Looking for an easy and flavorful baked chicken meatballs recipe? Look no further than this tender and delicious version featuring a whole serving of hidden veggies! These are the perfect bite-sized protein to keep in the fridge or freezer that the entire family will love!
Chicken Meatballs – a Kid-Friendly Favorite!
Besides being an absolute hit with my kids, here are a few more reasons to make this recipe:
- Simple Ingredients – Just 8 simple ingredients! Mix in one large bowl and then bake. Could not get any easier!
- Freezer-friendly – I love making a double batch of these chicken meatballs so I always have a healthy protein on hand.
- Easily customizable – It’s easy to sub in and out your favorite veggies based on what you have on hand or what you want to sneak into your kiddo!
Ingredients Needed
- Ground chicken – I like using 93-94% lean ground chicken. Feel free to swap in whatever ground meat you prefer.
- Panko breadcrumbs – I prefer the texture of panko but you can also sub in regular breadcrumbs or even gluten-free breadcrumbs if you’re gluten-free (almond meal or almond flour will also work).
- Garlic powder – You could also use 1-2 minced garlic cloves if you don’t have garlic powder.
- Italian seasoning – For flavor but you can sub in a different dried herb that you prefer.
- Salt – feel free to reduce if watching sodium levels.
- Shredded carrot – I like to use the finest setting on a box grater. A microplane will also work.
- Shredded zucchini – same notes as the carrots in terms of grating but you also need to make sure you squeeze out all extra moisture from the zucchini as the extra moisture can affect the texture of the meatballs. Simply place inside a dish towel or paper towel and squeeze out all liquid.
- Large egg– a flax egg should work here if egg-free.
How to Make Baked Chicken Meatballs
STEP 1: COMBINE INGREDIENTS
In a large bowl combine ground chicken, panko, Italian seasoning, salt, shredded carrot and zucchini. Stir in egg until just combined.
STEP 2: ROLL INTO BALLS
Wet hands and roll chicken mixture between palms into 16 evenly-sized balls. Place on parchment-lined baking sheet.
STEP 3: BAKE + SERVE
Bake in oven for 15 mins. Remove from oven and flip and bake for an additional 10-15 mins or until cooked all the way through. Serve as is or in recipe suggestions below.
What To Eat with Baked Chicken Meatballs?
These chicken meatballs taste delicious on their own but if you’re looking for some sauces or entrees to serve them with, here are a few ideas:
Hidden Veggie Pasta Sauce – for a double-dose of hidden veggie goodness! Just pair with some spaghetti for a spaghetti and meatballs dish!
Homemade Tomato Sauce – Another recipe I like to have on hand in the freezer. We usually make it from our garden tomatoes and freeze for enjoyment through the winter.
Roasted Red Pepper Sauce – If you want a slightly different take on homemade tomato sauce.
Kale Pesto Pasta – Seeing a theme here? I’m all about the hidden veggies. Alternatively you can use a store-bought pesto or even try this homemade sundried tomato pesto!
One-Pan Cheesy Rice + Broccoli – Pair your chicken meatballs with this easy side for a complete meal.
FAQs
Absolutely. You can sub in any ground meat in equal amounts. Note that cooking times may vary so check throughout baking.
If you’re using regular panko breadcrumbs they are not gluten-free. That being said, you can sub in gluten-free breadcrumbs or even almond meal or almond flour in equal amounts for a gluten-free alternative.
Absolutely! Just sub in 1 cup of finely shredded veggies for the carrots and zucchini.
For young babies serve whole and let them naw on it. As they get older you’ll want to cut them up into smaller pieces (once they have their pincer grasp). My toddler likes them cut in half but older kids may like them served whole or halved.
Certainly! Since these are great to have on hand in the freezer, making a double batch is always a great idea. Just be sure to bake second batch on a different sheet pan as we don’t want to overcrowd your pan.
Storage Instructions
Fridge: Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or on stove top or oven.
Freezer: Place meatballs in a freezer-safe container or Ziploc bag and freeze for up to 3 months. Allow to thaw overnight in the fridge. Reheat on stove top or in oven.
More Kid-Friendly Favorites
Baked Chicken Meatballs
Looking for an easy and flavorful baked chicken meatballs recipe? Look no further than this tender and delicious version featuring a whole serving of hidden veggies! These are the perfect bite-sized protein to keep in the fridge or freezer that the entire family will love!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 meatballs 1x
- Category: Dinner
- Method: Bake
- Cuisine: Italian
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 cup finely shredded carrot
- 1/2 cup finely shredded zucchini, squeezed of all liquid
- 1 large egg
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper.
- In a large bowl combine ground chicken, panko, Italian seasoning, salt, shredded carrot and zucchini.
- Stir in egg until just combined.
- Wet hands and roll chicken mixture between palms into 16 evenly-sized balls. Place on parchment-lined baking sheet.
- Bake in oven for 15 mins. Remove from oven and flip and bake for an additional 10-15 mins or until cooked all the way through.
- Serve as is or in recipe suggestions above.
- Store in the fridge for up to 3 days or 3 months in the freezer.
