My son is finally starting to refuse some veggies. He’s almost two and apparently now has preferences. Hopefully it’s just a phase, because he used to eat everything. He will however still try any food you put in front of him. I’m trying to find new ways to give him spinach, because apparently he doesn’t like anything green unless it’s in rice.
He devoured these meatballs and it has four types of veggies and even a fruit.
The best part of this recipe is it’s versatility. We made enough to use it with different dishes. From meatball sandwiches to spaghetti and meatballs, it was a huge hit. Here’s an idea for a lunch box using our Bentgo for Kids box (not sponsored).
Tip: Below, I gave a baked option and a pan-fried option. I prefer the pan-fried option because it adds more of a crisp to the coating. Don’t mistake it for deep fried by the way. I add just enough oil so it won’t stick to the pan. The baked option gives it a softer texture, but it turns out very juicy.
- 1 lb ground chicken
- 1 large apple (grated)
- 1/4 c. green onion, chopped
- 3/4 c. spinach, chopped
- 1 small green zucchini, grated and drained
- 1 carrot, grated
- 1/4 tsp salt
- 1/4 tsp italian seasoning
- 1/2 c. panko bread crumbs, can cut to 1/4 c. if watching your carb intake (for parents)
- 1 egg
- In a large bowl, combine all ingredients and mix until well incorporated.
- Using an ice cream scooper or spoon shape meat mixture into balls.
- Baking: Preheat oven to 400F. Place each ball on a greased baking sheet or greased mini muffin pan and bake until internal temperature reaches 165F.
- Pan Fry: Add about two tbs of olive oil on medium high heat. Add meatballs to pan and brown all sides until cooked through
- Serve plain, on spaghetti noodles with your favorite marinara sauce, or make mini subs
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