Turkey and Veggie Mini Meatballs
These bite sized turkey meatballs are loaded with hidden vegetables and baked in the oven so they do not require any frying making cleanup a breeze. The recipe contains no nuts or dairy so it is a reliable protein packed option for kids with food allergies.
Oven baked mini turkey meatballs packed with hidden veggies that are completely nut free and dairy free.
Nutrition per serving
Ingredients
Protein
Vegetables
Binding
Seasoning
Instructions
Prep and Preheat
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Grate the zucchini and carrot then use a clean kitchen towel to squeeze out as much moisture as possible from the zucchini.
Mix the Meatball Mixture
In a large bowl combine the ground turkey grated zucchini carrot egg breadcrumbs and garlic powder. Mix gently with your hands until just combined being careful not to overwork the meat or the meatballs will become tough.
Shape and Bake
Roll the mixture into small balls about 1 inch in diameter and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes until cooked through and lightly golden on top.
Serve with Dipping Sauce
Serve the meatballs hot with your favorite allergy friendly dipping sauce such as marinara or honey mustard. These also work great tossed with gluten free pasta for a complete dinner.
Substitutions
Common mistakes
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