Veggie Loaded Meatballs

1

Add the onion, celery, garlic, and carrots to a food processor and pulse until finely minced. Transfer to a bowl. Add the zucchini to the processor and pulse until minced, then squeeze out excess moisture using a clean kitchen towel. No food processor? Finely grate all the vegetables using a box grater.

2

In a large bowl, combine the ground beef, all the minced vegetables, egg, milk, breadcrumbs, parsley, Italian herbs, salt, pepper, and chili flakes (if using). Mix gently with your hands until evenly combined.

3

Use a 1-inch scoop (or your hands) to form uniform meatballs. Place them on a parchment-lined baking sheet and let them rest for 30 minutes.

4

Now choose your cooking method: Freeze: Place uncooked meatballs in an airtight container and freeze for up to 3 months. Cook from frozen using option 2. Simmer (most tender): Add meatballs to your tomato sauce and simmer over medium heat for ~25 minutes, or until cooked through. Oven-Bake: Roast meatballs at 425°F for ~25 minutes, or until golden and fully cooked.

5

Notes: Try to use grass-fed or the best-quality meat you can—this really boosts flavour and nutrients. You can also substitute ground turkey, bison, or chicken; just add 1–2 Tbsp olive oil since these meats are leaner. To make this dairy-free, use unsweetened non-dairy milk. To make this gluten-free, use gluten-free breadcrumbs or quick oats.