Looking for easy and delicious baking chicken meatballs recipe? This tender and flavorful version, with a whole serving of hidden vegetables, is your go-to! These are the perfect bite-sized protein to keep in the fridge or freezer that the whole family will love!
Chicken Meatballs – The kids’ favorite!
In addition to being a huge hit with my kids, there are several reasons for making this recipe:
- Simple ingredients – Just 8 simple ingredients! Mix in a large bowl and bake. It couldn’t be easier!
- Suitable for freezer – I like to make a double batch of chicken meatballs so I always have healthy protein on hand.
- Easy customization – Easily add and remove your favorite veggies based on what you have on hand or what you want to feed your kids!
Required raw materials
- minced chicken – I like to use 93-94% lean chicken. Feel free to substitute any minced meat you like.
- Bread crumbs – I prefer the texture of panko, but if you are gluten free you can also add regular bread crumbs or even gluten free bread crumbs (almond flour or almond flour will work too).
- garlic powder – If you don’t have garlic powder, you can also use 1-2 minced garlic cloves.
- italian seasoning – for flavor, but you can add different dried herbs you like.
- Salt – If you are concerned about sodium content, feel free to reduce.
- shredded carrots – I like to use the finest setting on my box grater. Microplanes are also available.
- shredded zucchini – It tastes the same as carrots in terms of grating, but you’ll also want to make sure to squeeze all the excess water out of the zucchini as excess moisture will affect the texture of the meatballs. Just place it in a dish towel or paper towel and squeeze out all the liquid.
- big egg– If eggs are not available, flax eggs should work here.
How to Make Grilled Chicken Meatballs
Step 1: Mix ingredients
In a large bowl combine ground chicken, panko, Italian seasoning, salt, shredded carrots and zucchini. Add eggs and beat until thoroughly combined.
Step 2: Roll into a ball
Wet your hands and shape the chicken mixture between your palms into 16 evenly sized balls. Place on a baking sheet lined with parchment paper.
Step 3: Bake + Serve
Bake in oven for 15 minutes. Remove from oven, flip and bake for another 10-15 minutes or until cooked through. Serve as is or as recommended in the recipe below.
What to serve with grilled chicken meatballs?
These chicken meatballs are delicious on their own, but if you’re looking for some sauce or entree to go with them, here are some suggestions:
Hidden Vegetable Pasta Sauce – a double dose of hidden vegetable goodness! Simply serve with some spaghetti to make a spaghetti and meatball dish!
Homemade Tomato Sauce – Another recipe I love to have in my freezer. We usually make it with tomatoes from the garden and freeze it to enjoy throughout the winter.
Roasted Red Pepper Sauce – If you want a slightly different homemade tomato sauce.
Kale Pesto Pasta – See the theme here? I’m all about the hidden vegetables. Alternatively, you can use store-bought pesto or even try this homemade sun-dried tomato pesto!
One Pot Cheesy Rice + Broccoli – Pair chicken meatballs with this simple side dish for a complete meal.
FAQ
Absolutely. You can add any ground meat in equal amounts. Note that cooking times may vary, so check throughout the baking process.
If you use regular panko breadcrumbs, they are not gluten-free. That being said, you can add an equal amount of gluten-free bread crumbs or even almond flour or almond meal as a gluten-free substitute.
Absolutely! Just toss the carrots and zucchini with 1 cup of chopped vegetables.
For young babies, take the whole pill and let them eat it. As they grow, you’ll want to cut them into smaller pieces (once they’re grasped by the pliers). My kids like them cut in half, but older kids might like them whole or cut in half.
certainly! Since these are so easy to keep in the refrigerator, it’s always a good idea to make a double batch. Be sure to bake the second batch on a different pan as we don’t want to overcrowd your pan.
Storage instructions
refrigerator: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Warm in the microwave or on the stovetop or in the oven.
refrigerator: Place meatballs in a freezer-safe container or airtight bag and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on stove top or in oven.
More kid-friendly favorites
Grilled Chicken Meatballs
Looking for an easy and delicious grilled chicken meatballs recipe? Check out this tender and delicious version with a whole serving of hidden veggies inside! These are the perfect bite-sized protein to keep in the fridge or freezer that the whole family will love!
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- yield: 16 meatball 1x
- category: dinner
- method: bake
- gourmet food: Italian
- 1 pound of ground chicken
- 1/2 cup Bread crumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/2 teaspoon Salt
- 1/2 cup Carrot shreds
- 1/2 cup Cut the zucchini into thin slices, Squeeze out all the liquid
- 1 big egg
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl combine ground chicken, panko, Italian seasoning, salt, shredded carrots and zucchini.
- Add eggs and beat until thoroughly combined.
- Wet your hands and form the chicken mixture between your palms into 16 evenly sized balls. Place on a baking sheet lined with parchment paper.
- Bake in oven for 15 minutes. Remove from oven, flip and bake for another 10-15 minutes or until cooked through.
- Serve as is or as recommended in the recipe above.
- Stores in the refrigerator for up to 3 days or in the freezer for up to 3 months.
