Sneaky Veggie Spaghetti and Meatballs
Recipes for kids don't get any better than this. Sneaky Veggie Spaghetti and Meatballs will load their bellies with yummy food that's good for them.
Servings: 2 dozen
Calories: 1066kcal
Ingredients
- For Meatballs:
- 1 garlic minced
- ½ cup frozen spinach finely chopped
- ¼ cup pea puree
- 1 lb ground beef
- ½ cup shredded parmesan
- ½ cup breadcrumbs
- 1 egg
- dash of ground oregano
- 1 tablespoon dried basil
- 2 tablespoons olive oil
- For Sauce:
- 2 8- ounce cans of tomato sauce
- 2 carrots shredded
- 1 slice onion finely diced
- 1 garlic minced
- 1 tablespoon sugar
- ⅛ teaspoon ground oregano
- 2 tablespoons dried basil
Instructions
- Mix all the ingredients for the meatballs.
- If it's too wet, add more breadcrumbs.
- Gently roll between your hands to form 1 ½-inch meatballs.
- Continue until all the meat is used.
- Heat oil in a deep stock pot.
- Brown the meatballs.
- You want to sear all the sides to lock in flavor.
- Don’t try to move the meatballs until they are completely brown, or you will break them.
- Remove from the pan and drain excess fat.
- When you do this, try not to remove the bottom brown crumbs. That’s delicious goodness.
- To pot, add onion. Cook for 1 minute.
- Add all the remaining sauce ingredients.
- The tomato sauce can splatter up. Add it slowly.
- Return the meatballs to the pot and cover. Let simmer slowly for 1 hour.
- Serve over spaghetti. Enjoy!
Notes
Make an extra batch of the veggie meatballs and freeze them in a large freezer bag.
Nutrition
Calories: 1066kcal | Carbohydrates: 49g | Protein: 61g | Fat: 70g | Saturated Fat: 25g | Cholesterol: 260mg | Sodium: 1602mg | Potassium: 1720mg | Fiber: 9g | Sugar: 19g | Vitamin A: 15860IU | Vitamin C: 24mg | Calcium: 622mg | Iron: 14mg