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Teriyaki Turkey and Veggie Meatballs

A healthy, flavorful meal the whole family will love!
5 from 3 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Main Course
Cuisine American
Servings 24 meatballs


  • 1 pound ground turkey prefer dark meat but any kind is fine
  • 1/4 cup finey grated carrot
  • 1/2 cup finely grated zucchini
  • 1/2 cup finey chopped spinach
  • 1/2 tsp garlic powder
  • 1 tsp toasted sesame oil
  • 1 large egg or flax "egg"
  • 1/3 cup almond flour or breadcrumbs
  • 1/4 cup tamari or coconut aminos or soy sauce (not gluten-free)
  • 1 Tbsp honey or maple syrup
  • toasted sesame seeds optional
  • rice or noodles, for serving


  • Preheat oven to 400 degrees. Line a sheet pan with parchment paper or aluminum foil. If using foil, grease with oil to prevent sticking.
  • Add turkey to a large bowl. Place grated carrot and zucchini in a kitchen towel and squeeze to remove any excess liquid. Add dry veggies to the bowl. Add spinach, garlic powder, sesame oil, egg, and almond flour/breadcrumbs.
  • In a small bowl, mix tamari/coconut aminos and honey until honey is dissolved (not at the bottom of the bowl). Add 2 tablespoons of the sauce to the bowl with the other ingredients. Mix very well with a large spoon or rubber spatula.
  • Once the meatball mixture is well combined, use a 2 tablespoon cookie scoop or your hands to portion into 24 meatballs. If using your hands, keep them wet (rinse under water) to prevent the meat mixture from getting too sticky.
  • Spoon a little more of the sauce mixutre of each meatball before baking. Bake until cooked through and lighly browned, about 12 minutes. Sprinkle with sesame seeds, if desired. Serve warm with rice or noodles.
Keyword easy dinner, family dinner, heathy toddler food