Veggie-Loaded Meatballs

Veggie Loaded MeatballsGetting kids, and moms, to eat their vegetables is a tricky task, but this simple  meatball recipe hides three of mother nature’s most powerful, milk-boosting superfoods: carrots, beets and kale.
All of these help increase milk supply, and provide essential nutrients, as well as adding both flavor and fiber in place of breadcrumbs. While cooking, the vegetables release their juices, forming a beautifully savory pan sauce that would go great over barley, millet, polenta or potatoes, all of which help build a nutritious supply of milk!



  • 1 lb ground beef
  • 1 medium carrot, peeled and chopped into coarse chunks
  • 1 medium beet, peeled and chopped into coarse chunks
  • 1⁄2 head red Russian kale
  • 1 tsp salt
  • 1⁄2 tsp black salt
  • 1 tsp each cumin and paprika, or more, to taste


  1. Shred carrots and beets chunks into the food processor. Set aside.
  2. Run kale through the food processor until it’s finely shredded. Tearing up the kale will make it much easier to process and releases more phytonutrients.
  3. Combine the shredded carrots, beets, kale, beef and spirces in the food processor and pulse until thoroughly mixes. Depending on the size of your machine, you may have to work in batches.
  4. Form balls approximately 1-2 tbsp in size, and drop them into a hot, slightly oiled pan.
  5. Use a spatula to move the balls, then cover the pan with a lid and cook over medium heat for 5-8 minutes, shaking the pan occasionally to ensure even browning.
  6. The meatballs will be done when they are no longer soft to the couch.

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