In the Kitchen with Toddlers: Jessica Alba’s Perfect Meatball Recipe
Jessica Albs’s Turkey (we substitute Chicken) Meatballs are AMAZING and a staple in our house! These are a favorite with EVERYONE! My 1 year old, 3 year old, husband, myself…we devour them! Plus you can make them start to finish in under an hour with minimal ingredients, and their Jessica Alba’s…so that pretty much guarantees they’ll be amazing!
I’ve always considered myself a healthy eater but a few years ago after the birth of Charlie I had a shift in the way I viewed food. I started to really consider how it not only fueled our bodies, but all of the positive effects it can have on our bodies, with the flip side being just how harmful some foods are to our overall health. Over the past few years I’ve lost some dear friends to cancer, ALL of who were healthy, active, athletic, and far too young. While I’m not saying food had ANY part in this, it was a wake up for me. What can I do, what can I control? the answer for me was FOOD. It is the one thing that I can control for me and my kids at this stage in their life. As toddlers I alone determine what fuels their body, what foods will become the building blocks to the relationship they have with food as they grow into adults, and I’m determined to teach them the value and importance of whole foods, balance, and awareness of what we put into our bodies. Don’t get me wrong we LOVE a good cake and ice cream date around here, but do our best to eat whole foods the bulk of the time.
So long story short, I am always on the hunt for healthy, easy, recipes that successfully hide all sort of veggies in them! For real tho, who doesn’t have someone in their lives that refuses onions, or zucchini, or whatever it might be?!?! When my amazing mama starting making these meatballs for my kids they instantly became a staple as they were a guaranteed hit…no battles, no bribing, and no meltdowns!! #momlifegoals The recipe makes a ton which is perfect for us as I love having them on hand for lunches and dinners throughout the week. They are also a great option for freezing and taste just as good reheated!
Anyway, the delicious Chicken (or Turkey, whatever you prefer) Meatball recipe is below, along with a ton of photos (because you know how I do!)
Charlie was boycotting her nap, and she is always up for helping in the kitchen, so while Jett slept she helped measure (and taste!) all of the veggies…and also the salt! eek! She definitely get that from me!
Blender, food processor, if there is a button Charlie wants to be in charge of pushing it! (Literally and figuratively! haha)
Next panko and pesto! The pesto is optional but in our family (green sauce as the kids call it) is a fav and NEVER optional!
So many delicious little meatballs!!
This might just be this kids favorite meal, he can eat 4 in a sitting!! I joke but he is seriously going to eat me out of the house as a teenager! 
I served this tonight with whole wheat Israeli couscous, cooked in light chicken broth with feta, tomatoes, a tiny bit of lemon, and steamed broccoli but it’s so versatile you could do a ton of different sides with it.
Quick, easy, and delicious….my kind of meal! We’ll be eating these all week and if you give them a try I’d love to know in the comments below how you and your little ones like them!
INGREDIENTS
2 pounds ground chicken
1 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped carrots*
1/4 cup finely chopped zucchini*
1/4 cup finely chopped onion*
2 tablespoons pesto (optional – but so good)
2 large eggs
1 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup homemade or store-bought low-sodium chicken broth
DIRECTIONS
In a large bowl, mix chicken, panko, carrots, zucchini, onion, eggs, pesto, Italian seasoning, and salt until well combined; form into 1-inch balls.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. (This always takes me longer to cook all the sides)
Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.
Makes approximately 24 meatballs
*I chopped vegetables and then put them in my cuisinarte mini chopper and fine mince them, it hides them within the meatball.
Freezes well. To freeze – chill in fridge and then freeze portions in plastic bags or containers.
Adapted from Jessica Alba’s turkey meatball recipe here.
Enjoy!
