Carrot Meatballs
Transform your weeknight dinners with these delightful Carrot Meatballs—a creative vegetarian twist on a comfort food classic. Made with the natural sweetness of sautéed carrots, the savory richness of Parmesan cheese, and the aromatic kick of garlic and fresh parsley, these golden bites are both flavorful and satisfying. Perfectly crisp on the outside and tender on the inside, they’re easy to prepare and ready in just 45 minutes, making them a go-to recipe for busy days. Serve these versatile carrot meatballs as an irresistible appetizer, pair them with marinara sauce over pasta, or tuck them into a sandwich for a wholesome, veggie-packed meal. Packed with nutrients and bursting with flavor, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Carrots
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese
- 1 Egg
- 2 cloves Garlic
- 2 tablespoons Parsley, fresh
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Peel and grate the carrots using a coarse grater.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grated carrots and sauté for 5-7 minutes, stirring occasionally, until softened. Set aside to cool slightly.
Finely mince the garlic and chop the parsley.
In a large mixing bowl, combine the sautéed carrots, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and black pepper. Mix until the ingredients are well incorporated.
Using your hands, shape the mixture into small meatball-sized rounds, about 1 inch in diameter. You should get approximately 12-16 meatballs depending on size.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place the carrot meatballs in the skillet, making sure not to overcrowd, and cook for 8-10 minutes, turning occasionally, until golden brown and crisp on all sides.
Serve warm as an appetizer, or with marinara sauce and pasta for a complete meal.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3446 mg | 150% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 18.0 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 624 mg | 48% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
