Bulk up traditional meatballs AND sneak more veggies into your meal with these mini turkey veggie meatballs! Grated carrots and yellow squash mix into these baked turkey meatballs so discretely, adding just a bit of natural sweetness and some fun color. Even picky eaters and veggie haters won’t be able to resist (or even notice the veggies are there)! The trick is to get your veggies REALLY small—I like to use a cheese grater to get a super-finely grated texture.
Serve your turkey veggie meatballs over noodles, build a more nutritious meatball sub, or serve in lettuce wraps for an extra dose of veggies and a satisfying crunch! But, you can also make your turkey veggie meatballs mini-sized and serve with skewers for a fun snack. With a side of marinara or ketchup for dipping, this recipe makes veggies so easy to eat!
2 Tbsp broth
1/2 cup carrots grated
1 pound (LB) ground turkey
1/2 cup quick cooking oats (or breadcrumbs)
3/4 tsp salt
1 small onion diced
1/2 cup yellow squash grated
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine all ingredients and mix to combine.
*OPTION: If you don’t want to grate your veggies yourself, add roughly chopped carrots, squash, and onion to a food processor. Pulse to small, ground-up pieces. Add oats and pulse to integrate. Then, add meat to a bowl with your veggie mixture, an egg, broth, and salt.
Roll into balls. (I like to make mini meatballs with a small 2-teaspoon cookie scoop, but you can make these any size you prefer!)
Place on a baking sheet or in a glass baking dish and bake 18-22 minutes, until cooked through to 165°F (75°C).
Serve with marinara sauce, ketchup, or any dip that you like!
Yields ~60 mini meatballs (portioned with a 2-tsp cookie scoop), or ~30 regular meatballs (portioned with a 4-tsp cookie scoop).
1g fiber | 1g sugars
*Nutrition provided for 10 mini meatballs, or 5 regular-sized meatballs.
Serving: 10 mini meatballs