Hidden Veggie Meatballs for Toddlers

 Ingredients:

• 1 pound ground turkey
• ⅓ cup breadcrumbs (or oat flour, almond flour)
• ¼ cup grated Parmesan cheese
• 1 small onion, finely grated
• ½ large red bell pepper, finely grated
• 1 medium carrot, finely grated
• 1 small zucchini (or ½ large zucchini), finely grated
• 1 large egg (optional, for binding)
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Grate the onion, bell pepper, carrot, and zucchini. Use a box grater or food processor for ease.
2. In a large bowl, mix together the ground turkey, breadcrumbs or flour, Parmesan, grated vegetables, minced garlic, and spices.
3. Add the egg if using, and mix until everything is well combined.
4. Roll the mixture into small meatballs, about 1 inch in diameter.
5. Heat the olive oil in a skillet over medium heat. Cook the meatballs in batches, turning gently, for about 10-12 minutes until they are golden and cooked through.
6. Alternatively, bake at 375°F (190°C) for 15-20 minutes for a healthier option.
7. Let the meatballs cool slightly before serving. They can be served plain, with a dip, or alongside pasta, rice, or vegetables.

Notes:

• For variety, try using grated sweet potato, spinach, or yellow squash instead of some of the vegetables.
• You can freeze cooked or uncooked meatballs for later. Just store them in an airtight container for up to 3 months.
• Reheat in the microwave or oven when ready to serve.