2013 Kids Recipe Challenge Winning Recipe: 2nd Place!
School Lunch: Grades 1 to 3
From Hamilton, Cassandra loves how these meatballs give her energy to be active and stay focused on her homework. She finds them delicious!
These meatballs can be enjoyed on their own or with your favourite dipping sauce. But why not try them tucked into a bun or pita for a new take on a sandwich. Make them ahead and have them ready to warm up when you need a quick lunch.
Preparation Time: 20 minutes
Cooking Time: 18 minutes
Makes: 60
Serving size: 3
-
Let cool completely and freeze in airtight container for up to 2 weeks.
-
Try adding them to your favourite pasta sauce to serve with pasta.
-
Try serving with Yogurt Salsa Dip: In a bowl, combine equal amounts of plain greek yogurt and salsa to serve with the meatballs.
Ingredients
|
|
Extra lean ground beef |
1 lb (454 g)
|
|
Lean ground pork |
1 lb (454 g)
|
|
Zucchini, grated |
1
|
|
Carrot, grated |
1
|
|
Onion, grated |
1 small
|
|
Whole wheat breadcrumbs |
1 cup (250 mL)
|
|
Worcestershire sauce |
1 Tbsp (15 mL)
|
|
Italian seasoning |
1 tsp (5 mL)
|
|
Clove garlic, minced |
1
|
|
Salt and freshly ground black pepper |
a pinch of each
|
Directions
-
In a large bowl, using hands, combine beef, pork, zucchini, carrot, onion, breadcrumbs, Worcestershire sauce, Italian seasoning, garlic, salt and pepper until well combined.
-
Using a heaping tablespoon (15 mL) roll mixture into meatballs and place on foil or parchment paper lined baking sheet. Repeat with entire mixture.
-
Bake in preheated 375°F (190°C) oven for about 18 minutes or until meatballs are no longer pink inside.
Nutrition Information per serving (3 meatballs):
Calories: 105 kcal
Protein: 10 g
Fat: 5 g
Carbohydrate: 5 g
Fibre: 1 g
Sodium: 78 mg
Last Update – November 9, 2016