Oven-Baked Veggie Loaded Meatballs

These soft, veggie-packed beef meatballs are baked in a mini muffin silicone mold for perfect bite-sized portions.

Mini oven-baked meatballs made with ground beef, carrot, and broccoli, perfect for little hands. Sautéed shallot, garlic, and a touch of tomato paste add sweetness and depth, while baking in a mini muffin mold keeps them soft and juicy for toddlers.

Ingredients

• 200g ground beef (preferably 90% lean)

• ½ medium carrot (40g), minced

• 3–4 broccoli florets (30g), minced

• 1 shallot, finely minced

• 1 garlic clove, finely minced

• 1 tsp tomato paste

• 2 tbsp breadcrumbs (panko or whole wheat)

• 1 tsp olive oil (plus extra for brushing)

• 1 tsp onion koji (optional)

• ½ tsp garlic powder (optional)

• 1 small egg yolk (optional, for binding)

📌 No koji? Substitute with a pinch of low-sodium salt or ½-1 tsp low-sodium soy sauce.
📌 Tip: Sautéing the vegetables with tomato paste caramelizes them for a naturally sweet flavor toddlers love.

Instructions

1. Preheat Oven

   • Heat oven to 180°C (350°F).

   • Lightly brush a mini muffin silicone mold with olive oil.

2. Caramelize the Veggies

   • Heat oil in a pan over medium-low.

   • Add carrot, broccoli, shallot, and garlic. Sauté 4–5 minutes until soft.

   • Stir in tomato paste and cook 1–2 more minutes until lightly caramelized. Let cool slightly.

3. Mix the Meatballs

   • In a bowl, combine ground beef, sautéed veggies, breadcrumbs, onion koji (or alternative), and egg yolk if using.

   • Mix gently until combined. Do not overwork to keep the texture tender.

4. Shape & Bake

   • Scoop the mixture into the mini muffin mold, filling each cup almost to the top.

   • Brush the tops lightly with olive oil.

   • Bake 12–15 minutes until just cooked through and lightly golden.

5. Serve & Store

   • Serve warm with rice, pasta, or veggies.

   • Refrigerate up to 3 days, or freeze up to 1 month.