Veggie Loaded Meatballs

Not-so-Hidden Vegetables

Prep: 15 Min | Cook: 15 Min

Try these versatile vegetable-filled meatballs for a great weeknight dinner idea or make-ahead to make mid-week meals a breeze!



1 lb Ground Turkey Breast (93% lean) or Ground Chicken breast
1/2 Medium Red Bell Pepper, Shredded
1 Large Carrot, Shredded
3 Small Zucchini, Shredded
3 TBSP Prepared Pesto (we love this one from FEED RD Sara Haas)
1/2 cup Whole Wheat Bread Crumbs
1 tsp Salt
Nonstick Cooking Spray


  1. Preheat oven to 375˚ F.
  2. Line rimmed baking sheet with aluminum foil. Place cooling rack on baking sheet and spray with nonstick cooking spray. Set aside.
  3. Shred zucchini with a hand grater or food processor. Gently squeeze out most of the water with a paper towel or a clean kitchen towel.
  4. Add zucchini to a large bowl with the carrots and bell peppers.
  5. Add in pesto, bread crumbs, and salt.
  6. Using your hands or large spoon, fold in ground meat and combine with other ingredients. Shape mixture into 2-inch rounds. Place on prepared rack.
  7. Bake for 10 to 12 minutes or until meatballs register 160 degrees on instant read thermometer. Broil an additional 2-3 minutes to brown. 
  8. Serve with your favorite whole-grain pasta or enjoy them on their own!

Nutrition Facts

Servings: 6-8

Amount per Serving