sometimes, I swap the pork for chicken or turkey mince for a lighter option. Other times, I add extra vegetables, like finely diced carrots or bell peppers, for an extra boost of nutrients. The possibilities are endless, and the best part is, you can customize it to fit your own taste and dietary needs. The kids love them, my husband raves about them, and I find immense satisfaction in knowing that I've managed to create a delicious and healthy meal without sacrificing precious time or energy.
Beyond the Meatballs: A Weeknight Ritual
This dish isn't just about the meatballs themselves; it's about the ease and efficiency with which it comes together. It's become a kind of weeknight ritual, a comforting routine that helps me navigate the chaos of motherhood. The simple act of rolling the meatballs with my kids, letting them choose their favorite herbs, or adding a special touch to the presentation is both a bonding experience and a stress reliever. This recipe is more than just a meal; it's a small act of self-care within the whirlwind of everyday life.
This meal is a testament to the power of simple, delicious food. It’s a reminder that healthy eating doesn’t have to be complicated or time-consuming. With a little planning and a dash of creativity, even the busiest of moms can create nourishing and flavorful meals that the whole family will enjoy. So, next time you're facing the daunting task of planning dinner, reach for this recipe. It's a guaranteed winner, a time-saver, and a secret weapon for sneaking in those extra veggies.
Tips and Variations:
- Make it ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 2 days. This is perfect for busy weeknights.
- Freezer-friendly: Cooked meatballs can be frozen for future use. Simply thaw overnight and reheat in the oven or microwave.
- Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Herb variations: Experiment with different herbs and spices, such as basil, thyme, or rosemary.
- Gluten-free option: Ensure your tomato puree is gluten-free if needed.
- Vegetarian/Vegan alternative: Substitute the meat with lentils or vegetables for a vegetarian or vegan version.
I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out.
