Made with fresh carrot, onion and garlic, these beef meatballs are perfect for your picky eaters! Oven baked, they are tender and flavorful and a great way to sneak some extra veggies on your plate!
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I'm super lucky (at the moment!) that I don't have a picky eater, but I still love adding some extra veggies into her favorite foods! These carrot meatballs have been a huge hit!
Perfect for baby led weaning and toddlers, these hidden veggie beef meatballs are also loved by the adults. Toss them into your favorite pasta sauces for a super easy weeknight dinner.
They come together quickly and easily with simple ingredients and they are great for stocking up your freezer!
Be sure to try my Turkey Spinach Meatballs and Bison Meatballs too!
Why you will love this recipe!
- Hidden veggies: Made with fresh grated carrot, onion and garlic, you can feel good about serving up these meatballs.
- Made from scratch: You have full control of what goes into these beauties and they are easy to adjust to your specific taste.
- Make ahead: Make up a big batch of these and freeze some for a later date. They are so quick to reheat too!
- Dietary info: These carrot meatballs are gluten-free, dairy-free and low carb.
Ingredients
- Vegetables: Carrot, red onion and garlic.
- Beef: I like to use a medium ground beef for this recipe and the final result is more flavorful and juicy. You can use lean ground beef if you prefer.
- Egg: To bind the ingredients together.
- Seasonings: Salt and black pepper.
How to make carrot and onion beef meatballs
Scroll down for the full recipe!
- Add all of the ingredients to a large bowl (photo 1).
- Use your hands to combine the ingredients (photo 2).
- Roll the mixture into balls and bake in the oven til browned and cooked through (photo 3).
Recipe Variations
These carrot meatballs come out so well every time! I make them every few weeks and always have some in my freezer! I love this recipe as is, but they are also easy to make your own!
- Different protein: These can be made with other ground meats. Pork, chicken, lamb or turkey all work well.
- Different veggies: Grated zucchini, spinach and bell peppers are great substitutions.
- Add cheese: Add in some parmesan or grated cheddar for cheesy meatballs.
- Fresh herbs: Chopped parsley, cilantro or chives will add a fresh flavor.
- Adjust the seasonings: As my 18 month old eats these too, I have lowered the salt content. If they are just for the adults, you can easily double the amount. Other seasonings like chili flakes or paprika can be added.
Serving Suggestions
My toddler eats these on their own with a side of rice or pasta and some fruit, and she's a happy bunny! For the grown ups (and less messy eaters!) toss them into your favorite pasta sauce, heat through, and serve over fresh pasta.
Make Ahead, Storage and Reheating
These carrot meatballs are a great make ahead option and freeze wonderfully!
Raw meatballs can be stored, covered in the fridge for 3 to 4 days (depending on the freshness of your meat) and cooked when you are ready.
Once cooked, the meatballs will keep well in the fridge for up to 4 days, or you can freeze them for up to six months.
To reheat cooked meatballs from the fridge, you can put them into some pasta sauce to heat through on the stovetop. If you aren't serving them with sauce, they reheat really well in the air fryer at 360F / 180c for 4 minutes, or in the oven for around 10 minutes.
Frozen meatballs can either be defrosted before reheating, or using the above methods, they will just require longer in the pasta sauce, around 15 minutes, or around 10 minutes in the air fryer.
Frequently Asked Questions
This recipe doesn't use breadcrumbs, so they are gluten-free, but breadcrumbs can absolutely be added if you prefer them with. Half a cup (75g) of dry breadcrumbs will work well in this recipe.
These meatballs are made with about 2 tablespoons of the beef and vegetable mix. You can make them larger if you prefer, but you may need to add some additional cooking time.
The carrot and red onion in these meatballs add a delicious sweetness, as well as added nutrition to every bite. It's so quick and easy to make up a big batch, and they are so easy to reheat as needed.
Recipe Notes and Tips
- Use your hands to mix the ingredients together. This will ensure that everything is well combined.
- Don't over mix the beef and vegetables as the meatballs can become dense. Stop once everything is combined.
- I recommend to add in an additional ½ teaspoon of salt if not for young children.
More Tasty Meatball Recipes
- Air Fryer Lamb Meatballs
- Honey Sriracha Meatballs
- Baked Lamb Meatballs with Harissa
- Air Fryer Pork Meatballs
Carrot Meatballs
Equipment
Ingredients
- 1 large carrot (grated)
- 1 red onion (grated)
- 2 large garlic cloves (minced)
- 1 pound medium ground beef (450g)
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 360F / 180c.
- Line a baking sheet with parchment or foil.
- Add all of the ingredients to a large bowl. Combine together using your hands.1 large carrot, 1 red onion, 2 large garlic cloves, 1 pound medium ground beef, 1 egg, ½ teaspoon salt, ¼ teaspoon black pepper
- Form the mixture into balls, about 2 tablespoons worth. Roll loosely and place on the lined baking sheet.
- Bake in the preheated oven til browned, between 20-30 minutes depending on how done you want them to be.
Notes
- Use your hands to mix the ingredients together. This will ensure that everything is well combined.
- Don't over mix the beef and vegetables as the meatballs can become dense. Stop once everything is combined.
- I recommend to add in an additional ½ teaspoon of salt if not for young children.
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