These hidden-veggie meatballs are a kid-approved way to pack extra nutrition into a familiar favorite. Made with finely grated carrot and zucchini, they stay tender and juicy, while a spoonful of pesto adds bright, herby flavor. Perfect for pastas, lunchboxes, or freezer-friendly meal prep, they’re an easy win for both kids and adults.

Yield: 18-20 meatballs

Ingredients:

• ½ cup shredded carrots
• ½ cup shredded zucchini (squeezed to remove excess water) 
• ½ cup bread crumbs
• 1 pound ground chicken (or beef, turkey)
• 1 egg
• ¼ cup pesto 
• 2 tablespoons milk
• Salt and pepper to season

Method:

Preheat the oven to 400°F, line a rimmed baking sheet with foil or parchment and drizzle with avocado oil. In a medium bowl, place carrots, zucchini, breadcrumbs, ground chicken, egg, pesto, milk, salt and pepper. Mix well until all ingredients are combined. Portion into 2-tablespoon-size meatballs and place on the prepared baking sheet.

Bake for 15-20 minutes or until the internal temperature reaches 165 degrees. Serve with pasta and marinara sauce, roasted vegetables or zoodles.