Hidden Veggie Pasta with Homemade Mini Meatballs (Gluten Free Comfort Food!)
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This cozy Hidden Veggie Pasta with Homemade Mini Meatballs recipe features a homemade veggie-loaded sauce made with red bell pepper, Roma tomato, yellow onion, carrot, and garlic—blended to creamy perfection.
Paired with tender mini meatballs and rotini noodles, it’s a family-friendly dinner packed with flavor, nutrients, and comfort.
Perfect for busy weeknights, meal prep, or sneaky veggie wins with kids.
While the dish itself is not spicy (don’t worry- it’s kid friendly!), a touch of toasted red pepper flakes on top elevated the flavor perfectly!
Why You’ll Love This Hidden Veggie Pasta with Homemade Mini Meatballs
- It’s gluten free and high protein
- You can easily make it dairy free with 1 quick swap
- It’s packed with veggies, although your kids will never know!
- It’s full of flavor
- The mini meatballs make it even more kid appealing, but you absolutely cut a bit of time and use/make full sized meatballs
Ingredients
- 2 cups pasta of choice – I used Jovial Foods brown rice rotini
- 1 red bell pepper, halved
- 1 yellow onion, halved
- 4 Roma tomatoes, halved
- 2 carrots, chopped
- 4 large garlic cloves
- 2 tbsp olive oil
- 2 tbsp Italian seasoning
- Salt & Pepper
- 1/2 cup heavy cream
- 1 cup pasta water -reserved from once your pasta finishes boiling
- 1/4 cup grated Parmesan cheese
- 6 fresh basil leaves, chopped
- For serving:
- Fresh parsley, finely chopped
- Additional grated Parmesan cheese
- Mini Meatballs
- 3/4 lb ground beef (feel free to use the full pound, it just makes a ton when you’re making them mini!)
- 1/3 cup cracker or bread crumbs
- 1 egg
- 1 tbsp grated parmesan
- 1 minced garlic clove
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Process
- Roast the Vegetables – chop veggies and add to baking sheet
- Toss in olive oil, then sprinkles spiced overtop
- Bake at 400°F for 35-45 minutes, until soft and slightly caramelized on top
- While the veggies are roasting make meatballs
- Combine all ingredients to a large bowl, mix well, and roll into mini balls, about 3/4″ for true mini shape
- When veggies are done, bake meatballs at 400 for 10min (longer if you opt for larger meatballs)
- Transfer the roasted vegetables to a blender.
- Add heavy cream and blend until smooth and set aside
- Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Place a large skillet over medium heat
- Add the blended sauce and about 1/2 cup of the reserved pasta water and stir
- Add the cooked pasta, 2 tbsp Parmesan cheese, an mix
- Allow to simmer about 5 min, as it will thicken slightly
- Stir in the chopped basil leaves
- Serve with fresh parmesan and chopped parsley and enjoy
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Dairy free – sub coconut cream for the heavy cream and vegan mozzarella
- Thinner sauce – this is pretty thick sauce. You can strain it by pressing it through a fine mesh strainer with a spatula for a thinner sauce. Also feel free to add more pasta water to thin it out
More Dinner Recipes You’ll Love!
If you make these Key Lime Pie Cheesecakes I’d love to your thoughts! Or tag me on social media so I can see your creations!
Hidden Veggie Pasta with Homemade Mini Meatballs (Gluten Free Comfort Food!)
Print Pin RateServings: 6
Ingredients
- 2 cups pasta I used Jovial Foods brown rice rotini
- 1 red bell pepper halved
- 1 yellow onion halved
- 4 Roma tomatoes halved
- 2 carrots chopped
- 4 large garlic cloves
- 2 tbsp olive oil
- 2 tbsp Italian seasoning
- Salt & Pepper
- 1/2 cup heavy cream
- 1 cup pasta water -reserved from once your pasta finishes boiling
- 1/4 cup grated Parmesan cheese
- 6 fresh basil leaves chopped
For serving:
- Fresh parsley finely chopped
- Additional grated Parmesan cheese
- Red Pepper Flakes for an optional kick
Mini Meatballs
- 3/4 lb ground beef feel free to use the full pound, it just makes a ton when you’re making them mini!
- 1/3 cup cracker or bread crumbs
- 1 egg
- 1 tbsp grated parmesan
- 1 minced garlic clove
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Roast the Vegetables – chop veggies and add to baking sheet
- Toss in olive oil, then sprinkles spiced overtop
- Bake at 400°F for 35-45 minutes, until soft and slightly caramelized on top
- While the veggies are roasting make meatballs
- Combine all ingredients to a large bowl, mix well, and roll into mini balls, about 3/4″ for true mini shape
- When veggies are done, bake meatballs at 400 for 10min (longer if you opt for larger meatballs)
- Transfer the roasted vegetables to a blender.
- Add heavy cream and blend until smooth and set aside
- Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Place a large skillet over medium heat
- Add the blended sauce and about 1/2 cup of the reserved pasta water and stir
- Add the cooked pasta, 2 tbsp Parmesan cheese, an mix
- Allow to simmer about 5 min, as it will thicken slightly
- Stir in the chopped basil leaves
- Serve with fresh parmesan and chopped parsley and enjoy