Hidden Veggie Meatballs (Printable Version)
Tender meatballs with ground turkey and grated vegetables, packed with flavor and nutrition.
# Ingredients Required:
→ Protein
01 -
454 g ground turkey
→ Binders and Coating
02 -
55 g breadcrumbs or oat flour or almond flour
03 -
1 large egg (optional)
04 -
30 g grated Parmesan cheese
→ Vegetables
05 -
1 small onion, finely grated
06 -
½ large red bell pepper, finely grated
07 -
1 medium carrot, finely grated
08 -
1 small zucchini or ½ large zucchini, finely grated
09 -
3 cloves garlic, minced
→ Seasonings
10 -
1 tsp Italian seasoning
11 -
½ tsp paprika
12 -
½ tsp salt
13 -
¼ tsp black pepper
→ Cooking Fat
14 -
30 ml olive oil
# Guide to Cooking:
01 -
Finely grate the onion, red bell pepper, carrot, and zucchini using a box grater or food processor to achieve a smooth consistency suitable for toddlers.
02 -
In a large bowl, mix ground turkey, chosen breadcrumbs or flour, grated Parmesan, grated vegetables, minced garlic, Italian seasoning, paprika, salt, and black pepper. Incorporate the egg if using to bind the mixture.
03 -
Use your hands or a spoon to combine all ingredients until evenly integrated.
04 -
Form the mixture into approximately 2.5 cm diameter meatballs, wetting your hands if sticky to facilitate rolling.
05 -
Heat olive oil in a large skillet over medium heat. Arrange meatballs in batches without crowding and cook 3-4 minutes per side until golden and fully cooked, about 10-12 minutes total. Alternatively, bake at 190°C for 15-20 minutes for an oil-free option.
# Extra Suggestions:
01 -
Serve with tomato sauce, pesto, or yogurt dip for added flavor.
02 -
Use a food processor for finely chopping vegetables to improve texture.
03 -
Prepare meatballs ahead; refrigerate up to 3 days or freeze for later use.