Fun Mini Veggie Meatball Sliders

• 1 lb ground turkey
• 1 small carrot, grated
• 1 small zucchini, grated
• 1/4 cup finely chopped spinach
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 mini slider buns
• 4 tablespoons marinara sauce
• 4 slices mozzarella cheese
• 2 tablespoons olive oil (for cooking)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground turkey, grated carrot, grated zucchini, chopped spinach, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and pepper. Mix thoroughly but gently until all ingredients are evenly combined.
3. Shape the mixture into 8 mini meatballs, roughly the size of golf balls. Place them onto a baking sheet lined with parchment paper.
4. Heat olive oil in a large skillet over medium heat. Add the mini meatballs and brown them on all sides for about 4-5 minutes total, turning carefully to prevent breaking.
5. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through (internal temperature reaches 165°F/74°C).
6. Warm the mini slider buns in the oven for 2-3 minutes during the last few minutes of baking.
7. To assemble the sliders: Spread 1/2 tablespoon marinara sauce on the bottom half of each bun, place a meatball on top, then a slice of mozzarella cheese. Return to the oven for 2-3 minutes to melt the cheese slightly.
8. Serve warm, optionally with extra marinara sauce on the side for dipping.

Chef tips

• Grate the veggies finely so they blend well into the meatballs and stay hidden for picky eaters.
• If your child has a gluten sensitivity, use gluten-free breadcrumbs or crushed gluten-free crackers.
• You can swap ground turkey with lean ground chicken or beef if preferred.
• For a fun twist, add a slice of pickles or fresh tomato to each mini slider for extra flavor.