· By Julia Boase

Veggie Packed Chicken Meatballs

Kids love meatballs! And as both a parent and a dietitian, I love a meatball recipe that includes a few veggies. It’s a win-win—easy to make and a bit more nutritious with every bite. These chicken meatballs are packed with flavour and can be served in so many ways—dip them in your favourite sauce, stuff them in a crusty roll for a meatball sub, or pair them with noodles, pasta, or a side salad for a full meal. Here’s a fun tip: stick a toothpick in each one to make them even more appealing for picky eaters—it turns mealtime into a fun, interactive experience!

Ingredients:  (Makes approx. 24 meatballs )

  • 500g Chicken mince 
  • 1 zucchini grated 
  • 1 carrot grated 
  • 1 egg 
  • 1 tbsp Worcestershire sauce 
  • 1 tsp onion powder 
  • ½ cup breadcrumbs 
  • ¼ cup parmesan cheese 
  • 1 tsp chopped parsley 
  • 1 tsp dried oregano 
  • ½ tsp minced garlic 
  • Salt & pepper 

 

Method: 

  1. Preheat oven to 200 degrees Celsius fan forced and line oven tray with baking paper. 
  2. In a large bowl mix together all ingredients using either clean hands or wooden spoon. 
  3. Scoop out tablespoon amounts of mixture and roll with damp hands into meatball shapes and place on baking tray. Repeat until all mixture is used. 
  4. Bake for 20-25 minutes or until cooked through. 

 

For an easy dipping sauce combine 1:1 ketchup & mayonnaise 

Sub out chicken for any lean mince such as turkey or pork 

Can be made gluten free by using gluten free breadcrumbs 

Once cooked and cooled, can be frozen for up to 2 months (reheat for 15-20 minutes) 

 

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