Cheesy Hidden Veggie Meatballs with Rainbow Veggie Pasta

• 1 lb ground turkey
• 1 cup finely grated zucchini (about 1 medium zucchini)
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped spinach
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 cups rainbow tri-color pasta
• 1 tablespoon olive oil
• 1/2 cup marinara sauce (plus extra for serving)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a large mixing bowl, combine ground turkey, grated zucchini, grated carrot, chopped spinach, mozzarella, Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently but thoroughly until well incorporated. Be careful not to overmix to keep meatballs tender.
3. Form the mixture into 16 small meatballs (about 1 to 1.5 inches in diameter) and place them evenly spaced on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 18-22 minutes, or until cooked through and lightly browned on the outside. Internal temperature should reach 165°F (74°C).
5. While meatballs are baking, bring a large pot of salted water to a boil. Add the rainbow tri-color pasta and cook according to package instructions (usually 7-9 minutes) until al dente. Drain well and toss with olive oil to prevent sticking.
6. In a small saucepan, warm the marinara sauce over low heat.
7. Once meatballs are done, add them to the saucepan with marinara sauce and gently coat to keep warm and meld flavors.
8. Serve the cheesy hidden veggie meatballs atop or alongside the rainbow veggie pasta with extra marinara sauce on the side for dipping.

Chef tips

• If your kids don’t like certain veggies, try substituting with finely grated sweet potato or finely chopped mushrooms for a similar texture.
• To make this recipe gluten-free, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• Moisture from grated veggies is normal; if your mixture feels too wet to form meatballs, add a few more breadcrumbs a tablespoon at a time.
• Leftover meatballs freeze well—store baked and cooled meatballs in an airtight container for up to 3 months and reheat gently in sauce.