Popular Conditions & Diets
Ingredients
15
Time
25m
Serves
12
Recipe by Fran Allen
Ingredients
15
Time
25m
Serves
12
Kid-Friendly
Meal Prep
Dinner
2 lbs
Lean Ground Beef
2 stalks
Celery
2 large
Garlic Cloves
1 large
White Onion
1 large
Zucchini
2 small
Carrots
1
Egg
1/2 cup
2% Milk
1/2 cup
Breadcrumbs
1/4 cup
Fresh Parsley
minced
2 Tbsp
Italian Blend Seasoning
1 tsp
Sea Salt
1/2 tsp
Black Pepper
1/2 tsp
Chili Flakes
optional
2 1/2 cups
Tomato Sauce
(just use your favourite)
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.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
