Sneaky Meatballs for Picky Eaters Recipe
“Sneaky Meatballs” are a great option for the family that resists eating a plate of veggies. These meatballs are not only full of flavor, but are chock-full of nutrients!
They are great served alone or with a marinara sauce.
And if you are feeling adventurous, try them in my Spiraled Rutabage Bolognese!
A few options with this recipe:
1. It yields 50 meatballs, so you may want to freeze half (after cooking) for a later meal.
2. You can make half of the batch into meatballs. With the remaining meat mixture, add in an egg and a 1/4 cup of almond flour and bake as a meatloaf or mini meatloaf muffins for grab-n-go meals.
3. Don’t limit yourself to my recipe. Get creative with any other leftover veggies in the fridge you’d like to “hide”.
Sneaky Meatballs for Picky Eaters
Ingredients
- 1 small zucchini (or half of a large one), large chopped
- 1 carrot, peeled and large chopped
- 1 cup diced tomatoes (seeds and all)
- 1-2 garlic cloves
- 1/2 seeded bell pepper, color of choice, large chopped
- 1 pound ground pork
- 1 pound ground beef
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon bacon grease or preferred cooking oil
Directions
In a food processor, pulse zucchini, carrot, tomatoes, garlic, and bell pepper until smooth.
In a large mixing bowl, combine veggie puree, pork, ground beef, salt, chili powder, and smoked paprika until well-blended.
Preheat oven to 375 degrees F.
Heat oil in a large cast-iron skillet over medium-high heat (or oven safe, heavy-bottomed skillet). Form mixture into ping pong sized balls. This should make about 50 meatballs. You will have to use two pans or do this in two batches.
Cook on one side for about 1-2 minutes. Flip over and cook for an additional minute. Place skillet in the oven and bake for about 20 minutes until the internal temperature reaches 160 degrees F.
Enjoy!