Yield
30 meatballs (serving size: 5 meatballs)

Have your veggies in your meatballs. For moister, more flavorful meatballs, use ground turkey that contains light and dark meat rather than just breast meat.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Ratings & Reviews

Carrot & Zucchini Meatballs

missyinboston
April 15, 2016
Tweeked it a bit to make GF by using a chopped up wrap then put half a jar of pasta sauce and half a jar of water in a pan, brought to the boil, added meatballs and simmered with lid on for 15 minutes and 15 minutes with lid off.

purplem0nkey's Review

jenniferlovejoy
January 29, 2015
Great recipe. The veggies adds moisture and flavor to the meatballs and it has VEGGIES. My picky eater kids love it. Used 2 lbs of meat and 1/2 cup of veggies.

KathrynNC's Review

greenducks
June 01, 2013
For a leaner (and different style) meatball I thought these were great! Instead of their suggestion of using light and dark meat turkey, I used 1 lb of all white meat lean turkey and 1/2 lb of lean ground pork (it only added 7 calories per meatball if you're making the 30 as stated and probably added more flavor). I didn't separate out the egg yolk (this recipe was made in the '90s...), used a little bit more carrot and zucchini by accident (measuring while shredding is difficult), and a minced my garlic. I find that using a mini muffin pan is great for meatballs - no roll aways!!

jenniferlovejoy's Review

PinkLadyLA
September 25, 2011
We thought these were very good. I used a 20 ounce package of ground turkey, and it yielded about 20 meatballs. I didn't find the meatballs to have a tremendous amount of flavor, but they were good, easy, and I'll make them again. We don't eat carbs, so I served it with CL's basic marinara and roasted green beans.

svaccaro's Review

svaccaro
March 30, 2011
I made these for my 1 year old. I used lean turkey, parmesan cheese straight from Italy (thanks to my in-laws for bringing that home in their carry on!), and omitted the onion (I just didn't have any on hand). I also added 3/4 cup zuchinni and 1/4 cup carrot because I need to hide the green veggies from my daughter because she won't touch them otherwise. Once they came out of the oven, I had to try one and boy am I glad I did! These are GREAT! I am afraid that I will have to make another batch for my daughter because my husband and I might eat them all! :)

Trish2011's Review

Trish2011
March 22, 2011
I love these meatballs and have been making them for years. I always double the recipe when cooking and that way I can buy the family pak of turkey and only create the mess one time. I divide into 4 packs and freeze. Simply throw into some sauce and heat thru - very easy future meals.

greenducks's Review

KathrynNC
March 15, 2011
N/A

kspoon's Review

kspoon
January 30, 2011
I thought these were extremely bland. You really need a good marinara sauce with a lot of flavor to compensate. I'm not sure what would help these - maybe a different herb than parsley or a different cheese. My toddler ate these and I was happy to sneak some veggies in his dinner.

weeklymenu's Review

purplem0nkey
October 26, 2010
I had regular onion instead of green and used 1/2 turkey breast, 1/2 regular ground turkey. Otherwise, it was the same recipe. Yum. Cooked them in the morning, added to rhu's marinara to warm in the evening for meatball subs. 30 small meatballs.

stellacorona's Review

DanaSam
October 25, 2010
very tasty! this will be my turkey meatball recipe.