Made a pot full Submitted by Rosemarie Zub
Made a pot full Submitted by Rosemarie Zub
Meatballs with veggies tucked in. So good, they won't even care that they're actually good for them.


Varies depending on size.


⅓ lb ground veal ⅓ lb ground pork ⅓ lb ground beef Or any combination of the above. ¾ cup Italian flavored bread crumbs 1 T dehydrated onions 1 T parsley ¾ T garlic salt 1 t pepper 1 package frozen chopped spinach defrosted all water squeezed out ½ C finely grated carrots 1 egg

Nutritional information

No nutrition information available


GREAT ITALIAN MEATBALLS These are so good any type of pasta sauce works. I really like fresh tomatoes, garlic, and basil sautéed in olive oil. Preheat oven to 350 degrees. This is another advantage as the fat content is reduced by not frying. Combine all ingredients in a large bowl and mix well but not too long or they will not hold well. Use a cookie scoop to help shape the balls, place them about ¾” apart on a cookie sheet with a lip. If you use one without a lip, the fat will drip onto the bottom of the stove. UGH! Bake for 30-45 minutes depending on the size of the meatballs. Check them frequently towards the end. You can add them straight to the sauce. Simmer for about 15 minutes and serve with your favorite pasta. Great with Linguine!!!