Veggie Bites

These homemade vegetable balls are a good alternative to frozen veggie bites. They're kid-friendly and perfect for babies and toddlers.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings bites (1 rounded tablespoon each)

Calories 34kcal

1.5 cups mashed potatoes can use up to 2 cups, can sub mashed sweet potatoes or winter squash
½ cup finely diced bell pepper
½ cup finely diced broccoli florets
1 egg beaten
½ cup plain Panko breadcrumbs can sub other breadcrumbs of choice or ground oats
½ cup shredded cheddar cheese
½ teaspoon onion powder
½ teaspoon garlic powder

Preheat the oven to 375 degrees F. Prepare your baking pan of choice. I like to use a silicone mini muffin pan, but you can also use a greased mini muffin or regular muffin pan (just make the bites bigger if you do that) or a baking sheet lined with parchment paper or a silicone mat.
In a large mixing bowl, combine all of the ingredients. Stir until well-combined.
Scoop out a rounded tablespoon of the mixture and form it into a ball with your hands. Place it on your pan. Repeat until you form about 24 balls. I like to make 24 and bake them in a mini muffin pan since there are 24 cavities. However, you can make them bigger and just have fewer balls.
Bake for 20 to 23 minutes in the preheated oven until lightly browned.
Serve warm and enjoy! If you are serving them to kids, remember to cut them into the appropriate size and shape for their age.
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Make the mashed potatoes in advance or use store-bought ones to save time, but be wary of sodium content if you are making these for young kids especially those under 1 year of age.
You can substitute other vegetables for the broccoli and bell peppers, such as cauliflower, chopped spinach, or zucchini, but don't use very firm vegetables like carrots or beets unless you roast them beforehand. Make sure the veggies are finely diced so that they are small specks in the balls.
Feel free to add other herbs and spices for additional flavor. Seasoned breadcrumbs are also a great choice if you are not concerned about sodium content.
Store in the refrigerator in an airtight container for 3 to 5 days. You can also freeze these bites. If using within 1 month, lay flat in a freezer bag or container, using wax or parchment to separate layers if needed, seal, and freeze. If you want them to last longer, wrap each bite individually in plastic wrap then transfer to containers, seal, and freeze for up to 3 months.
Reheat refrigerated or thawed bites in the microwave for a few minutes or in the oven on a lined baking sheet at 300 degrees F for 10 minutes. If reheating from frozen, remove plastic wrap (if you used it) then reheat in the oven for 15 to 20 minutes at 300 degrees F or until warmed through.