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Veggie-Packed Meatballs

We don’t need to just pack veggies into our kids meals – though kids will LOVE these delicious and healthy turkey or chicken meatballs too! We all need more veggies in our own day and these mouth-watering veggie-packed meatballs are delicious over spiral zucchini or squash, with chickpea of rice pasta (with a little fresh vegan pesto ) or simply as a mid-afternoon snack. The sun-dried tomatoes and lemon add a rich Umami flavour to these protein-packed meatballs!


  • 1 lb ground chicken or turkey
  • 1 cup organic spinach, finely chopped
  • 1 cup grated carrots
  • 1 red pepper, finely diced
  • 1 yellow paper, finely diced
  • 1/4 cup drained sun-dried tomatoes (optional)
  • 1 lemon, zested and juiced
  • 1 tsp each dried basil, oregano and garlic powder
  • 1 tbsp dijon mustard
  • Sea Salt and Cracked Pepper


Preheat OVEN to 400 degrees

  • Chop the veggies and herbs, and then place in a food processor on high for 1 minute.
  • Zest and juice the lemon, mix with dried herbs and mustard
  • Place the ground turkey or chicken in a bowl, add the veggies and mix with your hands.
  • Roll into 2-inch balls.
  • Line a baking sheet with tinfoil and place the meatballs on top, separating them slightly.
  • Bake for 15-20 minutes, tossing frequently
  • Store in a glass jar or try not to eat them all!

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