Cheesy Hidden Veggie Turkey Meatball Mini Pizzas

• 1 pound lean ground turkey
• 1/2 cup finely grated carrot
• 1/2 cup finely grated zucchini (squeeze out excess moisture)
• 1/4 cup finely chopped onion
• 1/2 cup shredded mozzarella cheese, divided
• 1/3 cup breadcrumbs
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 4 whole wheat pita breads
• 1 cup marinara or pizza sauce
• Optional: fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine ground turkey, grated carrot, grated zucchini (squeezed dry), chopped onion, half the mozzarella cheese (1/4 cup), breadcrumbs, egg, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined to avoid dense meatballs.
3. Form the mixture into small meatballs about 1 inch in diameter, then place them spaced out on the prepared baking sheet.
4. Bake the meatballs for 15-18 minutes, or until fully cooked and golden brown. Internal temperature should reach 165°F (74°C).
5. While the meatballs bake, warm the pita breads on a baking sheet for 2-3 minutes until slightly crisp but still pliable.
6. Spread about 1/4 cup of marinara sauce evenly over each pita bread. Place 4-5 turkey meatballs on each pita, then sprinkle the remaining mozzarella cheese evenly over the top.
7. Return the assembled mini pizzas to the oven for 5-7 minutes until the cheese melts and bubbles.
8. Remove from the oven, garnish with fresh basil leaves if using, then let cool slightly before slicing into quarters. Serve warm.

Chef tips

• If zucchini is too watery, squeeze it with paper towels or a clean cloth to avoid soggy meatballs.
• You can substitute ground chicken for turkey if preferred.
• Use gluten-free breadcrumbs to make this recipe gluten-free; adjust baking time slightly if needed.
• For extra veggies, finely chop spinach or bell peppers and add up to 1/4 cup more to the meatball mix.