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magic meatballs

If you are like most mothers of toddlers, you will try anything to get your babies to eat vegetables. You have covered, pureed and sauced the little crudités within an inch of their lives. I’ve been there, and I have one thing to say: Don’t give up! One secret I’ve found useful is to hide veggies in something you know they love. My son Lincoln LOVES protein. Making these “magic” meatballs was just the ticket and abracadabra, we have a family favorite!

magic meatballs

magic meatballs

magic meatballs

magic meatballs
magic meatballs

magic meatballs

Resident Mom Recipe: Magic Meatballs

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 6 servings


  • 2 cups diced bell peppers (I prefer orange and yellow)
  • 2 cups diced portabella mushrooms
  • 2 Tbsp chiffonade fresh basil (long thin strips)
  • 1 Tbsp minced garlic
  • 1 cup diced white onion
  • 16 oz ground turkey
  • 16 oz mild sausage (or spicy, if you prefer)
  • 1 whole egg
  • 1 egg white
  • ¼ cup bread crumbs
  • ¼ shredded Italian cheese
  • Olive oil
  • High heat cooking spray
  • Sea salt
  • Fresh cracked pepper


  1. Preheat your oven to 350°F.
  2. Dice all the veggies in small pieces. (Tip: Slice the onion last, so the flavor doesn’t linger on the knife and cutting board. Also, here is a quick trick to chiffonade your basil. Start by placing the leaves on top of each other and then roll them up. When you slice them you will save time, and the leaves from being over chopped.)
  3. Once you have diced the peppers, mushrooms, onions and basil, heat a sauté pan or Dutch oven to medium heat with enough olive oil to coat the pan. Sauté the onion first, then after 1-2 minutes add the peppers. You'll know it’s time to add the mushrooms when the peppers get bright. Next, add the mushrooms, garlic and sauté for an additional 1-2 minutes. You want the veggies al-dente (crisp)... not cooked all the way.
  4. Salt and pepper to taste (just don’t over salt; the meat will add additional flavor).
  5. Remove from heat and let cool. If you are using a Dutch oven, you will only need one pot.
  6. Measure your breadcrumbs, cheese, and break your eggs. (Tip: I always break mine in a clear container, to catch shell bits)
  7. Spray your muffin pan and get out a large cookie scooper (two tools of the trade for perfectly sized meatballs).
  8. Give your eggs a quick whisk, and place them in the pot of veggies, along with turkey, sausage, bread crumbs, basil and cheese. You are welcome to use a big spoon, but I’ve found the best way to mix if by using your hands. Of course you will want to remove any fancy rings, bracelets and jewels first.
  9. Once mixed, take a large scoop of mixture and place a meatball in the palm of your hands. Roll them around and place in coated muffin tin. This batch should fill a mini muffin tin, with a small bag of leftovers that is perfect for freezing!
  10. Bake at 350 until cooked through; it takes me approximately 35 minutes (on convection setting). Serve with your favorite pasta and sauce, and if you want to get fancy, a little basil and shredded cheese. Before you know it, these babies will disappear!