Meatballs: A staple at every Thanksgiving! This recipe is another one of our favourites, done by our friends at the Prairie Research Kitchen. It is a tasty recipe if you are up for a small challenge. If you are wanting a quick version of this, we have a surprise for you. Our meatballs are up on our online store! Use these, add the sauce on top, and bake according to the back of the packaging. 

Meatballs in bowl with cheese grated on top.

We promise they will be a hit at your Thanksgiving dinner. Let us know what you think, and as usual, tag us in all your tasty dinner photos at eatbump


Bump Meatballs

  • 1 pound Bump Plant Enhanced Ground Beef
  • 2 large eggs
  • 1 ½ cup breadcrumbs
  • ¾ cup zucchini, finely grated
  • ½ cup carrot, finely grated
  • 1 tbsp miso paste
  • 3 tbsp dried shiitake mushrooms
  • ½ tbsp rosemary, ground
  • 1 tsp thyme, ground
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 cup parmesan cheese, grated
  • 1 ½ tsp salt
  • ¼ tsp black pepper

 Cream Sauce

  • 1 ½ cup 35% cream
  • 1 ½ cup milk, 2%
  • 1/3 cup lemon juice, fresh
  • 1 tsp salt
  • ½ tsp black pepper, ground
  • 1 tsp mustard powder
  • ¼ tsp cayenne, ground 
Meatballs in bowl.


Meatball Method

  • In a clean, dry cloth, add grated zucchini and fold up to form a small satchel. Twist tightly and squeeze the satchel to drain as much water from the zucchini as possible. Place drained zucchini, grated carrots, and Bump Plant Enhanced Ground Beef in a large mixing bowl.
  • Place about 1 cup of dried shiitake mushrooms in a high-speed blender and mix on high until a fine powder is formed, about 2-3 minutes. It is ok if a few small pieces remain. Measure out 2 tablespoons of the prepared mushroom powder.
  • In a small bowl combine eggs, mushroom powder, breadcrumbs, parmesan cheese and all remaining ingredients. Mix thoroughly.
  • Add the breadcrumb mixture to the Bump Plant Enhanced Ground Beef, carrot, and zucchini mixture. Mix by hand or in a stand mixer fitted with a paddle attachment until well combined.
  • Roll mixture into heaping tablespoon sized balls about 30g in weight.
  • Arrange on parchment lined baking trays and bake at 425°F for 12-15 minutes, turning halfway until internal temperature reads 165°F or well browned.

Sauce Method

  • Add all ingredients into a medium sized saucepan. Whisking over high heat, bring sauce mixture up to a low boil, and turn heat down so sauce is at a low simmer.
  • Simmer for 10-15 minutes until sauce begins to thicken slightly


  • Place cooked meatballs in a 9x13 baking dish and gently pour warm sauce over top. Sauce may seem thin, but it will thicken as it cooks in the oven.
  • Cover baking dish with tin foil and bake at 350F for 35-4 minutes, stirring and turning the meatballs after 20 minutes to re-coat them with the sauce.
  • Take the meatballs out of the oven and give them another stir. The sauce will thicken more as it sits.
Written by Hailey Hooke

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