Veggie Smuggling Spaghetti & Meatballs


Veggie Smuggling Spaghetti & Meatballs

In our house spaghetti & meatballs would be one of the most frequently requested dishes… and it’s no surprise – we all know how delicious they are!

When I’m cooking dinner, I always look for recipes that include lots of vegetables and still taste delicious. Unfortunately, many spaghetti and meatballs recipes are seriously lacking in the vegetable department! And so, I set out on a mission to smuggle as many vegetables as I could into my spaghetti and meatballs.

These meatballs are made with grated carrot, zucchini and onion, while the tomato-based sauce includes chopped tomatoes, carrot, baby spinach and onion. You can also add chopped zucchini, tinned corn or diced capsicum too!

So rather than a plain old spaghetti and meatballs recipe, why not try my veggie smuggling version… it tastes just as good, but is so much healthier!


• 400g dried spaghetti (or any pasta you like)


• 500g beef mince
• 1 egg
• ½ cup grated carrot
• ½ cup grated zucchini
• 1 small brown onion, finely diced
• ½ cup dried breadcrumbs
• salt and pepper to taste


• 1 tbs olive oil
• 1 tsp minced garlic
• 1 brown onion, finely chopped
• 2 carrots, peeled and finely chopped
• 1 X 250g punnet cherry tomatoes, halved (or alternatively 2 X regular tomatoes, chopped)
• 1 X 700g bottle Passata (tomato based pasta sauce)
• sea salt, pepper and shaved parmasen to serve


1. Preheat oven to 180 degrees celsius.
2. To make the meatballs, mix all of the meatball ingredients in a large bowl until well combined.
3. Roll the mixture into tablespoon sized balls and place onto a greased baking tray.
4. Cook for 25-30 minutes or until completely cooked through.
5. To make the tomato sauce, heat the oil in a frying pan over medium heat.
6. Add the carrot, onion and garlic and cook for 3-4 minutes or until soft.
7. Add the chopped tomatoes and passata and mix well.
8. Add the cooked meatballs and stir for 5 minutes or until the sauce has thickened and the meatballs are well covered.
9. Meanwhile, cook the spaghetti in a large saucepan filled with boiling water until al dente. Drain well.
10. Place the spaghetti into the pasta sauce and gently toss until well combined.
11. Serve immediately with cracked pepper, sea salt and shaved parmasen.

What’s your favourite family-friendly veggie smuggling recipe?

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