Another recipe I developed over time. This is a great way to get the kids to eat veggies. It is so versatile too. You can add any fresh veggies to get a totally different meatball. If you use squash instead of cabbage you get a very succulent meatball. You can use breadcrumbs instead of oatmeal, but I use it because it is so much healthier. The best thing about this recipe is I just throw it together. I sometimes use it over noodles or rice with a sauce. These are great for leftover sandwiches!--
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Units: US | Metric
- 1Using a food processor I chop all veggies.
- 2Add veggies to the meat along with oatmeal or bread crumbs.
- 3Add egg, garlic, parsley, salt and pepper.
- 4Form 2 inch meatballs.
- 5Spray large cake pan with non-stick spray.
- 6Place meatballs in cake pan, keeping them seperate.
- 7Bake at 350 degrees for 25 minutes.
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Nutritional Facts for Garden Meatballs
Serving Size: 1 (521 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 502.0
- Calories from Fat 204
- Total Fat 22.7 g
- Saturated Fat 8.1 g
- Cholesterol 253.1 mg
- Sodium 833.9 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 6.7 g
- Sugars 9.4 g
- Protein 52.0 g