Who doesn’t like meatballs, right? Another great recipe for picky eaters, where you can sneak in veggies without them ever knowing! Carrots are in season and we have planted a lot of them! The purple carrots are sure fun to eat!
Ingredients:
- 1 lb 3T Ranch grassfed/grass finished ground beef
- 1 cup Teriyaki sauce – divided – Kinder’s Marinade & Sauce
- 1/2 cup of shredded carrots
- 4 garlic cloves chopped
- 3 green onions chopped
- 1 tablespoon grated ginger
- 1/2 small onion chopped
- 1 & 1/2 cup of Panko breadcrumbs
- 1 egg
- 1 teaspoon salt & 1/2 teaspoon pepper
Directions:
- Preheat the oven to 325 degrees.
- Sauté shredded carrots, garlic, green onions, ginger and onion until translucent. TIP: if your veggies are browning too quickly, you can pour in 1/4 cup of water to continue sautéing the veggies. I use this trick all the time.
- Let the vegetables cool down.
- In a mixing bowl combine your sautéed vegetables, egg, ground beef, 1/2 cup of teriyaki sauce and breadcrumbs. Don’t forget salt and pepper. Gently mix it all to combine, you don’t want it to over mix it.
- Use small ice cream scoop to measure out your meatballs, so they bake evenly.
- Spray baking sheet with cooking spray and load up with meatballs.
- Bake in the oven 20-25 minutes.
- Once your meatballs are out of the oven, put them in pan and pour over the remaining 1/2 to 1 cup of teriyaki sauce. Just depends on how much sauce you would like.
- Serve with fried rice and sprinkle with some extra green onions for color.
We hope you will try our recipe!