Veggies are hard for adults and kids to eat enough of. Kids especially. While I try to be in the camp of ‘we shouldn’t hide veggies from our kids… they should be aware of what veggies look like in their raw form’, sometimes, that just doesn’t work. And so, we as parents have to work a little harder to get the veggies into our kids.
So these meatballs are a great option. They are JAM-PACKED with veggies, they’re gluten free and they’re beyond delicious. The recipe makes 30 meatballs, and they freeze great. It’s the perfect thing to make over the weekend, freeze and enjoy when you need a fast dinner during the week.
Here are some other recipes I like when I need to get a little more veggies and protein into my girls (and yes, I love making muffins!):
- Monster Muffins
- Gluten-Free Double Chocolate Zucchini Muffins
- Whole Wheat Carrot Muffins
- Carrot Apple Muffins
- Whole Wheat Carrot Zucchini Muffins
- Apple Zucchini Muffins
- Cauliflower Quesadillas
- Strawberry Spinach Smoothie
- Cheddar Veggie Croquettes
- Chicken Fingers with Broccoli Fritters
- Chia and Hemp Seed Oatmeal
- Easy Falafel Balls
- Mac & Cheese Bites
Veggie Packed Turkey Meatballs
- 1/2 cup broccoli, riced
- 1 cup baby carrots
- 1 cup spinach
- 1/4 cup parsley
- 1 large shallot, quartered
- 1 egg
- 1 tablespoon almond flour
- 1 lb. ground turkey
- Kosher salt and freshly ground pepper
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat and set aside.
- In a food processor, blitz broccoli stems until riced (alternatively, you can use pre-riced broccoli). Add in carrots, spinach, parsley and shallot and blitz until combined.
- In a large bowl, add veggie mixture to egg, almond flour, turkey and seasoning. Mix until well combined.
- Using a cookie scoop, measure out meatballs and place on prepared baking sheet. Bake for 18-20 minutes, or until meatballs begin to lightly brown.
- Cool on a cooling rack and enjoy!