Big Batch Veggie-Beef Meatballs 5 Ways
Recipe type: Big Batch Cooking
Prep time: 
Cook time: 
Total time: 
Serves: makes 60, 1”(2.5 cm) meatballs
Dietitian’s Tip: Aside from adding fibre, vitamins, minerals and antioxidants to meatballs, vegetables add moisture and flavor too. The trick? Finely grate or finely dice the vegetables so they cook through. No one wants a semi-raw chopped bit of onion in a meatball!
Kids Cook!* Kids love the rolly-polly step making meatballs BUT give them a one tablespoon measure so they are the same size, not golf ball and tennis ball sizes. Explain they need to be the same size to ensure even cooking.
  • 2 lb (1kg) lean ground beef
  • 2 eggs, lightly beaten
  • 1 cup (250 mL) dry bread crumbs (whole wheat preferably)
  • ⅔ cup (150 mL) EACH finely grated carrot and finely diced onion
  • 2 tbsp (30 mL) Worcestershire sauce
  • ½ tsp (2 mL) EACH salt and pepper
  1. Lightly combine all ingredients.
  2. Use a 1 tbsp measure to scoop and form into about 60 1 inch meatballs or try the Speedy square meatballs method. Place in a single layer on 2 foil (spray with canola) or parchment paper lined rimmed baking sheets.
  3. Bake in 400°F (200°C) oven for 15 minutes or until digital thermometer inserted into centre of several meatballs reads 160°F (71°C). Colour is not a reliable test for doneness.
Freezer tips:
• Minimize freezer burn. Squeeze air out of the freezer bag before sealing.
• Lay cooled meatballs flat in freezer bags so they’ll freeze individually and thaw quicker too;
• Label the bag. Use cooked meatballs within 3 months

* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure they understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at