Mini Meatballs

Makes 60 meatballs

Preparation Time: 20 min
Cooking Time: 18 min

2013 Kids Recipe Challenge winning recipe: 2nd place!


1 lb extra lean ground beef 454 g
1 lb lean ground pork 454 g
zucchini, grated
carrot, grated
small onion, grated
1 cup whole wheat breadcrumbs 250 mL
1 tbsp Worcestershire sauce 15 mL
1 tsp Italian seasoning 5 mL
clove garlic, minced
pinch salt pinch
pinch freshly ground black pepper pinch
These meatballs can be enjoyed on their own or with your favourite dipping sauce. But why not try them tucked into a bun or pita for a new take on a sandwich. Make them ahead and have them ready to warm up when you need a quick lunch.
Try serving with Yogurt Salsa Dip: In a bowl, combine equal amounts of plain greek yogurt and salsa to serve with the meatballs.


Step 1
In a large bowl, using hands, combine beef, pork, zucchini, carrot, onion, breadcrumbs, Worcestershire sauce, Italian seasoning, garlic, salt and pepper until well combined.

Step 2
Using a heaping tablespoon (15 mL) roll mixture into meatballs and place on foil or parchment paper lined baking sheet. Repeat with entire mixture.

Step 3
Bake in preheated 375°F (190°C) oven for about 18 minutes or until meatballs are no longer pink inside.


Let cool completely and freeze in airtight container for up to 2 weeks.
Try adding them to your favourite pasta sauce to serve with pasta.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 3 meatballs
% Daily Value
% valeur quotidienne
Calories / Calories 105
Fat / Lipides 5 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 78 mg
Carbohydrates / Glucides 5 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 10 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
From Hamilton, Cassandra loves how these meatballs give her energy to be active and stay focused on her homework. She finds them delicious!