Cheesy Veggie-Packed Turkey Meatball Mini Pizzas

• 1 lb lean ground turkey
• 1 small zucchini, finely grated
• 1 small carrot, finely grated
• 1/4 cup finely chopped spinach
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 mini whole wheat pita rounds
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, grated zucchini, grated carrot, chopped spinach, Parmesan cheese, breadcrumbs, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Shape the mixture into small meatballs, about 1 to 1 1/2 inches in diameter, placing them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15-18 minutes, until fully cooked and lightly browned.
5. While the meatballs bake, place mini pita rounds on a separate baking tray. Spread about 1 tablespoon of marinara sauce on each pita.
6. Once the meatballs are cooked, cut them in half or quarters depending on their size, and arrange them evenly on top of the sauced pita rounds.
7. Sprinkle shredded mozzarella cheese generously over each mini pizza with meatball topping.
8. Return to the oven and bake for another 7-10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool slightly before serving. Enjoy warm!

Chef tips

• To sneak in more veggies, you can also finely grate mild-tasting squash or add a small amount of pureed pumpkin to the meatball mix.
• If your child has difficulty with textures, make sure to grate veggies very finely or use a food processor to blend into the turkey.
• Substitute gluten-free breadcrumbs or oats for a gluten-free option.
• If you don’t have mini pita rounds, use small English muffins or hamburger buns cut in half.