veggie-packed beef meatballs
We started making these meatballs for our boys when we introduced finger foods and they were an instant hit. They’re packed with veggies and whole grains, and incredibly flavorful given they have no added salt (feel free to season with some salt after 1 year, if desired). We make a big batch and freeze them in bulk so they’re ready to go whenever we need them. We love them too and sometimes defrost a few extra for ourselves on busy nights!
Veggie-packed meatballs
Yields ~16 meatballs
Ingredients
1 pound organic grass-fed ground beef
1/2 yellow onion
2 cloves garlic
5-6 broccoli florets with stalks attached
1 medium or large carrot
2 teaspoons extra-virgin olive oil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 organic egg
1/3 cup organic rolled oats
Directions
Preheat oven to 400F degrees and line a sheet pan with parchment paper for easier clean up.
Add onion, garlic, broccoli and carrot to a food processor and pulse until finely chopped.
Heat the 2 teaspoons olive oil in a sauté pan over medium heat. Add the chopped vegetables and sauté until soft, about 5 minutes.
In a large glass bowl, combine the beef, cooked vegetables, oregano, tomato paste and egg. Mix together until combined, then add the oats and mix once more.
Using wet hands, form mixture into even sized balls (~1 ounce each, to yield ~16 meatballs), and then place them on the baking sheet (spray with avocado oil or extra virgin olive oil first to grease lightly).
Bake meatballs for ~20 minutes, or until internal temperature reads 160F degrees.
Allow to cool slightly before serving, or store in the refrigerator for up to 4 days or freezer for up to 2 months.