Flavorful Kid-Friendly Vegetable Baked Meatballs Recipe (2024)

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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.

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!

Flavorful Kid-Friendly Vegetable Baked Meatballs Recipe (1)

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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, 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 inaddition to the vegetables.

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.

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Just look at all those vegetables that you know your kids wouldn’t otherwise be eating 😉

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.)

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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 superversatile.

Here are some of the many ways we have eaten them:

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

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Flavorful Kid-Friendly Vegetable Baked Meatballs Recipe (6)

Yield: 35 Meatballs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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.