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Home Recipe Index Freezer Meals Freezer Beef

Meatballs with Sneaky Veggies

★★★★★ 5 /5 Updated: 4/20/22
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Delicious meatballs with sneaky nutrition. Makes a great, flavorful freezer meal!

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!

Delicious meatballs with sneaky nutrition. Makes a great, flavorful freezer meal!

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.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 1 reviews

Meatballs with Sneaky Veggies

These delicious meatballs are packed with sneaky nutrition. Makes a great, flavorful freezer meal!

Yield: 36 (1 1/2 inch) meatballs 1x
Prep: 20 minutesCook: 18 minutesTotal: 38 minutes
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Ingredients

  • 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.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 400°F. Cover a rimmed sheet pan with parchment paper or foil for easy clean-up.
  2. In a large bowl, use a fork to stir together the breadcrumbs, grated Parmesan, parsley, carrot, onion, garlic, salt, and pepper.
  3. 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.
  4. Add in the ground beef. Use your hands to combine well but do not overmix.
  5. 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. 
  6. 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.


Notes/Tips

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.

© Author: Thriving Home
Cuisine: Italian Method: Baked

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Use them to make our Healthier Meatball Sub Sandwiches or serve on top of some whole wheat spaghetti with our Homemade Marinara Sauce.

Looking for more ground beef recipes?

Check out our Top 10 Ground Beef Freezer Meals!

Ground Beef Freezer Meals
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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarDanielle Knutson says

    Posted on 1/1/23 at 6:49 pm

    My 4 year old son is a very picky eater so these were foolproof! Normally, he tries to pick through things but he didn’t even bother. So tasty and will make again!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/2/23 at 10:57 am

      Love to hear those picky eater wins! Thanks for leaving a review Danielle.

      Reply
  2. AvatarElise says

    Posted on 9/8/19 at 6:25 am

    I’m looking for a substitute for the Parmesan cheese to make these dairy free. Do you think nutritional yeast would be ok?

    Reply
    • RachelRachel says

      Posted on 9/11/19 at 8:41 am

      Yes or I use almond flour/meal and season it with salt and pepper.

      Reply
  3. AvatarJeni says

    Posted on 7/19/17 at 5:29 am

    Hi. These sound perfect for my upcoming family reunion! I will probably triple it to have enough.
    Thanks for a great recipe.

    Reply
    • RachelRachel says

      Posted on 7/19/17 at 6:14 am

      You’re welcome! I know they will be a big hit at your reunion. Have fun!

      Reply
      • AvatarRose says

        Posted on 11/14/17 at 10:45 am

        Hi.
        Would love to try this. Just wanna know how long will it last in the fridge?

        Reply
        • RachelRachel says

          Posted on 11/14/17 at 3:58 pm

          Here are the USDA’s recommendations on refrigeration and meat, according to their website today:

          Raw ground meats, all poultry, seafood, and variety meats: Refrigerate 1 to 2 days.
          Raw roasts, steaks, and chops (beef, veal, lamb, and pork): Refrigerate 3 to 5 days.
          Cooked meat, poultry, and seafood: Store in the refrigerator 3 to 4 days.

          Reply
  4. AvatarRachel says

    Posted on 1/25/17 at 6:23 am

    I always put grated carrot and zucchinis in my pasta sauces… wondering if I cooked them out first, could I do the same here…? these sound really good 🙂

    Reply
    • RachelRachel says

      Posted on 1/25/17 at 10:06 am

      Oh yeah, that would be awesome.

      Reply
  5. AvatarJayme says

    Posted on 1/7/16 at 9:57 am

    I’m venturing back into freezer meals and I am perusing your recipes…I’m excited about this one because of the veggies! I try to use ground turkey when possible…would it be an acceptable substitution?? Thank you 🙂

    Reply
    • RachelRachel says

      Posted on 1/7/16 at 6:07 pm

      Absolutely! In fact, I make these with ground turkey often. Enjoy!

      Reply
  6. AvatarBobbie says

    Posted on 10/8/15 at 4:23 pm

    We get all our beef from my mom who butchers so it is already frozen once it arrives at our house. Since I would need to thaw our beef prior to making the meatballs would I need to cook them before I freeze them? I’m very new to freezer meals and am expecting a little one this December so I’m trying to get my freezer ready!

    Reply
    • RachelRachel says

      Posted on 10/8/15 at 5:36 pm

      You can defrost the beef. Make it into meatballs and then you can for sure refreeze the meatballs. It does not seem to affect the taste or texture, and it’s safe according to the USDA as long as you thaw it correctly and freeze right away. I’ve done it many times. Congrats on your baby on the way! You’re already a smart mama by trying to stock up. 🙂

      Reply
  7. AvatarJeana says

    Posted on 9/23/15 at 11:52 am

    Thanks! I have the pickiest eater in the world at home right now so I’m trying to pack as much nutrition into everything I can that she’ll actually eat 🙂

    Reply
  8. AvatarJeana says

    Posted on 9/23/15 at 10:24 am

    I’ve been thinking of making meatballs packed with veggies just like these! I was planning on putting spinach in them, do you think that would work or do you think it might be too wet?

    Reply
    • RachelRachel says

      Posted on 9/23/15 at 10:46 am

      I use fresh chopped spinach all the time in meatballs. The frozen kind would probably be too wet, though. Great idea!

      Reply
  9. AvatarLeslie says

    Posted on 9/12/15 at 12:28 pm

    I put carrots in several meals that most people wouldn’t think to: meatloaf, potato salad, tuna salad, chicken salad, spaghetti sauce. In my opinion carrots add a nice crunch to salads without a whole lot of flavor. They are also easily hidden with ground beef.

    Reply
    • RachelRachel says

      Posted on 9/12/15 at 8:30 pm

      Totally agree! Great tip!

      Reply

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