If you’re looking for a simple way to add veggies to your toddler’s meal without the mealtime drama, these Zucchini Cheddar Meatballs are a must-try! They’re soft, cheesy, and easy to pair with anything—making them perfect for little hands and picky taste buds. I love how easy they are to mix up and pop in the oven, and my toddler loves dunking them in their favorite dip. It’s a win-win for busy weeknights, lunchboxes, or make-ahead freezer meals!
These meatballs are a hit year-round, but they’re especially great in the late summer and early fall when zucchini is in abundance. They also make the perfect back-to-school lunchbox filler, easy weeknight dinner, or meal prep staple during busy seasons. Whether you’re using up garden zucchini or stocking your freezer with kid-friendly meals, these are always a good idea!
PS – don’t be judging my crispy brussels sprouts, LOL!
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Ingredients
These ingredients were chosen to keep the meatballs nutrient-dense, flavorful, and toddler-friendly. The zucchini adds moisture and a veggie boost without overpowering the taste, while the cheddar gives that melty, cheesy goodness kids love. Almond flour or breadcrumbs help bind everything together, and the simple seasonings keep it approachable for little taste buds.
- ground meat (beef, venison, turkey, or chicken)
- almond flour or breadcrumbs
- egg (or flax egg)
- shredded cheddar cheese
- zucchini
- garlic powder
- salt & pepper
See recipe card for quantities.
Instructions
- Step 1: Preheat oven – Set to 400°F (200°C) and line a baking sheet with parchment paper. Prep zucchini – Grate zucchini and squeeze out excess moisture using a towel or paper towel.
- Step 2: Mix ingredients – In a large bowl, combine the ground meat, almond flour, egg, cheese, zucchini, garlic powder, salt, and pepper. Mix just until combined — don’t overwork the meat.
- Step 3: Form meatballs – Use your hands or a small cookie scoop to form 1–1½ inch meatballs and place them on the baking sheet.
- Step 4: Bake – Bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden. Let cool slightly before serving.
Hint: Make sure to squeeze out the zucchini well — too much moisture can make the meatballs too soft or fall apart. You want them to be tender but still hold together for little hands.
Substitutions
These can truly be customized to fit any dietary need!
- almond flour → use breadcrumbs or oat flour
- ground meat → try ground turkey, chicken, or beef
- cheddar cheese → swap for mozzarella or dairy-free cheese
- egg → sub for flax egg (1 tablespoon flaxseed + 2.5 tablespoon water) and let it sit 5 minutes before mixing in
Variations
Feel free to change these up with whatever you have on hand or whatever flavor-profile you’re in the mood for!
- mini meatball meal prep – freeze in small portions for easy toddler meals
- Italian style – add ½ teaspoon Italian seasoning and serve with marinara
- breakfast meatballs – use breakfast sausage + zucchini for a morning-friendly twist
Equipment
You’ll just need a mixing bowl and baking sheet for these!
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs in a single layer, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven, microwave, or air fryer.
Tiff’s Tip
These are perfect for serving with dipping sauces! Offer with ketchup, marinara, or a yogurt-based ranch to encourage picky eaters. You can also call them “cheesy veggie nuggets” to make them more fun and familiar for toddlers!
FAQ
Yes! Mozzarella, parmesan, or even a dairy-free cheese all work well here.
Definitely! Use a flax egg (1 tablespoon flaxseed + 2.5 tablespoon water) and let it sit 5 minutes before mixing in.
Yes — grated carrot or finely chopped spinach would work in place of the zucchini.
Related
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Pairing
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Recipe
Zucchini Cheddar Meatballs
Equipment
Ingredients
- 1 lb ground meat beef, turkey, or chicken
- ½ cup almond flour or breadcrumbs
- 1 egg or flax egg for egg-free: 1 tablespoon flax + 2.5 tablespoon water
- ½ cup shredded white cheddar cheese
- 1 medium zucchini grated and excess moisture squeezed out
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven – Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prep zucchini – Grate zucchini and squeeze out excess moisture using a towel or paper towel.
- Mix ingredients – In a large bowl, combine the ground meat, almond flour, egg, cheese, zucchini, garlic powder, salt, and pepper. Mix just until combined — don’t overwork the meat.
- Form meatballs – Use your hands or a small cookie scoop to form 1–1½ inch meatballs and place them on the baking sheet.
- Bake – Bake for 18–20 minutes, or until the meatballs are cooked through and lightly golden.
- Cool & serve – Let cool slightly before serving with your toddler’s favorite dip or sauce.
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