Best 5 Veggie Sneak In Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Veggie Sneak-In Meatballs: A Symphony of Flavors and Healthy Indulgence**

Embark on a culinary adventure with our veggie-packed meatballs, a delectable dish that seamlessly blends the goodness of vegetables with the savory satisfaction of meatballs. These meatballs are not just a healthier alternative to traditional ones; they are a burst of flavors and textures that will tantalize your taste buds. With three enticing variations – Classic Veggie Meatballs, Spinach and Feta Meatballs, and Spicy Black Bean Meatballs – this recipe roundup caters to diverse preferences and dietary needs. Get ready to sneak in a serving of veggies without compromising on taste and indulge in a meal that nourishes your body and soul.

Here are our top 5 tried and tested recipes!

VEGGIE BALLS



Veggie Balls image

The staff at The Meatball Shop in Manhattan eat these around the clock. You'll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with Spinach-Basil Pesto. And when it comes to kids, this is a great and tasty way to sneak in more veggies.

Provided by Tara Parker-Pope

Time 2h15m

Yield About 2 dozen 1 1/2-inch meatballs.

Number Of Ingredients 15

2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated rennet-free Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts

Steps:

  • Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.
  • Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium- high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
  • Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
  • Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9- x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and in even rows vertically and horizontally to form a grid.
  • Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 136 milligrams, Sugar 2 grams, TransFat 0 grams

EAT-YOUR-VEGGIES ITALIAN MEATBALLS



Eat-Your-Veggies Italian Meatballs image

Amp up spaghetti night with these clever veggie-packed meatballs. Convenient frozen collards and canned black beans are easy to sneak into the mix.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 18 meatballs (6 servings)

Number Of Ingredients 9

2 cups frozen chopped collards
1 pound lean ground beef
1/2 cup black beans, drained and mashed
1 teaspoon Italian seasoning
2 cloves garlic, minced
1 large egg
Kosher salt and freshly ground black pepper
1 pound spaghetti, cooked
2 cups jarred marinara, warmed

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
  • Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly.
  • Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes.
  • Serve the meatballs with warm pasta and sauce.

Nutrition Facts : Calories 510, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 80 milligrams, Sodium 550 milligrams, Carbohydrate 68 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams

VEGETARIAN MEATBALLS



Vegetarian Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield about 24 golf-ball-size meatballs

Number Of Ingredients 22

2 cups green lentils
2 carrots, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
2 stalks celery, minced (about 1 cup)
1 clove garlic, minced
4 sprigs thyme, picked (about 1 tablespoon)
2 teaspoons salt
1/4 cup plus 2 tablespoons olive oil
3 tablespoons tomato paste
8 ounces button mushrooms, sliced (about 3 cups)
1/2 bunch parsley, chopped (about 1/2 cup)
1/2 cup breadcrumbs
3 eggs
1/2 cup grated Parmesan
1/4 cup chopped walnuts
Basil-Spinach Pesto, for serving, recipe follows
1/8 cup walnuts
4 cups baby spinach leaves
2 cups basil leaves
1 teaspoon salt
1/2 cup olive oil
1/8 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
  • Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
  • When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
  • In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
  • Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
  • Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
  • Preheat the oven to 350 degrees F.
  • Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
  • Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
  • Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
  • Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
  • Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

VEGAN MEATBALLS



Vegan meatballs image

Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Serve with spaghetti or polenta

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 17

30g dried porcini mushrooms
3 tbsp olive oil
1 onion , very finely chopped
2 garlic cloves , crushed
1 tsp sweet smoked paprika
1 x 400g can black beans , drained and rinsed
50g rolled oats
2 tbsp brown rice miso
50g fresh breadcrumbs
spaghetti or soft polenta, to serve
2 tbsp olive oil
1 onion , very finely chopped
1 large garlic clove , crushed
Small pinch of chilli flakes
2 x 400g cans chopped tomatoes
1 tbsp soft brown sugar
½ small bunch of basil , finely chopped

Steps:

  • Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
  • Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
  • Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
  • Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
  • Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
  • Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.

Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.43 milligram of sodium

VEGGIE MEATBALLS WITH TOMATO COURGETTI



Veggie meatballs with tomato courgetti image

Spiralize courgettes to make this healthier, gluten-free 'pasta' dish. The vegetarian meatballs use ground almonds instead of breadcrumbs to increase the protein

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 16

3 garlic cloves
2 tsp rapeseed oil , plus extra for greasing
1 small onion , very finely chopped
2 tsp balsamic vinegar
100g canned red kidney beans
1 tbsp beaten egg
1 tsp tomato purée
1 heaped tsp chilli powder
½ tsp ground coriander
15g ground almonds
40g cooked sweetcorn
2 tsp chopped thyme leaves
2 large or 3 normal tomatoes , chopped
1 tsp tomato purée
1 tsp balsamic vinegar
2 courgettes cut into 'noodles' with a spiralizer, julienne peeler, or by hand

Steps:

  • Finely chop the garlic. Heat the oil in a large pan and fry the onion, stirring frequently, for 8 mins. Stir in the balsamic vinegar and cook for 2 mins more. Meanwhile, put the beans in a bowl with the egg, tomato purée and spices, and mash until smooth. Stir in the almonds and sweetcorn with the thyme, a third of the chopped garlic and the balsamic onions. Mix well and shape into about 8 balls the size of a walnut, and place on a baking tray lined with oiled baking parchment.
  • Heat oven to 220C/200C fan/gas 7 and bake the veggie meatballs for 15 mins until firm. Meanwhile, put the tomatoes, tomato purée and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti. Turn off the heat as you want to warm the noodles rather than cook them. Serve with the veggie meatballs.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • Use a variety of vegetables. This will give your meatballs a more complex flavor and texture.
  • Grate the vegetables finely. This will help them blend into the meatballs and avoid becoming too chunky.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
  • Cook the meatballs thoroughly. This will help to ensure that they are safe to eat and that the vegetables are cooked through.
  • Serve the meatballs with your favorite sauce. Marinara sauce, Alfredo sauce, or even a simple tomato sauce would all be great options.

Conclusion:

Veggie sneak-in meatballs are a delicious and healthy way to get your kids to eat their vegetables. They are also a great way to use up leftover vegetables. With a little creativity, you can create your own unique veggie sneak-in meatballs that your family will love.

Related Topics