Rainbow Carrot Cutlets with Marinara

I am so excited to share this recipe with all of the parents out there with picky little eaters (big or small). It includes a rainbow of carrots from purple to yellow to orange mixed into a meatball style patty and topped with marinara sauce!

A total healthy meatball packed with tons of vitamins and nutrients - what else could a parent ask for?!

To get the recipe head over to My Cooking Spot and leave me a comment to let me know if your picky eaters noticed the veggies!

Having a hard time finding the recipe? I’ve posted it below for you too!

Rainbow Carrot Cutlets


  • 2-3 organic rainbow carrots
  • 1 small onion
  • 2 garlic cloves
  • 1 pound ground chicken
  • 1 pound ground bison
  • 2 eggs
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • 2-4 Tablespoons extra virgin olive oil
  • Optional Garnish: Marinara Sauce


  1. Peel carrots, chop into quarters and place in food processor.
  2. Quarter onion and place in food processor with carrots, then add garlic cloves.
  3. Pulse until carrot, onion, and garlic is chopped into small pieces.
  4. In large bowl, mix together all ingredients except oil and form into large balls and place on platter.
  5. Heat oil in large pan over medium heat.
  6. Add carrot balls into pan and flatten with spatula. Continue to add until pan is full.
  7. Turn and flip every few minutes until cutlets are cooked through then repeat with more batches until all are cooked.
  8. Serve warm over bed of greens and top with a spoonful of marinara sauce.





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