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Chicken Meatballs

This is a quick and easy recipe for Chicken Meatballs. They contain a hidden vegetable (zucchini) so it’s a great way to sneak some veggies in for your kids.

You’ll only need 6 simple ingredients to make these meatballs and can have the dish ready in about 30 minutes.

This chicken meatballs recipe is Gluten Free, Low Carb, Keto, Paleo and Whole30 compliant.

Ingredients to Make Chicken Meatballs:

  • chicken breasts
  • zucchini
  • egg
  • cloves garlic
  • dried oregano
  • celery seeds
  • salt
  • black pepper

How to Make Chicken Meatballs:

  1. Preheat the oven to 350 degrees.
  2. Add all the ingredients to a food processor and blitz until fine and well combined.
  3. Roll into bite-sized meatballs (don’t worry if they seem a bit too sticky or loose – they’ll stay together perfectly once you sear them).
  4. Heat up a pan and sear the meatballs in a bit of oil for a minute or two on each side until they get a light golden color. You might need to do 2 batches.
  5. Transfer the meatballs to a lined baking tray and pop in the oven for approximately 10 minutes. Double check that the meatballs are cooked in the center.

faq

are chicken meatballs healthy?

Yes. When they’re unprocessed and made with few, simple whole ingredients they can absolutely be healthy.

what goes with meatballs for dinner?

Some great ideas for healthy side dishes to complement meatballs:
– sautéed sweet potato
– green beans
– simple salad
– zucchini noodles
– cauliflower rice
– oven roasted vegetables

how do you know when chicken meatballs are done?

The best way to know is to use a meat thermometer. Make sure that the temperature reads at least 165F or 73C. If you don’t have one, choose the biggest meatball and cut it open – if there is no pink visible and the juices from the meatballs are clear, they are done.

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Chicken Meatballs

This is a quick and easy baked Chicken Meatballs recipe with a secret hidden vegetable! 6 Ingredients. 30 Minutes. Gluten Free. Low Carb. Paleo. Keto.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6 servings

Ingredients

  • 1 pound ground chicken
  • 2 cups roughly chopped zucchini
  • 1 egg
  • 2 cloves garlic
  • 1 tablespoon dried oregano
  • ½ teaspoon celery seeds
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat the oven to 180C/350F
  • Add all the ingredients to a food processor and blits until fine and well combined.
  • Roll into bite-sized meatballs (don’t worry if they seem a bit too sticky or loose – they’ll stay together perfectly once you sear them).
  • Heat up a pan and sear the meatballs in a bit of oil for a minute or two on each side until they get a light golden color. You might need to do 2 batches.
  • Transfer the meatballs to a lined baking tray and pop in the oven for approximately 10 minutes. Double check that the meatballs are cooked in the center.

Video

Notes

  • You can forgo the searing of the meatballs, but adjust the cooking time to 20-25 minutes.
  • The Chicken Meatballs are cooked when they reach an internal temperature of 165F/73C.

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4 Comments

  1. Would this still work well with ground chicken breast and shredded zucchini? I don’t have a food processor!

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