Watch your family’s vegetable hesitation vanish with this clever spin on an Italian Old World classic. By combining traditional ground beef with two secret, nutrient-dense powerhouses, you can serve up a family favorite that also packs a nutritional punch. The finely shredded squash completely melts into the meat mixture during cooking, adding moisture without altering the expected texture, while the cooked lentils blend seamlessly into the ground beef. Combining plant-based and animal proteins delivers a complete, iron-rich amino acid profile, while the lentils and squash together add double the dietary fiber into every bite to promote healthy digestion and long-lasting fullness. The squash also provides vitamin C and potassium to support immune health and optimal blood pressure. You’ll also cut down on costs by stretching pricy meat with these more affordable ingredients. Perfect for meal prep and stashing in your freezer, or simmering in your slow cooker all day, these meatballs are sure to become a family favorite in busy seasons of life.

Serves: 4-6 (or make the full batch and freeze half for another time)

Total Time: 20 minutes active time, 30 minutes simmering time (or 4-6 hours in a slow cooker)

Ingredients: 

• 2 cups breadcrumbs 
• 1 cup milk (use dairy-free if you prefer)
• 2 pounds ground beef
• 2 cups cooked brown lentils (if canned, rinse and drain them)
• 1 cup shredded parmesan cheese (omit to keep this dairy-free)
• 1 yellow squash, shredded 
• 1 tablespoon Italian seasoning blend
• Salt and pepper to your preference
• 1 jar of your favorite tomato sauce
• 2 cups broth (whichever type you prefer—use broth concentrate and water if that’s what you have on hand)
• Pasta, fresh basil, and grated parmesan, to serve 

Directions:

1. Preheat your oven to 400 degrees. 
2. In a large bowl, combine the breadcrumbs and milk and mix thoroughly into a paste. 
3. Next, add the beef, lentils, cheese, squash, seasoning, and salt and pepper, mixing well to just combine. Don’t be tempted to overmix, or your meatballs will be tough. 
4. Use an ice cream scoop or your hands to portion out the meatballs (aiming for roughly golf-ball-sized) onto a baking sheet. Bake for 10 minutes, until just firmed up but not cooked through.
5. Add the sauce and broth to a large pot or slow cooker. Add the meatballs, and toss gently to cover in the sauce.
6. Simmer on low, covered, for 30 minutes if cooking on the stovetop, or cook on low in your slow cooker for 4-6 hours. 
7. Serve the meatballs and sauce over pasta, garnished with basil and parmesan if desired. Enjoy!

Picky Eater Notes: 

If you have particularly picky and detail-oriented kids (or adults!) at your table, you can blitz the lentils and shredded squash briefly to mince them up, so they disappear even further into the ground meat. If you aren’t trying to disguise the vegetables, feel free to use zucchini—you’ll see bits of green in the meatballs, but the flavor will be the same. 

Recipe Notes: 

Feel free to swap the beef for ground chicken, turkey, pork, or any combination your family prefers.