📝 About This Recipe
These adorable, bite-sized morsels are the ultimate solution for picky eaters and busy families alike. By blending nutrient-dense vegetables directly into a savory mix of ground beef and mild spices, we create a tender, juicy meatball that packs a nutritional punch without sacrificing flavor. Perfectly sized for small hands, these miniature mains are oven-baked to golden perfection, ensuring a healthy alternative to traditional frying while remaining irresistibly poppable.
🥗 Ingredients
The Meatball Base
- 1 lb Ground Beef (85% lean for moisture)
- 1/2 cup Panko Breadcrumbs (plain)
- 1/4 cup Milk (whole or 2%)
- 1 large Egg (lightly beaten)
- 1/3 cup Parmesan Cheese (finely grated)
Hidden Veggies & Seasoning
- 1/2 cup Carrot (peeled and very finely grated)
- 1/2 cup Zucchini (squeezed of excess moisture and grated)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Dried Oregano
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (optional)
For Serving
- 1 cup Marinara Sauce (warm, for dipping)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
In a small bowl, combine the panko breadcrumbs and milk. Let them sit for 5 minutes; this creates a 'panade' which keeps the meatballs incredibly moist.
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3
Prepare your vegetables by grating the carrot and zucchini on the finest setting of your box grater. Place the zucchini in a clean kitchen towel and squeeze hard to remove as much water as possible.
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4
In a large mixing bowl, lightly beat the egg. Add the soaked breadcrumbs, grated carrots, squeezed zucchini, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
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5
Add the ground beef to the bowl. Using clean hands, gently mix all the ingredients together until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
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6
Scoop about 1 tablespoon of the mixture at a time (roughly the size of a large marble or a cherry tomato) and roll between your palms to form a smooth ball.
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7
Place the mini meatballs on the prepared baking sheet, spacing them about 1 inch apart. You should yield approximately 30-36 bite-sized meatballs.
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8
Place the tray in the center rack of the oven and bake for 15 to 18 minutes. The meatballs should be lightly browned on the outside and reach an internal temperature of 160°F.
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9
While the meatballs bake, warm your favorite marinara sauce in a small saucepan over low heat.
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10
Remove the meatballs from the oven and let them rest for 3-5 minutes. This allows the juices to redistribute so they stay tender.
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11
Garnish with a sprinkle of fresh parsley and serve warm with the marinara dipping sauce on the side.
💡 Chef's Tips
Don't skip squeezing the zucchini; excess moisture will make the meatballs fall apart. For extra-smooth texture that kids love, you can pulse the carrots and zucchini in a food processor until they are nearly a paste. Wet your hands slightly with water while rolling to prevent the meat mixture from sticking to your skin. Make a double batch and freeze half! Once baked and cooled, freeze them on a tray before transferring to a bag for easy future meals. If you don't have panko, crushed crackers or regular breadcrumbs work just as well as a binder.
🍽️ Serving Suggestions
Serve with colorful toothpicks for a fun, 'fondue-style' dipping experience. Pair with buttery star-shaped pasta or alphabet noodles for a themed meal. Place inside mini slider buns with a slice of mozzarella for 'Meatball Sliders'. Serve alongside steamed broccoli trees and 'gold coin' sliced carrots for a veggie-packed plate. Offer a variety of dips like mild BBQ sauce, honey mustard, or creamy ranch for adventurous eaters.