INGREDIENTS 1 large carrot, shredded 1 zucchini, shredded 1 pound ground beef 1 pound ground pork ¼ cup parmesan, grated ¼ cup onion, minced ¼ cup parsley, minced 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 2 eggs 1 cup bread crumbs
Marinara Sauce 16 ounces spaghetti, cooked Parmesan, for garnish
PREPARATION 1. Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible. 2. Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, and eggs. Mix until just combined. 3. Grab about a ¼ cup of the mixture and roll into a ball. 4. Either pan-fry the meatballs over medium-high heat until all sides are golden brown, about 10 minutes, and pour marinara sauce into the pan. Simmer for 10-15 minutes. Or you can bake them on a piece of parchment paper at 250˚F/180˚C for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce on the side. 5. Serve with cooked spaghetti and parmesan cheese. 6. Enjoy!
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