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Carrot Walnut Meatballs

This kid-friendly meatballs are a cinch to prepare and they freeze well too!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizers
Servings: 16 meatballs
Calories: 137kcal
Author: Hello Veggie

Ingredients

  • 3 medium carrots peeled and cut into a few large pieces
  • ½ cup raw walnut pieces
  • ½ cup shredded Parmesan cheese
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 egg lightly beaten

Instructions

  • Preheat oven to 350ºF. Grease a mini-muffin tin with olive oil or cooking spray. (If you don't have a mini-muffin tin, a sheetpan will work too.)
  • Place the carrots in the food processor and process them until they're coarsely chopped.
  • Add the walnuts, cheese, garlic, salt and pepper to the food processor and pulse until chopped. Add the egg and pulse again to incorporate.
  • Form the carrot mixture into 16 balls, squeezing them a little to make sure they hold their shape, and place each one in a cup in the muffin tin.
  • Bake the meatballs for about 45 minutes, turning halfway through cooking time, until they're golden-brown and slightly crispy on the outside.
  • Remove the tin from oven and cool for 5 minutes; to remove the meatballs, run a butter knife along the edges of each muffin cup to loosen before gently popping them out.

Nutrition

Serving: 4meatballs | Calories: 137kcal | Carbohydrates: 7g | Protein: 4.9g | Fat: 10.7g | Saturated Fat: 1.2g | Fiber: 2.3g | Sugar: 2.7g