Turkey Veggie Meatballs

Spaghetti and meatballs…..can’t be healthy, surely not, it’s too good to be true!  Well, why not?  Let’s swap out the artery-clogging ground beef for some lean ground turkey, sneak in a few veggies and bring on some whole wheat pasta and, why yes….that is a plate full of wholesome goodness and look at those happy smiling faces with red sauce all over their shirts, the table and floor!

Turkey Veggie Meatballs

  • 1/2 Onion, diced
  • 1 Carrot, peeled, quartered and diced
  • 2 Cloves Garlic, diced
  • 1 lb. Lean Ground Turkey
  • 1/4 tsp. of each Salt, Pepper, Dried Basil and Dried Oregano
  • 3/4 cup Bread Crumbs
  • 1/3 cup Butternut Squash Puree (don’t freak out, you can do this*)
  • Extra Virgin Olive Oil
  • 23 oz. Jar of Pasta Sauce
  • 8 oz. Tomato Sauce

Saute the onion and carrot in a drizzle of olive oil for about 8-10 minutes, until tender.  Set aside and allow to cool.

In a glass bowl combine the garlic, turkey, spices, breadcrumbs and squash.  Once the onion and carrots have cooled, add them to the mixture and stir to combine.  Do not overmix.  Form into 25-ish 1-inch-ish balls.

Heat a large skillet with about 1 tablespoon of olive oil and add the meatballs and cook until brown on all sides, about 8-10 minutes.  If your skillet is not large enough, do this step in batches so as not to overcrowd the pan.

Add pasta sauce and tomato sauce and simmer for at least 20 minutes until the meatballs are cooked through.

Serve with your favorite whole wheat pasta.  I decided to go for some angel hair pasta this time and it was delightful!

*Butternut squash puree is no big deal, simply follow these steps to roast the squash and puree.  If you don’t have the time to roast the squash you can find pureed squash in the freezer section of the grocery store.

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7 comments


  1. Oh wonderful idea! Thank you for sharing…they sound yummy good!

  2. michelle

    Great recipe!! I have made these twice so far for my 1 year old and she loves them. I bake them and then freeze for a quick easy meals.

  3. Jillian

    We don’t get butternut squash here (I currently live overseas)–my freezer’s full of tons of puree; which veggie do you think makes a good substitute?

    • Jillian

      Decided to make just go ahead & make these today and subbed ground chicken breast for the turkey, and pumpkin for the squash. I also used some old, crumbly muffins (cornbread-types) for the breadcrumbs–it was an innovation sort of day! :) The meatballs were a hit with my son and I’m sure my husband and I will eat them too. Next time I will shred my carrots, as my son seemed to find the tiny dices still a bit tricky (he’s just turned 8m old, so not surprising).

      • Whitney

        I’m so glad they turned out well for you! I’m glad you used pumpkin, that was going to be my suggestion for you. You could also use a carrot puree. Enjoy!

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