These oven-baked meatballs blend lean turkey with grated vegetables for a nourishing twist on a classic. Packed with protein, iron, and B vitamins, they’re a child-friendly way to support growth and focus. Pairing them with a mild tomato sauce adds vitamin C, which helps children absorb iron more effectively.

You’ll need:

• 1 lb (450 g) ground turkey
• 1 medium carrot, grated (or substitute spinach, finely chopped)
• ½ cup whole wheat breadcrumbs or oat flour
• 1 egg
• 1–2 tbsp milk (cow’s or fortified plant-based alternative)
• Seasonings (optional, for flavour)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • A pinch of salt and pepper (optional, adjust for age group)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix turkey, carrot (or spinach), breadcrumbs, egg, and seasonings until combined. Add a splash of milk if mixture feels too dry.
3. Roll into small meatballs (about 1 tbsp each) and place evenly on the baking sheet.
4. Bake for 18–20 minutes, until cooked through and lightly golden.
5. Serve warm with mild tomato sauce for dipping or over pasta/rice, with a side veggie, for a complete meal.

Why we love it:

• A lean, iron-rich protein children enjoy
• Extra veggies blended in for fibre and vitamins
• Bakes in under 20 minutes for a reliable, stress-free option

Tip: Make a double batch and freeze extras for quick, nutritious lunches or snacks on busy days.