Feature Hidden Veggie Meatball and Spaghetti
Print

Hidden Veggie Meatball and Spaghetti

Sneak in some veggies meatballs and spaghetti is perfect for those mamas with picky eaters, loaded with traditional Italian flavors your kids will never know they are eating veggies and beans.
Course Dinner
Cuisine American, Italian
Keyword Kid Friendly Recipe, Meatballs, Weeknight spaghetti
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 524kcal

Equipment

Ingredients

  • 1 lb ground beef
  • 1 lb Mild Italian Sausage
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 large yellow onion Chopped
  • 1 large zucchini Chopped
  • 2 cloves garlic chopped
  • 1 large yellow squash chopped
  • 4 oz baby bella mushrooms chopped
  • 1 cup grape tomatoes
  • 1 tsp salt
  • 1 15.5 oz can red kidney beans rinsed and drained (or 1/2 cup dried beans cooked rinsed and drained)
  • 6 tbsp Italian Seasoning Divided
  • 1 6 oz can tomato paste
  • 1 28 oz can crushed tomatoes
  • 16 oz Spaghetti
  • 2 cups reserved pasta water

Instructions

Meat Balls

  • In a large pot saute chopped onions, zucchini, garlic, yellow squash, tomatoes and mushrooms in olive oil and salt until tender and tomatoes have burst. Divide this mixture (1/2 and 1/2 if you want a more chunky spaghetti sauce or 3/4 and 1/4 if you want a less chunky spaghetti sauce). Allow to cool slightly
  • Take part of the veggie mixture and place it in the smoothie blender with the red beans and 3 tablespoons Italian Seasoning and blend until smooth. Set aside
  • Preheat oven to 400 degrees. Line a 13 X 9 pan with foil; spray with cooking spray
  • In a large bowl add ground beef, Italian Sausage, bread crumbs, eggs, and 3/4 of the veggie bean mixture. Use your hands and mix until combined.
  • Take 1 tbsp side chunks of meat and roll into balls.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Pasta and Sauce

  • In the same pot, you sauteed the veggies combine remaining sauteed veggies, blended veggies, Italian seasoning, tomato paste, and crushed tomatoes. Bring to a boil then reduce to simmer for 15 minutes.
  • Make the pasta 2 minutes shy of the package directions. Once done reserve 2 cups of pasta water and drain and rinse the pasta.
  • Add pasta and pasta water to the tomato sauce and allow the noodles to finish cooking in the sauce, stir occasionally.
  • Serve with the meatballs and enjoy watching your kids eating their veggies!