Veggie Stuffed Meatballs
Celebrity Chef Robert Irvine made fun of me for making these. He told me meatballs are supposed to be meat, not vegetables. Oh well. I get tired of eating veggies and these are a great way to get them in.
I love them served with spaghetti sauce and spaghetti squash.
You can decrease the fat by using ground turkey. You could increase the carbs by using your favorite pasta instead of spaghetti squash.
These veggie stuffed meatballs one of Kyra Williams Fitness’ clean eating recipes, are Clean eating, gluten free, grain free, lactose and dairy free.
Ingredients:
1 package (16oz) ground grassfed beef (93% lean)
1 medium zucchini squash
1 eggplant
1/4 red onion
1 whole egg
2 cloves garlic, minced or 2 T garlic powder
2 T onion powder
2 T Italian seasoning
2 tsp salt
Cooking spray
Directions:
Slice zucchini, eggplant and onion then process in food processor very finely.
Mix all ingredients in a large bowl and make into 16 meatballs.
Fry in frying pan with plenty of cooking spray. These can be delicate since there is no bread crumbs to hold them together so be careful!
Nutrition:
*Makes 4 servings*
Does not include spaghetti squash and/ or tomato sauce.
Calories – 245
Carbs – 12g
Fat – 10g
Protein – 29g
P.S. Do you like this recipe and want more like it?
Check out the Lean Body Cookbook & Meal Planning Guide today!