These turkey meatballs are full of veggies and deliciousness! They’re perfect for little hands (baby led weaning #BLW) and the whole family.
I’ve gotten into the habit of meal prepping RJ’s dinners on Sunday, while RJ naps. I try to make a few different dishes, so that over the course of the week – he has a variety to choose from.
Whenever I make a batch of these turkey veggie meatballs, RJ devours them within a few days – but, they’re also freezer friendly. Sometimes I’ll make a double-batch, and freeze them in portions. That way, the night before – I can take a portion out for RJ’s dinner and I don’t have to worry too much about making a full meal after a long day at work and daycare. Add some whole wheat pasta or zucchini noodles (zoodles) with marinara on the side and boom – delicious dinner, ready in minutes!
What You’ll Need:
Baking sheet
Parchment paper
500g ground turkey
1 egg, beaten
⅔ cup seasoned breadcrumbs
¼ tsp each: onion powder, garlic powder, paprika
½ cup each: shredded zucchini and carrots
Optional:
¼ cup Parmesan cheese
A small onion, diced finely.
How To Make Them:
Preheat oven to 375°
Prepare baking sheet with parchment paper (if using aluminum foil, spray with cooking spray).
Mix all ingredients and form into 1-2in balls (should make 15-16 balls). I use a small ice cream scoop to make sure they’re all evenly sized, and will cook evenly.
Bake for 25-30 mins and serve!
For an extra cheesy, salty bite – you can add in some parmesan cheese. If making these for your little one, keep in mind that Parm can be quite salty – so just be mindful of that.
You can also add a finely diced onion, if you want. I’m not a fan of onions, so I omit it – but it would def bring another layer to the meatballs.
If you make these, share on social media and tag me (@thiscrazyblog) because I’d love to see them!