Chicken and Veggie Meatballs

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Ingredients

3 lbs. of ground chicken
2 zucchini
2 yellow squash
Peppers (I used 1/2 each of a yellow, red, green and orange peppers)
1 bag of fresh baby spinach - from the bag in the salad aisle
Baby carrots (approx 15)
1 egg
2 Tbsp. of chopped garlic in water
Ian’s® Panko Breadcrumbs, about a cup
Salt and pepper to taste

Rated: (5/5), based on 2 reviews

What kid doesn’t love meatballs? They’re bite-sized and delicious, but the secret here is the big portion of veggies your kids are getting too!

Submitted by:
Mambo Sprouts Contributed by Mindy from New York, for the Mambolicious Healthiest Kid-Friendly Recipe Contest. Visit Mambo Sprouts for more recipes plus coupons for natural and organic products.

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Make It:

1. Put all veggies in the food processor, then into a big bowl.

2. Put everything else into the bowl and mix until incorporated.

3. Form meatballs about golf ball size and put them into a sprayed baking pan (I used 2 glass pyrex dishes).

4. Bake them for about 30 minutes, flip them, and bake for about another 20 minutes.

If desired, simmer in any sauce for about 20 minutes – mmm!

Cook’s Note: This is a recipe you can’t really mess up! It did take time, but freezes well and is perfect for toddlers because they have no idea they are eating a lot of vegetables!

Clean It:

Make sure to keep the area clean and wash your hands frequently to avoid salmonella exposure.

Green It:

Lower your environmental impact by making vegetarian “meatballs.” Instead of chicken, you can try grated cheese, ground walnuts or pecans, and an extra egg.