Grub, Uncategorized

Turkey Meatballs & Carrot Mashed Potatoes

Yummy, versatile, healthy. Three magic food words to a toddler Mama. This meat mixture is all of those adjectives rolled into one, literally.  Think meatballs, a meatloaf, burger patties, stuffed zucchini boats! Yum, yum, yum!!

I am making the meatballs this round. They are so yummo, can be made into SEVERAL leftover/freezer dishes, and they’re “sneaky healthy.”  Your kids (or husband, or boyfriend, or “it’s complicated” friend) will love them, and never know they have zucchini and carrots in them.

You can serve them with a side of sneaky carrot mashed potatoes my Great Grandma use to make, too. Tell your kids they are “Halloween Potatoes,” like I did. They are totally awesome-delicious, trust me. You won’t know the difference either. Actually, trust my picky 2 year old…who ate nearly a whole pan.

The original meat/meatball recipe was given to me by a co-worker, who found it online via Jessica Alba. Yeah, the Jessica who makes all the amazing Honest Company products, looks gorgeous two days after giving birth and never lets her kids eat sugar. Damn her ×100.

She nailed these meatballs and I have been following her lead. These were some of my daughter’s favorite first solid foods (chopped up of course). I would cook up a batch, throw them in a freezer bag and then warm up 2 or 3 at a time for a healthy lunch. Give ’em a shot!

Turkey Meatballs (I cut this recipe in half sometimes too)

  • 2 pounds lean ground turkey
  • 1 cup panko seasoned breadcrumbs
  • 1/2 cup finely grated carrots
  • 1/2 cup finely grated zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons garlic salt or seasoning salt
  • 1 tablespoon regular salt
  • 2 tablespoons olive oil 
  • 3/4 cup chicken broth

First, grate up the zucchini and carrots. Recipe called for “finely chopped,” but this busy chick don’t got no time fo’ that. Grating is so fast, and hides the veggies even better


Use the fine side of your grater… fine as in small, not sexy




Throw everything into a bowl, and mix-mash it up, so you can form golf ball sized meatballs


Throw the meatballs in a skillet with olive oil, on medium high heat to brown (rolling over every few minutes to brown entire surface)




Once the meatballs are browned (sealed up) on all sides, add the 3/4 cup chicken broth; cover with foil and reduce heat to simmer on medium-low. Cook them until liquid is almost completely absorbed (about 10 minutes) and, you’re done!

On to the carrot mashed puh-tators (cook them while you’re cooking the meatballs, of course)


Peel and chop up a couple russet potatoes (one per person). Boil until potatoes are tender to mash. Drain, and throw in a handful of steamed baby carrots (or boil with the potatoes), and get to mashing over low heat. Arm cardio, ladies! The Pioneer Woman mashes her potatoes over low heat to get the remaining water out. Smart gal, works great!

Add some salt and pepper to taste….

And yes- I put butter and sour cream in them. I said they’d be healthy, but I needed a little more of the delish factor, mmmKay? Don’t judge.

There you have it. One yummy, healthy meal!


Pssst!….don’t forget, left over meatballs to the rescue. They are amazing with Pasta, too!
















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