Hidden Veggie Meatballs
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 20 meatballs
  • 1 lb lean ground turkey
  • 1 small zucchini
  • ½ of a medium onion
  • 2 cups packed fresh baby spinach
  • 2 tbsp minced garlic
  • 1 egg
  • ¼ cup Panko bread crumbs
  • ¼ cup freshly grated Parmesan cheese
  • 1 tsp Italian seasonings
  • ½ tsp salt
  • ¼ tsp pepper
  1. Preheat oven to 400. Wash zucchini and chop off ends. Roughly chop (cut the zucchini a few times so it fits in a food processor). Peel and roughly chop onion.
  2. Place turkey, zucchini, ½ onion, spinach, garlic, egg, Parmesan cheese, Italian seasonings, salt, and pepper into the food processor. Blend until smooth and all veggies are incorporated. Add breadcrumbs and process until combined.
  3. Use a tablespoon to scoop heaping spoonfuls of meat mixture onto a sheet pan lined with a nonstick mat or tin foil. Lightly use fingers to form into round mounds. Bake for 20 minutes or until cooked through.
These meatballs freeze well! To freeze, allow cooked meatballs to cool, place in freezer on a nonstick mat or plate (make sure meatballs are not touching). Freeze for 1 hour then transfer to individual bags or large container. To reheat, microwave 3-6 meatballs for 30 seconds, turn over and microwave for another 30 seconds.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/hidden-veggie-meatballs/