Feeding a toddler is hard. It’s so easy to fall into the rut of Cheerios and Goldfish crackers, but I am trying to be really conscious about what I feed my Little Man. I’ve noticed that he is obsessed with carbs. OBSESSED. If he sees something carby, it’s all over. Whatever else you have for him will be ignored. Because of this, sometimes he doesn’t get as much protein or veggies as I want him to have. Even when I offer the protein first, it’s very hit and miss.
I needed something that was easy for me to make, easy for him to eat, tasty, and nutritious. When I found this pin on Pinterest, I knew it would be great! Little Man loved these meatballs and they were so easy to put together.
A couple of notes: I misread the original recipe and grated all the veggies, including the red pepper. I discovered that grating red pepper results in a pile of mush. Mince the pepper with a knife and grate the other veggies. It works so much better! I’ve also made these with lean ground turkey and it was just as tasty.
Chicken Pesto Meatballs
**slightly adapted from Super Healthy Kids
1 lb ground chicken or turkey
1 zucchini, ends cut off and grated
1 large carrot or 4 baby carrots, peeled and grated (**if you use baby carrots, no need to peel)
1/2 red bell pepper, minced
3 tbsp prepared pesto
Preheat oven to 375. Line a cookie sheet with aluminum foil.
Put the grated and minced veggies in a small colander over the sink. With a few clean paper towels, cover and press veggies to release excess water.
Combine all ingredients in a medium bowl and mix until well combined (this is best done with clean hands, but can be done with a large spoon as well).
Roll meat mixture into a ball, one tablespoon at a time, and place rolled balls onto cookie sheet.
Bake meatballs for about 10-12 minutes, until meatballs are cooked through.
Meatballs should be served warm, and keep well in the freezer.
This recipe yields around 20 meatballs.