These healthy baked chicken meatballs (with veggies) are delicious, easy to cook, and versatile. Serve them as a snack with a dipping sauce on game day, mix them with your favorite pasta sauce for a quick lunch, or layer them over rice for an easy weeknight dinner. The choice is yours!
I love prepping meals ahead of time. They make my life so much easier, especially on busy weekdays. These baked chicken meatballs use healthy ingredients like chicken and carrots, providing protein and vitamins without compromising the delicious flavor.
The best part about this great recipe is that it doesn’t require a ton of dirty dishes. You only need a food processor or large mixing bowl (if using ground chicken), a scoop or a spoon, and a baking sheet. Simple and easy!
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
Table of Contents
Reasons to Love This Recipe
- Super Simple Ingredients: This healthy chicken meatball recipe uses easy-to-find, simple ingredients, most of which you already have in your pantry. So you don’t have to make a special trip to the grocery store. It also means you can make the recipe whenever you want.
- Easy Recipe: This simple blend-scoop-bake recipe comes together in less than an hour. Plus, it’s yummy. If you want to add one to your list of easy dinners your whole family will enjoy, this is it!
- Nutritious Meal: Chicken is an excellent source of protein, and with all those hidden veggies and eggs, these meatballs are just what you need to serve for lunch or dinner.
- Great for Meal Prep: Make a double batch and store some for later. These chicken meatballs are freezer-friendly and make a great lunchbox meal.
- Versatile: Whether you serve these juicy meatballs as a snack with a dipping sauce, mix them with your favorite marinara sauce and pasta, or layer them over rice, they’ll always steal the show.
Ingredients to Make Baked Chicken Meatballs
- Chicken Thighs: I prefer chicken thighs because they make the meatball mixture super juicy, but chicken breast works, too. If you have chicken mince, you can mix everything with your hand without a food processor.
- Egg: This ingredient helps bind all the ingredients together so your meatballs hold their shape better. It also moistens the mixture, adding to the juiciness.
- Carrot: I like how carrots add color and crunch to the recipe. Plus, they are full of vitamins and minerals that are good for your heart, kidneys, and overall immune system. Don’t have any on hand? No worries; leave them out!
- Parmesan Cheese: To add some calcium and lots of cheesiness, parmesan cheese is one of the most flavorful options. I love how it boosts the overall taste of the meatballs.
- Panko Breadcrumbs: They work with the egg to hold the meatballs together.
- Seasoning: I keep things simple with salt, garlic powder, and onion powder. But you can add your choice of spices – everything works.
- Olive Oil: We will use olive oil in the recipe to enhance moisture and brush the baking sheet to prevent the meatballs from sticking. Avocado oil is a great alternative (or use parchment paper).
Find the full recipe with ingredient quantities in the recipe card at the bottom.
Step-by-Step Instructions
- Preheat oven to 400F and prepare a medium baking sheet (lightly grease with olive oil, or use parchment paper).
- Place the chicken thighs, grated carrots, and all the other ingredients in a food processor and blend until they form a paste.
- Mold the meatballs using a small scoop or a spoon.
- Bake for 25 minutes until golden and fully cooked (internal temperature 165°F).
Recipe Tips
- Don’t Skip the Olive Oil: Moisture is crucial for juicy and soft meatballs. Without it, your meatballs will shrink and dry out.
- Squeeze Out Extra Moisture: If you add veggies like shredded zucchini, dry them properly. A cheesecloth can help you remove any excess moisture before adding them to the mixture.
- Be Gentle: Don’t overwork your meat mixture or pack the meatballs too tightly, or they will turn out rubbery and dry.
- Grate the Carrots: To ensure they are finely shredded, carrots must be grated in the food processor before being used. You can also grate them using a food grater (use the medium or small side).
Tools Needed
Serving Suggestions and Substitutions
- Toss them with your favorite marinara sauce (or tomato sauce) and spaghetti for a classic meatball dish.
- Enjoy it as an appetizer with a dipping sauce like ranch or BBQ.
- Use as protein in a salad or wrap for a healthier lunch option.
- Top with melted cheese and serve on slider buns for mini chicken meatball subs.
Protein Choice: For a change in flavor, you can replace ground chicken with ground turkey. The recipe will still be just as yummy and healthy.
Spice Options: Red pepper flakes add a bit of heat, black pepper enhances the savory flavors, and dried oregano adds a touch of Italian flair. Choose what your taste buds crave.
Vegetable Substitutions: If your fussy eaters don’t like veggies, zucchini and bell peppers are also excellent choices. Try adding them to the meatballs and see if they like it!
Storage Instructions
Refrigerator: Store leftover meatballs in a lidded container for 3-5 days. You can reheat them in a microwave or an air fryer. If you’re serving them with a sauce, reheat them the old-school way, on a skillet with some sauce poured over.
Freezer: These meatballs are perfect for freezing—store uncooked meatballs on your baking sheet. Once set, transfer them to a freezer bag and keep them in the freezer. When you’re ready to serve, thaw them and bake as instructed. You might have to add five extra minutes to your baking time. Another way to store them is after baking. Let them cool thoroughly, then store them in an airtight container for later. When you’re ready for meatball goodness again, cover them with aluminum foil, place them on a baking sheet, and bake for 10 minutes at 350°F, then five more minutes uncovered.
Frequently Asked Questions
Absolutely! Make meatballs as instructed and air fry them instead. Just make sure you set them in a single layer so they cook properly. And, most importantly, keep an eye on them. The cooking time will vary when you’re air-frying them (it usually is 1/2 the time it takes in the oven), and the brand of air fryer you use plays a role here, too.
You’ll need a meat thermometer for this. If the internal temperature reads 165°F, they’re done.
Both methods will work. You achieve more caramelization pan-frying and crunchier meatballs when you bake them. It all depends on how much hands-on you want to be!
Uncovered! Covering the meatballs will form steam and produce softer meatballs without any crispiness! If serving to smaller babies, you can leave a small oven-safe recipient with water to get some steam in the oven and bake the meatballs uncovered. This way, they will be the perfect texture for babies.
If you made my Healthy Baked Chicken Meatballs (with veggies) or any other recipe on the website, please:
- Leave me a comment and a star rating below. I would love to hear from you!
- FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more baby, toddler, and kid-friendly food.
Other Chicken Recipes You May Like
- Easy Chicken Patties for Babies (with Veggie)
- Easy Instant Pot Chickpea & Chicken Masala
- Best Brazilian Chicken Stroganoff (Estrogonofe de Frango)
🥣Recipe
Healthy Baked Chicken Meatballs (with veggies)
Equipment
- 1 Baking sheet
Ingredients
- 1 lb chicken thighs or use ground chicken / turkey
- 1 egg
- 2 tbsp olive oil
- 1 carrot shredded (medium size)
- 1/2 cup parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat oven to 400F and prepare a medium baking sheet (grease with olive oil or use parchment paper).
- Place the chicken thighs, grated carrots and all the other ingredients in a food processor and blend until forms a paste.
- Mold the meatballs using a small scoop (about 1 tbsp), or a spoon.
- Bake for 25 minutes until golden and fully cooked (internal temperature 165°F)
Notes
- Don’t Skip the Olive Oil: Moisture is crucial for juicy and soft meatballs. Without it, your meatballs will shrink and dry out.
- Squeeze Out Extra Moisture: If you add veggies like shredded zucchini, dry them properly. A cheesecloth can help you remove any excess moisture before adding them to the mixture.
- Be Gentle: Don’t overwork your meat mixture or pack the meatballs too tightly, or they will turn out rubbery and dry.
- Grate the Carrots: Carrots must be grated in the food processor before being used to ensure they are finely shredded. You can also grate them using a food grater (use the medium or small side).
Nutrition
Meal Planning Bundle
Are you looking for more resources to start weaning your baby? I have just what you need: the cutest printables to organize meal planning for your baby!
This recipe is amazing! My toddler loves these meatballs! I am double batching and will freeze for lunchboxes this fall! Thank you!
That’s great to hear! Thanks for rating and sharing your feedback!