Baked Hidden Veggie Meatballs

We all know that getting your family to eat all of their vegetables can be a struggle at times. With these HIDDEN veggie meatballs you won’t even know that the vitamin rich vegetables are there! Delicious with spaghetti or on a hoagie, these meatballs are great for a “make everyone happy” dinner (and freeze really well)!

Servings | 50+ meatballs

Prep | 25 minutes

Cook | 20 minutes


  • 1 Tbsp butter or olive oil
  • 1/4 cup onion minced and sautéed
  • 2-3 cloves garlic minced and sautéed
  • 1/2 cup carrots- grated
  • 1 large zucchini- grated
  • 1 lb 3D Valley ground beef
  • 1 lb 3D Valley ground pork
  • 2 3D Valley eggs
  • 1/2 c bread crumbs
  • 1/2 grated parmesan
  • 2 tsp Worcestershire sauce
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  • 1/2 Tsp garlic powder
  • 1/2 Tsp onion powder


  1. Preheat oven to 400 F, line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside
  2. Sauté your minced onion in butter or olive oil on medium heat until they begin to turn translucent. Add your minced garlic to the pan and continue to cook for another 2-3 minutes, stirring occasionally so the garlic doesn’t burn. Take the onion/garlic mixture off the heat and set aside to cool slightly
  3. With your hands or a kitchen towel, wring out most of the excess liquid in your grated zucchini and carrot
  4. Add all ingredients into a large bowl and stir until completely combined
  5. With your hands or a cookie scoop, divide and roll the meatball mixture into 2 tablespoon sized balls (think gold ball sized)
  6. Place meatballs onto prepared baking sheet and bake for 20-24 minutes or until they are no longer pink in the middle and the juices run clear
  7. Enjoy these delicious meatballs with your favorite marinara sauce and pasta or in a toasted hoagie bun with melted provolone

These meatballs are perfect for freezing and reheating later for a quick and easy meal! Just line a baking sheet with parchment paper and place your raw golf ball sized meatballs onto the sheet and freeze until mostly solid, 3-4 hours. After the meatballs are frozen you can transfer than to a freezer safe container. To reheat, bake at 400 F for 25-30 minutes and enjoy!