Zucchini & Carrot Meatballs

This summer was so full of adventure and relaxing time with my boys before the beginning of kindergarten for my oldest son, Travis. We enjoyed our summer guilt free with busy days which meant little time to blog. My hope is to bring more inspiration into the fall and holidays sprinkled in with a little realness of motherhood.

Zucchini and sun dried tomatoes are the star of this meatball show. Zucchini is a late summer veggie bloomer so I was happy to use them in these meatballs. You’ll see that I love using veggies in my meatballs to add some extra vitamins for my boys. I like finely shredded zucchini because it’s less noticeable than something like chopped spinach.

I grate the zucchini over a paper towel to make it easier to squeeze out the liquid. Chopped carrots in my blender make it easy to add those to my meatballs as well. Sometimes my kids can be picky so I like adding hidden vegetables to meals when I can.

The sun dried tomatoes have been making their appearance in my meals lately and I have to say I’m digging it. I wish I had more than 1/4 cup to add to this recipe but next time I would add closer to 1/2 for the flavor.

I said we were adding some realness to motherhood here and surprise surprise my kids didn’t gobble these meatballs up like I thought they would. Usually they love meatballs no matter what I put in them but not tonight. My hubby and I approved whole heartedly on these balls so I’m convinced the boys were having an off night. I really don’t let it bother me that much if they don’t like my dinners because I still encourage (make) them to eat 3-5 bites so they try it and get a healthy meal. I let them know they don’t have to love everything I make but they do need to eat it to stay healthy. What ways have you taught your kids about eating healthy? Let me know some tips!

Turkey Zucchini Meatballs


  • 1lb ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 cup oatmeal
  • 1/2 zucchini grated & drained
  • 2 medium carrots shredded
  • 1/4 cup chopped sun dried tomatoes
  • 1 tsp italian seasoning


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in big bowl with hands
  3. Form medium sized balls and put on greased baking sheet.
  4. Bake for 25 minutes or until meatballs are golden brown.
  5. Serve over noodles of choice with sauce.
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