Hidden Veggie Meatballs & Spaghetti

Use the small or tapered end of the vegetable to finely grate the veggies.


  • 16 ounces spaghetti
  • 2 lbs. extra lean ground beef
  • 1 cup plain dry bread crumbs
  • 1 Tbsp. Italian seasoning
  • 1 cup finely grated carrot
  • 1 cup finely grated zucchini
  • 2 eggs
  • 2 jars Ragu® Sauce


  1. Cook spaghetti according to package directions; drain.
  2. Combine ground beef, bread crumbs, carrot, zucchini and eggs in medium bowl until well blended; shape into 24 meatballs.
  3. Bring Sauces to a boil in 6-quart saucepot over medium-high heat. Gently stir in uncooked meatballs.
  4. Reduce heat to low and simmer covered, stirring occasionally, until meatballs are done, about 20 minutes. Serve over hot spaghetti.

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