Ingredients:

  • 1 lb (450g) lean ground beef
  • 1/2 cup (60g) carrots, finely grated and squeezed dry
  • 1/2 cup (60g) zucchini, finely grated and squeezed dry
  • 1/4 cup (30g) plain breadcrumbs
  • 1 large egg, beaten
  • 1/4 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) onion powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Grate the carrots and zucchini using the smallest holes on your grater. Place the grated vegetables in a paper towel and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, combine the lean ground beef, squeezed vegetables, breadcrumbs, beaten egg, and seasonings. Mix with your hands until just combined, avoiding overworking the meat.
  3. Shape the mixture into small balls, approximately 1 inch (2.5cm) in diameter. Heat a non-stick skillet over medium heat with a drizzle of oil. Cook the meatballs for 8–10 minutes, turning occasionally, until mahogany-brown and firm to the touch.