These meatballs started as a school-lunch solution but turned out to be one of my favorite prep-ahead appetizers for family gatherings like Thanksgiving. They hold beautifully, reheat well, and please both kids and grown-ups alike. I originally came up with this recipe for my son, Cato. He’s in that stage of not eating much protein and being a bit picky with vegetables, so I have to get creative — sneaking veggies into meals and finding fun ways to make protein appealing. That’s how these meatballs came about. I packed them in his lunchbox with a little fermented veggie dip on the side. Honestly, I was skeptical, but he came home and asked for more! I tested them on my husband, Cody, next, and he was just as into them. Since then, I’ve been making them often — sometimes doubling the recipe and switching up the fruit or veggie mix depending on what’s in the fridge. Here’s the original version — give it a try!
Active time: 20 min • Total time: 35 min
30 meatballs
4–6 meatballs
5–6
• Box grater
Ingredients
- 1 lb ground beef
- ¼ cup onion, finely chopped
- ¼ cup carrot, finely grated
- ¼ cup Granny Smith apple, finely grated
- ½ cup Parmesan cheese, grated (or Latteria Vecchio, see note below)
- ½ cup whole-grain breadcrumbs
- 1 egg
- 1 garlic clove, minced
- 1 tsp fresh thyme, finely chopped
- Salt and pepper, to taste
Sourcing & Substitution Tips:
- As the proud owner of Hackamore Ranch, I obviously have a preference for the beef we raise on our small family-run ranch. Our cattle graze freely on open pasture, without antibiotics, hormones, or additives — just clean, natural feed and plenty of sunshine. That care gives the beef its deep, rich flavor and tender texture, which makes all the difference in these meatballs.
- If you’re looking for a local replacement for Parmesan, go for Lira Rossa’s Latteria Vecchio — its a raw milk cheese aged 365 days in Moulton, TX.
- To make this recipe gluten-free, use gluten-free breadcrumbs or crushed crackers.
- Any firm, tart apple works well (like Cameo, Pink Lady, or Honeycrisp), or swap in a firm pear for something a little different.
Instructions
- Preheat the oven to 400°F. Lightly grease a baking sheet with oil.
- Mix the meatballs: In a large bowl, combine the ground beef, onion, carrot, apple, parmesan, breadcrumbs, egg, garlic, and thyme. Season with salt and pepper. Mix just until combined—overmixing will make the meatballs dense rather than tender.
- Shape the meatballs: Roll the mixture into balls about the size of a golf ball (you’ll get roughly 30–31 total). Arrange evenly on the prepared baking sheet.
- Bake the meatballs: Bake for 15 minutes, turning once halfway through, until browned and cooked through.
Serving & Storage Suggestions
- Serving temp: Warm or room temperature.
- Pairs well with: Serve plain or with your favorite dip—try a tangy fermented veggie dip, yogurt-herb sauce, or grainy mustard vinaigrette.
- Storage / Best by: Refrigerate in an airtight container for up to 3 days.
- Make-ahead optionality:
- To freeze: Arrange cooled meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container.
- To reheat: Warm in a 350°F oven for 10–12 minutes, or until heated through.
These meatballs freeze beautifully—I often double the batch for quick future meals.
Original Source: https://hackamoreranch.com/blog/beef-meatballs-with-apple-and-carrot/
Did you make this?
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