Meatballs with Veggies

by Joanna

I have a confession to make.  I’ve only had meatloaf twice in my life.  I think my mom had it too much when she was a kid and we never made it when I was growing up. Recently I was making the below meatball recipe and I had an epiphany: meatloaf was called such because it was meat in the shape of a loaf, and meatballs were called such because they were meat in a ball shape. I had just always taken those words for granted.  (Kind of like the Milwaukee Brewers baseball team originating because of all the breweries in Milwaukee, and the Minnesota Twins baseball team named due to St. Paul/Minneapolis being so close in proximity that they are referred to as the “Twin Cities”.) 

But enough of my “ah ha” moments.  Here is a great recipe for meat in the shape of balls, commonly called meatballs.

Meatballs with Veggies


  • 1 medium carrot, finely shredded or minced in food processor
  • 1/2 small onion, finely chopped or minced in food processor
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1 egg
  • 1 cup breadcrumbs
  • 3 Tbsp. ketchup
  • 1-1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb ground beef


  1. In a large bowl, combine the carrot, onion, garlic, parsley, parmesan, egg, breadcrumbs, ketchup, salt and pepper.
  2. Mix in the ground beef. Use your hands to combine well.
  3. Roll the meat mixture into meatballs, using about 2 Tbsp. of mixture per meatball. They will be about 1.5 inches in diameter. When ready to cook, thaw in refrigerator for 24 hours and then bake for 18-20 minutes at 400 degrees F or until cooked through. Cut one open and make sure there is no pink in the middle to assure they are done. Internal temp should be 160 degrees F.


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