Mouthwatering Meatballs - thrive360
An adapted meatball recipe. Instead of grated carrots use mushrooms, and used crumbled Weetabix biscuits instead of bread crumbs. High in fibre!
meatball, mushrooms, Weetabix, fibre,
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high fibre meetballs

Mouthwatering Meatballs

After depleting my supply of frozen meals while I was sick, I was restless to replenish my stash.

First up, is a big batch of mouthwatering meatballs. This recipe is adapted from Canada Beef’s Italian meatball version. I subbed in mushrooms instead of grated carrots and used crumbled Weetabix biscuits instead of bread crumbs. The result? Juicy meatballs with a hidden dose of fibre.

We enjoyed them simmered in a tomato sauce for a quick weeknight dinner, and also served on a bed of lettuce drizzled with balsamic vinegar. Hungry yet?

Mouthwatering Meatballs

Yield: Makes 24 meatballs.

Mouthwatering Meatballs


  • 1/2 cup diced mushrooms
  • 1/3 cup grated onion
  • 2 Weetabix biscuits, crumbled (approx. 1/2 cup equivalent)
  • 1 egg lightly beaten
  • 2 tbsp pasta sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt and pepper
  • 1 lb lean ground beef


  1. In a large bowl, mix all ingredients except for ground beef.
  2. Add ground beef and mix well.
  3. Make 1 1/2″ balls and place on foil-lined baking sheet.
  4. Bake in 400F oven for 20 minutes. Check for doneness in several meatballs using digital thermometer (it should read 160F).


I made a double batch and froze the extras in a freezer bag. They will keep in the freezer for 2-3 months.

Have you made meatballs with grated vegetables?


  • Zannat

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