Delicious baked meatballs with veggies
What’s the story behind the recipe?
Endometriosis feels like an endless challenge, but you can boost your body in the fight against pain and bloating by changing your diet.
Food is powerful medicine, and I use it to manage my life with endometriosis.
I consider myself a conqueror of endometriosis because, over the years, I have been able to fight inflammation and balance estrogen through diet, stress management, and exercise.
Diet plays an essential role in fighting inflammation and balancing estrogen.
You will significantly reduce endo symptoms if you set the proper diet for your body.
Inflammation and high estrogen levels can make endo symptoms worse. And your diet can influence both of these factors.
Real change takes time. Step by step, you can change your diet to keep your endo symptoms under control.
Every time I create a recipe, my goal is to avoid inflammation in the body, keep my estrogen levels steady by playing with ingredients, and promote a balanced diet. That’s my first rule to prevent inflammation.
The second rule is that I eat organic produce as often as possible.
After years of experimenting with my body, I can say that diet plays a crucial role in improving the symptoms of endometriosis.
Food is much more than calories or energy for our bodies. It can change every cell in the body and even reverse disease.
This healthy meatball recipe combines organic ground pork with vegetables, fresh parsley, green onions, and spices. Turmeric is one of the spices I use in almost all my dishes, including my coffee.
Let us take a look at turmeric:
Organic turmeric is a must-have in every woman’s kitchen.
Thousands of years ago, people in India and China used turmeric to flavor foods and promote health. Its traditional use may go back more than 10000 years in India.
Turmeric is often referred to as “the spice of life.”
After thousands of years of use in traditional health practices, hundreds of scientific studies demonstrate turmeric’s powerful health-promoting properties.
The ingredient that gives this exotic spice its bright yellow color and unique flavor is called curcumin, which plays an essential role in turmeric’s health-promoting properties.
This powerful antioxidant can support hormonal health in women, promote gallbladder function, keep cholesterol levels in the normal range, support brain health, etc.
Turmeric and curcumin are difficult for our bodies to absorb. Use black pepper or ginger to get the most out of turmeric and curcumin.
About my baked meatballs with sneaky veggies
These baked meatballs are so easy to make, tender, and delicious. If you cook them in the oven, you will get a healthier and lighter version than the classic one.
Cooking on the stove would cause the oil to splatter everywhere, and you have to make the meatballs in batches.
These meatballs contain lots of vegetables and can be served with whole wheat pasta, your favorite salad, or fresh veggies, so you have a protein and fiber-rich meal in one.
Protein and fiber help with weight loss and maintenance and are essential for blood sugar control.
These delicious baked meatballs with veggies are a great way to get the kids and even the whole family to eat more veggies, and they are easier to digest than classic meatballs.
They are made from scratch and seasoned with dried thyme, Mediterranean herbs, garlic and turmeric, a good handful of fresh parsley, salt, and black pepper.
The eggs and two tablespoons of whole wheat flour bind the mixture together. Once you have formed the meatballs, place them on a baking sheet and bake to tender perfection.
Baked meatballs with veggies are also great for your lunchbox and for those who want to lose weight or fast, as they are rich in fiber and protein and will keep you fuller longer.
Do not worry about the fats from the ground pork because fats are essential for hormone production, feeling full, blood sugar, and controlling inflammation. You can eat small portions to add variety to your diet.
These baked meatballs with vegetables are great for a healthy and filling lunch. Just let them sit at room temperature for 30 minutes before your meal, and you will not need to reheat them. All you need is a big salad and a slice of crusty bread, and you’ll be full for a couple of hours.
The secret to a tasty and tender meatball is how you season your meat mixture and one teaspoon of baking soda. A little olive oil will give your meatballs extra moisture and flavor.
Adding baking soda to your meatballs is a well-kept secret that I inherited from a well-known chef who retired. It adds a nice texture and tenderness to the meatballs.
How do you store leftover meatballs?
Leftovers can be stored in an airtight container in the refrigerator, where they will keep for up to 4 days.
What are the ingredients for these baked meatballs with veggies?
For 25 medium meatballs
1 kg of organic ground pork (or a mixture of ground beef and ground pork)
Two medium zucchini (about 500 grams)
Three organic or free-range eggs
Two heaping tablespoons of whole-wheat flour
Three medium carrots, peeled and grated
Three medium yellow onions, finely chopped
Fresh parsley, a good handful, chopped
Five green onions, finely chopped
One medium head of garlic, peeled and chopped
One teaspoon of organic turmeric powder
One teaspoon of baking soda
Five tablespoons extra virgin olive oil
One teaspoon of dried organic Mediterranean herbs
½ teaspoon dried thyme
Salt and black pepper
Note: I do not go too lean for meatballs because we need some fat to get juicy and tasty meatballs. Otherwise, you will get tough meatballs.
How to make delicious baked meatballs with sneaky vegetables?
Preparation time: 20 minutes
Cook: 30 minutes
Preheat the oven to 200 degrees Celsius.
Step 1: Prepare the vegetables
Peel and finely chop the onions.
Peel and grate the zucchini and carrots.
Peel and chop the garlic.
Peel and finely chop the green onions and set aside.
Finely chop the fresh parsley and set aside.
Step 2: Cook the vegetables
Heat a pan with three tablespoons of extra virgin olive oil and add the onions.
Add the zucchini, carrots, and ½ teaspoon salt to the onions.
Mix everything and cook until the water has evaporated from the zucchini.
When the zucchini mixture is almost cooked, add the minced garlic.
Cook for another 2 minutes and set aside to cool.
Step 3: Prepare the meatball and vegetable mixture:
Combine ground pork, eggs, cooked vegetables, turmeric, baking soda, thyme, and Mediterranean herbs in a large mixing bowl.
Drizzle two tablespoons of extra virgin olive oil over the mixture and toss.
Add green onions, parsley, and two tablespoons of whole wheat flour.
Season with a big pinch of salt and black pepper.
Mix everything until it is well blended.
Shape the meatballs with your hands and press the center of the meatballs lightly.
Step 4: Bake the meatballs
Line a baking sheet with parchment paper and lightly grease it with olive oil.
Place the meatballs on the baking sheet.
Bake them in the preheated oven for about 15 minutes. Then flip them over and bake for another 15 minutes or until the meatballs are cooked and nicely browned.
Your feedback means a lot because it gives me the creative impetus to develop more exciting recipes or interesting content. If you recreate these baked meatballs with vegetables, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle, or leave a comment below.
I look forward to hearing from you.
Wishing you a healthy spring full of healthy recipes, inspiration, and good things,
With love and gratitude,
All content on the Healthywomanstyle website is created and published online for informational purposes only. It is not intended to substitute for professional medical advice and should not be considered health or personal advice.
The content on this blog should never be used as a substitute for medical advice from your physician or other qualified healthcare professional.
Please consult your physician before making health decisions or seeking advice about a medical problem.
We are not responsible for the outcome of the recipes you try on healthywomanstyle.com.
Due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities, you may sometimes get different results than we do.