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Carrot and Beef Meatballs with Marinara

Carrot and Beef Meatballs with Marinara


  • 1 pound 85 percent lean ground beef
  • 2 small carrots, grated
  • 1/2 cup fresh Italian parsley leaves, finely chopped
  • 1/4 cup finely ground flax seeds
  • 3 ounces Parmesan, grated, plus more for serving
  • 1 large egg
  • 4 garlic cloves, finely chopped, divided
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 1 28 ounce can whole peeled tomatoes
  • 3/4 pound spaghetti


  1. Gently combine beef, carrots, parsley, flax seeds, Parmesan, egg, and 2 cloves of the garlic in a bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
  2. Shape the mixture into 12 meatballs (2 tablespoons each).
  3. Heat a large straight-sided saute pain over medium high heat for 30 seconds.
  4. Add the oil and heat for 10 seconds.
  5. Transfer to a plate to hold.
  6. Pour off all but 2 tablespoons of the remaining oil in the pan.
  7. Add onion and remaining 2 garlic cloves to the pain and season with salt and pepper.
  8. Cook, stirring until the onion is tender, 3 to 4 minutes.
  9. Add tomatoes and season with salt and pepper.
  10. Simmer, breaking up the tomatoes with a spoon, until the sauce is slightly thickened, 4 to 5 minutes.
  11. Return the browned meatballs to the pan.
  12. Gently simmer until the meatballs are cooked through and the sauce is thickened, 18 to 20 minutes.
  13. While the meatballs cook, boil the pasta until al dente.
  14. Serve the pasta topped with sauce, meatballs, and grated Parmesan.


  • Recipe provided by Charlyne Mattox, author of Cooking with Seeds.

Nutrition Information

Per serving: 820 kcal cal., 35 g fat (11 g sat. fat), 690 mg sodium, 9 g fiber, 9 g sugar, 45 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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