Hidden Veg Meatballs

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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Juicy meatballs with hidden veg, served in a tomato and pepper sauce with gooey melted cheese.

Inspired by: http://kitchensanctuary.com/2015/09/hidden-veg-meatballs/

recipe updated Mar 26, 2020


  • Zucchini icon
    1 (195g)
  • Button mushroom icon
    Button mushroom
    4 (120g)
  • Parmesan cheese icon
    Parmesan cheese
    4 tbsp (37g)
  • Onion icon
    2 (280g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (4g)
  • Garlic clove icon
    Garlic clove
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Mozzarella cheese icon
    Mozzarella cheese
    140g (about 1⅛)
  • Cheddar cheese icon
    Cheddar cheese
    75g (about ¾ cup)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Ground pork icon
    Ground pork
    250g (about 1 cup)
  • Ground beef icon
    Ground beef
    500g (about 2¼ cups)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 tbsp (15ml)
  • Ground cumin icon
    Ground cumin
    about ½ tsp (1g)
  • Egg icon
    1 (50g)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • Salt icon
    2 pinches
  • Black pepper icon
    Black pepper
    2 pinches
  • Canned tomatoes icon
    Canned tomatoes
    800g (about 2)
  • Tomato purée icon
    Tomato purée
    1 tbsp (15ml)
  • Dried oregano icon
    Dried oregano
    1 tsp (1g)
  • Sugar icon
    1 tbsp (13g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with foil then set aside
  3. Add olive oil, ground pork, ground beef, zucchini, button mushroom, parmesan cheese, onion, fresh parsley, worcestershire sauce, ground cumin, egg, egg yolk, salt and black pepper to a clean large mixing bowl
  4. Mix gently until combined
  5. Form into balls
  6. Transfer meat to baking sheet
  7. Bake and continue - 20 min, 200°C
  8. Add olive oil to a clean Dutch oven
  9. Heat - low heat
  10. Add onion to the Dutch oven
  11. Cook until softened - approx 5 min
  12. Add garlic clove and red bell pepper to the sauce
  13. Cook - approx 5 min
  14. Add canned tomatoes, tomato purée, dried oregano, sugar, salt and black pepper to the sauce
  15. Simmer - approx 10 min
  16. Transfer meat to sauce
  17. Cover with mozzarella cheese
  18. Sprinkle with cheddar cheese
  19. Bake until melted - 15 min, 200°C
  20. Serve
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