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Veggie-Packed Spaghetti and Meatballs : High-Fiber, Kid-Approved Classic

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This Veggie-Packed Spaghetti and Meatballs upgrades the traditional dish with hidden veggies and smart swaps—without losing the cozy, familiar flavor kids (and adults) love. Lean ground beef and finely grated vegetables like carrots and zucchini make the meatballs juicy and nutritious, while the veggie-loaded tomato sauce adds even more goodness. Serve it all over whole-grain spaghetti for a fiber-rich, balanced meal.

Ingredients

Scale

For the Meatballs:

1 lb lean ground beef

1/2 cup grated zucchini (squeeze out excess water)

1/3 cup grated carrot

1/4 cup whole wheat breadcrumbs

1 egg

1/4 cup grated parmesan

1 teaspoon Italian seasoning

Salt and pepper, to taste

For the Sauce:

1 tablespoon olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 cup finely chopped spinach or bell pepper

1 (24 oz) jar marinara sauce (or homemade)

Optional: red pepper flakes, extra herbs

For Serving:

12 oz whole-grain spaghetti

Fresh basil or parmesan for garnish

Instructions

Make the Meatballs
Preheat oven to 400°F (200°C). Mix all meatball ingredients in a bowl. Roll into 1.5-inch balls and place on a lined baking sheet. Bake for 18–20 minutes until browned and cooked through.

Cook the Sauce
While meatballs bake, heat olive oil in a pan. Sauté onion, garlic, and chopped veggies until soft. Add marinara sauce and simmer for 10 minutes. Add cooked meatballs to the sauce.

Cook the Pasta
Boil whole-grain spaghetti according to package instructions. Drain and set aside.

Assemble and Serve
Serve meatballs and sauce over spaghetti. Garnish with parmesan or basil if desired.

Nutrition

Find it online: https://thecomfortspoon.com/veggie-packed-spaghetti-and-meatballs-high-fiber-kid-approved-classic/