Mini Turkey Meatballs
Soft, bite-sized turkey meatballs perfectly portioned for toddlers. Made with hidden grated zucchini for extra moisture and nutrition, these are easy to pick up and gentle on little teeth.
Ingredients
- 1 lb ground turkey
- ½ cup zucchini, finely grated and squeezed dry
- ¼ cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp dried oregano
Method
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and lightly grease with olive oil.
- Grate the zucchini on the fine side of a box grater. Squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, combine ground turkey, grated zucchini, breadcrumbs, egg, garlic powder, and oregano. Mix gently until just combined.
- Roll the mixture into 1-inch balls, about the size of a grape tomato. Place on the prepared baking sheet with space between each.
- Bake until cooked through and lightly golden on the outside. Internal temperature should reach 165 degrees F.
- Let cool until safe for toddler handling. For younger toddlers, cut each meatball in half or quarters to reduce choking risk.
Chef's note: IMPORTANT: Always cut meatballs into smaller pieces for toddlers under 2 to prevent choking. The grated zucchini keeps these meatballs incredibly moist. Freeze cooked meatballs for up to 3 months. Reheat from frozen in the microwave for 30-45 seconds.
Nutrition per serving
135kcal
14gprotein
6gcarbs
6gfat
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