Recipe: Hidden Veggie Meatballs

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.