I love these veggie-packed meatballs because they taste just like classic comfort food, but add in a bit more nutrition with zucchini and carrot mixed right in! These meatballs go from bowl to baking sheet in under 20 minutes. Literally my favorite protein prep for the week! They’re soft enough for little mouths, customizable with what you already have in your pantry, and freeze-ready for quick dinners, lunchboxes, or busy weekday saviors.
Why You & Your Toddler Love These Veggie-Packed Meatballs
- hidden veggies — shredded zucchini and carrot make them extra moist and secretly nutritious
- simple ingredients — no chopping needed; just toss in shredded veggies and go
- flexible base — choose almond flour, breadcrumbs, or oat flour depending on your pantry and dietary needs
- toddler & baby-approved texture — tender and juicy, perfect for little ones to chew safely
- freezer-friendly — batch-prep, freeze, and reheat in minutes when life gets busy
We love coating these in some kind of sauce like my Mongolian veggie meatballs, bbq sauce, tiki masala sauce, ketchup for meatloaf meatballs, or even marinara for a classic spaghetti & meatball duo!
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Ingredients
Here's all you'll need to make these veggie-packed meatballs:
- ground meat — protein base that keeps little bellies satisfied
- egg — binds everything together and helps meatballs hold their shape.
- almond flour/breadcrumbs/oat flour — binder of your choice (gluten-free, whole grain, or pantry staples)
- shredded zucchini & shredded carrot — adds moisture, fiber, and veggie goodness in disguise
- garlic powder & onion powder — flavor boost without using added salt (for babies under 1)
- optional shredded cheese — calcium bonus and extra flavor (skip or substitute for dairy-free)
See recipe card for quantities.
How To Make These Veggie-Packed Meatballs
- Step 1: Preheat oven to 400°f and line a baking sheet with parchment.
- Step 2: In a bowl, mix meat, egg, spices, binder, zucchini, carrot, and cheese (if using) until just combined.
- Step 3: Form into small, toddler-bite sized balls and place evenly on baking sheet.
- Step 4: Bake 15–20 minutes until cooked through (until internal temp reaches 160-165°F) and golden. Cool slightly before serving.
Hint
For extra tender meatballs, avoid over-mixing the meat! Gently combine the ingredients until just incorporated, this keeps them juicy and prevents them from becoming dense or tough.
Substitutions
- egg-free → sub the egg for flax egg (1 tablespoon ground flax/chia seed + 3 tablespoon warm water) or just omit
- ground meat → use beef, turkey, chicken, or pork
- almond flour → swap for breadcrumbs, oat flour, or panko
This recipe is already gluten-free and dairy-free!
Variations
- herb-infused - mix in chopped parsley, basil, or cilantro for freshness
- cheesy center - press a pea-size cube of cheese into the center before rolling (for older toddlers)
- savory twist - omit cheese and stir in a teaspoon of dried Italian seasoning
- turkey swap - use ground turkey or chicken instead of beef or pork for a leaner option
See this meatloaf version to have a fun twist on a classic family meal!
How To Serve Veggie-Packed Meatballs
- serve with mashed potatoes or roasted veggies for a balanced meal
- spoon over pasta with hidden-veggie marinara
- skewer as “dipping bites” with yogurt or ketchup on the side
Equipment
All you'll need to make these veggie-packed meatballs is a mixing bowl, measuring utensils, and a baking sheet.
Storing Your Veggie-Packed Meatballs
Store leftover veggie-packed meatballs in an airtight container for up to 4 days. Reheat in the air fryer or microwave. Freeze cooked meatballs for up to 3 months. Perfect for batch prepping!
Tiff's Tip
Pair these meatballs with a vitamin c-rich food like bell peppers, strawberries, or a squeeze of lemon to help your toddler’s body absorb more of the iron from the meat!
FAQ
Absolutely! Air fry at 375°F for 12-15 minutes, shaking the basket halfway through.
Pair these veggie-packed meatballs with rice, quinoa, roasted or steamed veggies, or pasta noodles for a complete meal!
Yes! Just don't add in the cheese if you haven't tested for the allergy. These are a great source of iron, which is important for babies after 6 months.
Veggie-Packed Meatballs (easy, toddler-friendly, freezer-friendly)
Equipment
Ingredients
- 1 lb ground meat
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup almond flour breadcrumbs, or oat flour
- ½ cup shredded zucchini lightly blotted
- ½ cup shredded carrot
- ¼ cup shredded cheese optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- In a bowl, mix meat, egg, spices, binder, zucchini, carrot, and cheese (if using) until just combined.
- Form into small, toddler-bite sized balls and place evenly on baking sheet.
- Bake 15–20 minutes until cooked through (165°F for poultry, 160°F for beef/pork) and golden. Cool slightly before serving.
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