Here’s another kid-friendly and freezer-friendly recipe for you! Meatballs are so easy to make and are pretty versatile in different dishes. You can eat them as is (as pictured), throw them in marinara, or mash them up into rice. I served mine with butter cheese pasta, Ellie’s favorite.
I liked that these meatballs were loaded with veggies. It’s almost as if you’re hiding them. I was worried Ellie wouldn’t eat them, but the veggies didn’t bother her one bit.
You can change the veggies up to include carrots, corn, asparagus… anything, really. I just used what I had on hand.
I used another batch of meatballs and mashed them into marinara sauce later that week to top off some quinoa pasta. Ellie devoured that as well. 
She’s such a good eater. I can’t wait to make more recipes for her! This one comes from Super Healthy Kids.
Ingredients
- 1 pound ground chicken breast
- 1/2 medium red bell pepper
- 1 cup zucchini, shredded
- 1/2 cup yellow squash, shredded
- 3 tablespoons pesto
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Directions
- Preheat oven to 375 degrees..
- Pat the zucchini and squash dry with a paper towel.
- In a large mixing bowl, stir together the zucchini, squash, bell pepper, pesto, and salt.
- Gently fold in the ground chicken breast until well combined.
- Line a baking sheet with foil or a slipat and drizzle with oil.
- Using a 1" scoop, make small meatballs and place them on the baking sheet.
- Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.
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