OT: Weird cooking question

[Guest guest]

I've been making high-carb " hamburger meatballs " by mixing in some

ground beef (uncooked) with advocado & asparagus in a food

processor/blender, and then baking in the oven. As I've been

increasing advocado & asparagus, and decreasing the amount of ground

beef, it's been harder to get the meatballs to be 175-degrees. I

think the huge amount of vegetables in the mixture is making it hard

for it to reach a high internal temperature. Anyone do anything

similar? Any suggestions on how to make sure this is thoroughly cooked?

Thanks,

Angie