These pork meatballs have grated carrots, zucchini, and Parmesan mixed right in. Serve them with pasta and tomato sauce, or roll them extra small for a bowl of soup.
Makes about 24 meatballs.
Ingredients
- 400 g ground pork
- 2 carrots, finely grated
- 2 zucchini, finely grated
- 1 cup breadcrumbs
- 1 tablespoon garlic powder
- 1 cup grated Parmesan
- 1 egg
Instructions
- Prepare the vegetables. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture.
- Mix. Combine the pork, carrots, zucchini, breadcrumbs, garlic powder, Parmesan, and egg. Mix gently until everything is evenly distributed.
- Shape. Roll the mixture into about 24 meatballs and arrange them on the baking sheet with space between them.
- Bake. Start checking around 18 minutes. Bake until the centres reach 160°F (71°C) on a food thermometer. Cooking time will vary with the size of the meatballs.
Make them mini for soup
Roll the mixture into smaller balls and check them earlier in the oven. Once cooked, stir them into my Blended Veggie Pastina Soup just before serving.
