The Best Loaded Meatballs

The Best Loaded Meatballs

These Loaded Meatballs are moist, delicious, and packed with veggies for the perfect healthy weeknight meal. Dinnertime is about to get a whole lot more delicious!
Loaded Meatballs are a fan favorite in my house and one that we make often. My girls love them (don’t tell them they’re filled with veggies!) and the leftovers freeze really well. Recipes that freeze well are always huge wins in my book because it means easy meals in the future when I may not have time to cook.
If you’re looking for the perfect way to sneak veggies into your meals (or your picky children’s meals), then look no further. These meatballs are so delicious that nobody would ever suspect that they’re jam-packed with nutrients. Just add your favorite sauce and the food pairings of your choice and enjoy!
Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Course Main Course

Equipment

  • Large bowl
  • food processor
  • Ice cream scoop or spoon
  • Cooling rack and baking tray

Ingredients
  

  • 1 lb ground beef I used 85% lean
  • 1 cup chicken stock
  • 1 cup Panko breadcrumbs
  • 2 to 3 cups tightly packed spinach finely chopped
  • 2 medium carrots finely chopped
  • 3 cups cauliflower florets finely chopped
  • 1 small onion finely chopped
  • 1/3 cup parmesan cheese
  • 3 tbsp green seasoning A blend of green onions, cilantro, garlic, and salt
  • 1 tsp salt
  • 1/2 tbsp paprika
  • 1 egg

Instructions
 

  • How to Make the Best Loaded Meatballs
     1. Preheat the oven to 350°F.
    2. Wash and roughly chop your vegetables into smaller pieces, then add them to a food processor and process until finely chopped.
    3. In a small bowl, add the breadcrumbs and chicken broth. Stir and set aside.
    4. In a large bowl, combine ground beef with green seasoning, salt, paprika and finely chopped vegetables until thoroughly combined. (Tip: To mix it really well, I pop on some food-safe gloves and use my hands).
    5. In a medium bowl, whisk one egg before adding the parmesan cheese and panko mixture, then mix until fully incorporated and mix into your beef mixture.
    6. Using an ice cream scoop or spoon, form the mixture into evenly sized meatballs and transfer to a greased baking rack. Then, place the baking rack over a lined baking sheet.
    7. Bake for 25 minutes, then set the oven to broil on 500 degrees and broil for 6 minutes. This adds color and a slight crunch to the outer part of the meatballs.
    8. Remove from the oven and garnish with green onions or fresh parsley.
     

How to Serve 

  • One of my favorite things about these Loaded Meatballs is how incredibly versatile they are! They can be served in a variety of ways depending on what you’re in the mood for.
    You can serve them as an appetizer alongside your favorite dipping sauce, simmer them in a pasta sauce for spaghetti and meatballs or pair them with mashed potatoes, rice, or the vegetables of your choice.
     

Storage and Substitution Tips 

  • ● For a lighter twist, you can use ground turkey or chicken instead of ground beef.
    ● Want to mix it up with different vegetables? You can also use zucchini, yellow squash, broccoli, and kale.
    ● If you’re a lover of spicy food, try adding a pinch of cayenne powder or crushed red pepper to kick these meatballs up a notch with some heat.
    ● To store the meatballs, transfer them to an airtight bag or container and store them in the fridge for up to 3-4 days or in the freezer for up to 3-4 months.

Notes

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