This delicious hidden veggie meatball recipe is a winner for adults and kids alike. I created this healthy toddler meatball recipe for my picky toddler, and they are chock-full of hidden vegetables and packed with flavor!
Now “eat your veggies” doesn’t need to be followed by a chorus of loud groans!
Read on to find out how to make this kid-friendly meatball recipe.
The BEST hidden veggie meatballs
When my son was a toddler, I struggled to get him to eat his veggies. At that time, the only vegetable he wanted to eat was broccoli.
I came up with a creative solution; hide vegetables in whatever food I could. Thus, these healthy baked meatballs secretly stuffed with veggies were born!
This post may contain affiliate links for your convenience. That means that if you make a purchase, I will receive a small commission at no extra cost to you. Read more here.
This is also an egg-free meatball recipe
Besides being a veggie-hater, my son also had an egg allergy. I created this recipe specifically for kids who suffer from egg allergies.
Trust me, you won’t miss the eggs; this baked meatball recipe is delicious without them!
While this recipe is safe for kids with egg allergies, Β you DO need to make sure you buy panko that contains no eggs! Most panko does not have eggs in it, but it’s always best to double-check when buying.
Luckily, he has now fully recovered from his egg allergy, so I was able to start making my famous leftover rice pancakes for him to take to school!
Healthy meatballs for kids – the secrets!
Use lighter and less fatty meats like ground chicken or turkey to lighten the fat content of the meatball.
These meatballs are lightened up by using half ground pork, half ground turkey in addition to the vegetables.
The lower fat content of the turkey helps reduce the overall fat content of the meatballs, with the ground pork helping it maintain that full, meaty flavor that you crave.
Of course, you could also use ONLY turkey and cut out the pork entirely. It’s up to you and your tastebuds.
Baked meatballs are healthier than fried
Baking is a healthier alternative to frying. By baking them rather than frying them in the pan, you also cut down on fat and mess.
I like to line my baking sheet with foil and give it a quick spray of canola oil to cut on the mess.
Just look at all those vegetables that you know your kids wouldn’t otherwise be eating π
A good food processor will help ensure you get the vegetables chopped finely enough in the meatballs (this is the newer version of my own.
Food processors are amazing…I use them for everything from making meatballs to preparing kimchi.)
Adding vegetables to meatballs
This recipe uses carrots, baby kale, cilantro, and garlic to impart flavor, but you could also substitute any other veggies you have on hand.
I have used broccoli and zucchini in place of the kale, which also tastes amazing and gives it that “green” kick!
Don’t drop the cilantro, it really gives it that extra oomph of flavor!
Now my toddler is 5 years old and these meatballs are still one of his favorite meals!
These meatballs are easy to make and super versatile.
Here are some of the many ways we have eaten them:
- Over pasta with spaghetti sauce
- On a meatball sub
- Over rice with teriyaki sauce
- Floating in ramen soup
- As appetizers with toothpicks
The possibilities are endless!
This recipe makes enough meatballs for a dinner for four, lunch the next day, often with leftovers after that.
How to freeze leftover meatballs
If you find that you are lucky enough to have meatballs left over, simply pack the extras away in the freezer until you are ready to eat them again.
Defrost in the refrigerator and then reheat. I personally prefer to heat them in the microwave with a wet paper towel covering them, as baking them in the oven a second time can make them too dry.
Here are some other great family-friendly recipes you may enjoy:
- Butternut Squash Muffins Packed with Kale and Oats
- Kid-Pleasing Giant Japanese-Style Pancakes
- Double Batch Fluffy Waffle Recipe
- Chocolate Chip Waffles That Aren’t Too Sweet
Pin for Later!
Kid-Friendly Hidden Vegetable Baked Meatballs
These delicious kid-friendly baked meatballs are a winner with adults and children alike. They are chock-full of hidden vegetables and packed with flavor!
Ingredients
- 1.3 lbs lean ground turkey
- 1.3 lbs ground pork
- 1 cup carrots, chopped
- 2 cups loosely packed baby kale (or kale, zucchini, broccoli)
- 1/4 cup cilantro (tightly packed)
- 3 cloves garlic (loosely chopped)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp italian seasoning
- 3/4 tsp salt
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 425° F. Lay out a large cookie sheet or baking sheet. Line with foil if you wish for easier clean up and spray lightly with canola oil spray.
- Ensure both ground meats are fully defrosted. Place in large mixing bowl.
- Put the carrots, kale, garlic, and cilantro in a food processor and chop at medium-high speed until finely chopped. Add the chopped veggies to the ground meats
- Combine all the seasonings (salt, Italian seasoning, garlic and onion powder) and mix. Sprinkle over the top of the meat and veggies and mix with your hands until everything is combined.
- Add the panko crumbs and mix again with hands until combined.
- Begin to remove the meatball mixture and roll into golf ball sized balls. Place each ball on the oiled tray, making sure to leave a little space between each one. Continue until all the meat has been rolled into balls.
- Place the meatballs into the oven for 15-20 minutes, depending on your oven. Begin checking at 15 minutes. The meatballs will be done when the center is cooked all the way through and you will start to see the juices browning underneath the meatballs on the pan.
- Remove and allow to rest 5 minutes. Serve as desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Braun FP3020 12 Cup Food Processor Ultra Quiet Powerful motor, includes 7 Attachment Blades + Chopper and Citrus Juicer , Made in Europe with German Engineering
-
Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 7 Piece: 1/8 tsp, 1/4 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients
-
Good Cook 13 Inch x 9 Inch Cookie Sheet
Nutrition Information:
Yield: 35 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 94mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 9g
Audrey Johnson says
They look great. I like that you can substitute other vegies too.
Marissa says
Yes, it’s a very versatile dish!
Becky says
Hi. I am making these for the first time. It doesnβt seem like many vegetables. Are you supposed to measure the veggies before or after chopping them? Thank you!!!
Marissa says
Measure when it is whole and then chop it! If it doesn’t seem like enough, you can always add more veggies…the picture with the veggies in the cup is after then have been chopped and smooshed down into a glass for my picture. π
Becky says
These were very good…and flavorful!! Thank you!
Shawntel says
About how many meatballs does this make?
Marissa says
You know what, that’s a great question Shawntel! I know that I made rows of 5 by around 9-10, so depending on how generous you are with the size of your meatballs you will get around 45-50 meatballs! I fill up one 13 x 18-inch baking pan completely.
Julie Briones says
Yummy! Love that there are no eggs… works for my little grandson!
Marissa says
Perfect! I know the struggle of cooking for kids with allergies, hope they like the recipe!
Chas says
Love this, every mom needs a few hidden veggie recipes up their sleeve. Thanks for sharing on To Grandma’s House We Go!
Marissa says
Sure thing, Chas π
Miz Helen says
I just pinned your awesome recipe and can’t wait to try it! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Marissa says
Thanks Miz Helen, hope you like them!
Milena says
I should better get on these! Always in need of ideas to get more veggies into kiddo.
Marissa says
Milena, it’s a great way to sneak them in there! I blend them up and put them in sauces too.
Cristal Edwards says
Hi!! Thanks for this recipe! How long can it be frozen for?
Marissa says
Cristal, we usually eat them within a week of making them so I Googled this — looks like they stay good around 3-4 months but definitely do some research yourself and see what you are comfortable with. π Enjoy!
Shelby says
Just made these, and they are DELICIOUS on their own! Planning to use them for a couple different recipes using different sauces, but could honestly just devour them as is right now instead lol
Marissa says
Awesome, thanks so much, Shelby! Yes, we enjoy eating them alone, with rice and teriyaki sauce, over pasta, and on meatball subs – so many possibilities! π