Zucchini Cheddar Meatballs
These zucchini cheddar meatballs are soft, flavorful, and a great way to serve up veggies with protein. Made with just a few simple ingredients, they’re perfect for little hands and picky eaters — cheesy, moist, and oven-baked for an easy, balanced meal. Great for meal prep, freezer-friendly, and toddler-approved!
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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