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These meatballs are full of flavor and packed with sneaky nutrition thanks to the finely chopped carrot, onion, garlic, and parsley. Our entire family loves them!
When I make these, I usually double the recipe and freeze half of them for future lunches or dinners. They make such a great freezer meal!
Serve with our Homemade Marinara Sauce over whole grain spaghetti for a delicious and healthy dinner.
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- 1 cup whole wheat bread crumbs (How to make your own)
- 1/2 cup fresh, finely grated Parmesan cheese
- 1/3 cup fresh loosely packed parsley, finely chopped or minced in food processor
- 1 medium carrot, finely shredded or minced in food processor
- 1/2 onion, grated or minced in food processor
- 2 cloves garlic, minced (or 1 – 1 1/2 teaspoons pre-minced garlic)
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper
- 2 eggs
- 3 tablespoons ketchup (preferably organic)
- 2 pounds lean ground beef
*Note: After retesting, this recipe was updated on 3/7/22. Changes are in the notes below, in case you liked the old version.
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Make It Now:
- Preheat oven to 400°F. Cover a rimmed sheet pan with parchment paper or foil for easy clean-up.
- In a large bowl, use a fork to stir together the breadcrumbs, grated Parmesan, parsley, carrot, onion, garlic, salt, and pepper.
- Then crack the eggs and add the ketchup to the middle of the bowl. Whisk with the fork until eggs are beaten. Then stir to combine with the entire mixture.
- Add in the ground beef. Use your hands to combine well but do not overmix.
- Roll meat mixture into meatballs, using about 2 tablespoons of mixture per meatball. They will be about 1 ½ inches in diameter. Place on sheet pan, leaving a little room between each one.
- Bake for 18-20 minutes or until cooked through. Cut one open and make sure there is no pink in the middle to assure doneness. Internal temp should be 160 degrees F.
Freeze For Later:
Option 1 (Uncooked Meatballs): Follow steps 1-5. Store uncooked meatballs in a freezer bag or container in a single layer. Or, if stacking meatballs in a container, divide single layers with parchment paper. Seal and freeze.
Option 2 (Fully Cooked Meatballs): Follow Steps 1-6. Let cool. Freeze the cooked meatballs in a freezer bag or container in a single layer.
Prepare From Frozen:
Option 1 (Uncooked Meatballs): Thaw the uncooked meatballs. Follow Step 1. Bake according to directions in Step 6.
Option 2 (Fully Cooked Meatballs): When ready to warm up the fully-cooked meatballs, thaw in the refrigerator. Warm up over low to medium-low heat on the stove in some marinara sauce. Another option, although not the preferred method, is to defrost in the microwave. Lastly, you can warm up the meatballs in marinara sauce in the slow cooker over Low heat for about 2-3 hours.
Changes to Recipes on 3/7/22: Changed 1 lb of beef to 2 lbs, changed 1/2 tsp black pepper to 3/4 tsp, and added an additional egg.
Looking for more ground beef recipes?
Check out our Top 10 Ground Beef Freezer Meals!