Turkey & Veggie Meatballs


Ages ago a friend of mine asked me about making meat dishes for her little one.
His name is Costner and he's on the I'm a Dandy Baby page, so go look at how adorable he is.

I had these meatballs in mind and I've finally just documented the making of these.
He's probably moved on to Prime Rib by now but these are for him regardless.


The veggies in these make the meatballs very moist and tender which makes them perfect for beginning finger foods.  It's also a fantastic way to sneak in vegetables for kids reluctant to eat them.

I used the grating blade in my food processor for these but if you really need to hide the vegetables from unsuspecting kids (or husbands and wives) then go one step further and grind them up with a regular blade as well.

Picnik collage

Turkey & Veggie Meatballs

1 1/2 lbs lean ground turkey
1 large zucchini, grated (about 2 cups)
1 large carrot, grated (about 2 cups)
2 large mushrooms, grated (about 2 cups)
1/2 onion, finely chopped
1 clove garlic, minced
3/4 cup grated mozzarella cheese
1/4 grated parmesan cheese
1/2 cup bread crumbs (I used italian seasoned)
1 beaten egg
2 + 2 teaspoons extra virgin olive oil, divided
pinch of salt and pepper (optional)

Heat the olive oil in a large pan over medium to high heat.
Sauté the onions for a few minutes and then add your carrots and garlic.
Stirring occasionally, cook until they start to soften.
Add in your zucchini and mushroom, give it a good stir and sauté until all the ingredients have softened.
Set aside to cool.

In a large bowl, add your turkey, cheeses, bread crumbs, egg, s&p and cooled vegetables.
Mix it all up with your hands.

Clean out your large pan and get it nice and hot again.

I used a cookie scoop for my meatballs but you could use a spoon.
Brown your meatballs in 2 teaspoons of evoo.
You might have to do this in batches depending on your pan/meatball size.

At this point you can cook them all the way through or you could simmer in some sauce (which I did).

After browning your meatballs, add them all back to the pan and pour in 1 jar of pasta sauce
or if you feel it's just too much flavor for your little you could add a can of plain tomato sauce as well.

Simmer for about 20 minutes until your meatballs are cooked through.

Serve by themselves or with pasta.


Peanut immediately goes through and eats all of his meatballs.
He devours these meatballs.
I devour these meatballs.
B devours these meatballs.

Did anyone notice that I'm letting Peanut eat rotini and meatballs with pasta sauce....
in a white t-shirt.
What was I thinking?


-Use any meat or combination of meats such as chicken or beef
-Use this to make turkey burgers, swedish meatballs or meatloaf
-Add fresh herbs

Refrigerate for up to 3 days or freeze for up to 3 months.
I immediately froze half the batch after making.

Turkey is a great source of protein as well as niacin, vitamin, B6 and tryptothan which is an amino acid.

Carrots have lots of carotenioids that work as antioxidants, convert to vitamin A, boost the immune system and protect and enhance your eyes and sight.

Zucchini is high in potassium, vitamin, A, beta-carotene, lutein and magazine.

Mushrooms are a rich source of potassium, riboflavin, niacin and selenium.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.


  1. Have made these twice now, my baby loves them. My husband who hates all things green, actually had seconds. Thanks for the great recipe.

  2. I'm excited to make these for my little Jackson this afternoon. Thanks for the great recipe!


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