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Mighty Meatball Recipe

I love meatballs.  I really do.  Meatball subs are one of my favorite things and I’ve been craving them lately.  But let’s be honest, meatballs are not exactly light and for someone trying to lose a little weight like me they are not usually on the menu.  So I thought I’d do a little tweaking to my stand-by meatball recipe and see if I could lighten them up a bit and sneak a little extra veggies in there.

meatball sandwich with meatball recipe text

Now I know that some people are opposed to parents “sneaking” veggies into their kids food but that’s not really what I’m doing here.  My son watched me make these and is fully aware that they have delicious vegetables in them.  I love to try to make meals not only light but also full of good nutrition for my family so I do seek to figure out new ways to add more vegetables to any meal.

Here’s how I made my veggie infused meatballs:


  • 1 cup of carrots
  • 1/2 cup zucchini and squash
  • 1/2 cup of broccoli
  • 1 egg
  • 2 cloves of garlic (pressed)
  • 1/2 cup of dried breadcrumbs
  • 1 lb. of ground beef
  • 1/4 cup of diced onion

1. Steam the carrots, zucchini, squash, and broccoli.  Then puree them in the blender.

vegetables in the steamer

the steamer full of vegetables

the steamed vegetables in the blender

2. Combine the egg, garlic, breadcrumbs, beef, onion, and veggie puree in a bowl.

the meatball ingredients in a mixing bowl

mixing the ingredients

3. Form your 24 meatballs.  To make sure mine are equal I flatten my meat mixture into a 9X13 pan.  Then I cut it into 24 equal portions, roll each portion into a ball shape and place onto a baking sheet.

spreading the meatballs in a 9X13

slicing the meatballs into equal parts

4. Bake at 350 degrees for 15-20 minutes or until they are done.

the meatballs after rolling and baking

5. Let the grease drain a little on a paper towel lined plate.

the meatballs draining

I used the meatballs to make little meatball sliders that my family enjoyed.  I love meatballs for this time of year because they are extremely versatile.  You can make sliders like I did, spaghetti and meatballs, Swedish meatballs, meatballs as an appetizer, little meatballs for Italian Wedding Soup, etc.  I love that I can make up a batch and use them for more than one meal.

hands holding a mini meatball sandwich made with the meatball recipe

Anyone else love meatball subs as much as I do?  Do you have any favorite recipes that you sneak some extra veggies into?

Linking up with I Should Be Mopping the Floor and A Pinch of Joy.


Monday 3rd of November 2014

Oh yum these look SO good!


Monday 3rd of November 2014

They are good! You should totally give them a try.

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Mary Martha Mama