Posted in - Red Meat, Healthy Eating

Wellness Wednesday: Healthier Meatballs

Healthier Meatballs


1 medium carrot, minced in food processor
1/2 small onion, minced in food processor (saute these in a little olive oil if you want a milder onion taste)
3 cloves garlic, minced
1/3 c fresh loosely packed parsley, finely chopped in food processor
1/2 c fresh, finely grated Parmesan cheese
1 egg
1 c whole wheat bread crumbs (I made my own with leftover stale bread in food processor)
3 T organic ketchup
1 1/4 tsp salt
1/2 tsp pepper
1 lb grass-fed ground beef

Prep Day: Cover a cookie sheet that has sides or a 9×13 casserole dish with parchment paper or foil (for easy clean-up).

In a large bowl, add the carrot, onion, garlic, parsley, Parmesan, egg, bread crumbs, ketchup, salt and pepper to a large bowl and combine.

Mix in the ground beef. Use your hands to combine well.

Using about 2 tablespoons of mixture per meatball, roll out 15 meatballs. They will be about 1 or 1 1/2 inches in diameter. Place these on the cookie sheet line with parchment paper, leaving a little room between each one.

Freeze. Once frozen place in gallon freezer bag.

Serve Day: Thaw meatballs. Preheat oven to 400 degrees. Place these on the cookie sheet lined with parchment paper, leaving a little room between each one.

Bake for about 20 minutes or until cooked through. I cut one open and make sure there is no pink in the middle.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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