Dinner

Healthy Veggie-Packed Meatballs Recipe

ByMatteo Rossi October 20, 2025October 20, 2025

Introduction

These healthy meatballs are a delicious way to sneak in extra veggies without compromising on flavor. Packed with broccoli, carrot, and spinach, they’re kid-approved, freezer-friendly, and naturally gluten-free and egg-free. Perfect for a quick dinner or meal prep!

A white plate is filled with a base layer of light yellow and green zucchini noodles that look fresh and spiral-shaped. On top, there are five brown meatballs with a slightly shiny and textured surface, each sprinkled lightly with red sauce and green chopped herbs. Small pieces of green broccoli are scattered around the meatballs and noodles. A silver fork is placed on the right side of the plate, resting on the noodles. The whole scene is set on a white marbled surface with a soft white cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh broccoli florets
1 large carrot, roughly chopped
1 1/2 cups baby spinach, loosely packed
2 stalks green onions
1 clove garlic
3/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
1 1/2 tsp Italian seasoning
1 pound ground beef (can substitute ground turkey or chicken)
2 tbsp flax meal

Instructions

Step 1: Preheat your oven to 400℉.
Step 2: In a food processor, combine broccoli, carrot, baby spinach, green onions, and garlic. Pulse until finely chopped.
Step 3: Transfer the chopped veggies to a large bowl. Add salt, pepper, Italian seasoning, ground beef, and flax meal.
Step 4: Using your hands, mix all ingredients thoroughly until well blended.
Step 5: Shape the mixture into golf ball-sized meatballs and place them in a single layer in a large baking dish (use two dishes if needed).
Step 6: Bake for 20-25 minutes or until meat is cooked through.

Tips & Variations

For added flavor, try mixing in some grated Parmesan cheese or a splash of Worcestershire sauce.
Swap ground beef with ground turkey or chicken for a leaner option.
If you don’t have flax meal, you can substitute with breadcrumbs or omit it for a firmer texture.
Serve with your favorite tomato sauce and pasta or enjoy them on their own as a healthy snack.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to one month. To reheat, warm in the oven at 350℉ until heated through or microwave in short intervals.

How to Serve

A close-up view of a metal pan filled with about fifteen small meatballs sitting in a thick, bright red tomato sauce with green herbs mixed in. The meatballs have a browned texture with bits of green visible inside them, showing they contain herbs or vegetables. In the pan, a metal fork is lifting one meatball, highlighting the juicy and moist texture. The background is a white marbled surface with a few scattered herb leaves around the pan photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and freeze them raw or cooked. Just thaw fully before baking if frozen raw, or reheat after baking if cooked.

Are these meatballs suitable for kids?

Absolutely! The veggies are finely chopped and blended into the meat, so they add nutrition without affecting taste or texture, making them very kid-friendly.