Baked Chicken Veggie Meatballs are made using carrot and cauliflower and then oven-baked to perfection. They’re a fantastic way to sneak in vegetables for picky eaters! Enjoy them served alongside spaghetti, in sandwiches, or on their own with marinara.
We absolutely love chicken meatballs! They’re a healthier option and a family favorite. But why not take it a step further by adding vegetables to the mix? Not only do they enhance the nutrition, but they also add great texture.
Plus, with cauliflower's high water content—about 90%—it helps keep the meatballs moist and juicy, especially when paired with mozzarella cheese. If you prefer a classic version without any vegetables, you’ll love the air fryer chicken meatballs or the cheesy baked chicken meatballs in sauce — they cook in half the time!
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Why you'll love it?
- Sneaky vegetables mixed into it
- Juicy and tender
- Use ground turkey instead
- Freezer friendly
- Oven baked
- Served in a plethora of ways
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chicken - As I mention in the roundup post ground chicken recipes, when choosing your ground chicken, opt for 90-93% lean ground chicken made from whole chicken rather than just the breast.
- Cauliflower - You'll need one cup of grated cauliflower. Simply grate 2 to 3 medium-sized florets using the coarse side of a box grater and measure one cup.
- Carrot - You'll need one cup of grated carrot. Simply grate 2 medium carrots using the coarse side of a box grater and measure one cup.
- Egg - It is the key binding ingredient. Don't skip it!
- Breadcrumbs - Panko breadcrumbs are lighter than traditional breadcrumbs, contributing to a fluffier texture in chicken meatballs.
- Cheese - Mozzarella cheese is incorporated into the meatball mixture, melting as it cooks to enhance juiciness.
How to make chicken meatballs with vegetables?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Step 4 - Spray a coating of non-stick cooking spray on top of the chicken veggie meatballs. Bake at 350 degrees until cooked through.
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How do you know the ground chicken meatballs are done cooking? Cooking time will vary depending on the size of your meatballs! For those measuring 2 to 3 tablespoons, bake for about 24 minutes. They should feel slightly firm to the touch or register 165°F on an instant-read thermometer. If your meatballs are smaller, be sure to check them a bit earlier.
Serving suggestions
These baked chicken veggie meatballs can be transformed into a variety of delicious meals. Here are some suggestions:
- With spaghetti - Toss the meatballs with your favorite marinara sauce and cooked spaghetti or any pasta of your choice. I recommend boiling the pasta and warming the sauce while the meatballs are baking, so dinner is ready as soon as you take them out of the oven!
- Meatball sandwiches - Turn them into a delicious chicken meatball sandwich by placing the meatballs between two slices of bread or in hot dog buns, topped with melted mozzarella cheese and marinara sauce.
- Kid friendly meal - Serve them with a side of marinara sauce, garlic bread and carrots, corn or a simple salad.
- Appetizer - Shape them into smaller bites, using about 1 tablespoon of the mixture for each. Serve them on toothpicks with a side of tomato sauce for dipping.
Storage and reheating
- Refrigerator: After allowing the baked chicken meatballs with vegetables to cool completely, store them in an airtight container in the refrigerator. They will stay fresh for up to 4 days!
- Freezer: Freeze in a freezer-safe container or zip-top bag for up to 2 months. To reheat, simply let them sit at room temperature for about an hour or place them in the fridge overnight.
- Reheating: You can easily reheat them in the microwave or warm them gently in tomato sauce on the stovetop.
Recipe tips
- Adjust the size as desired—whether big or small—and remember to adapt the baking time accordingly.
- Don’t skimp on the cheese! Shredded mozzarella melts beautifully into the meat, adding moisture without making it overly cheesy.
- Use one pound of ground turkey instead.
More ground chicken recipes
Chicken Veggie Meatballs
Ingredients
- 1 pound ground chicken
- 1 cup grated cauliflower
- 1 cup grated carrot
- 1 cup shredded mozzarella
- 1 large egg
- ½ cup panko bread crumbs
- ½ cup minced onion
- 2 large garlic, finely minced
- ¾ teaspoon salt or to taste
- ⅛ teaspoon black pepper powder
Instructions
- Preheat oven to 350 degrees F. Grease a baking sheet with cooking spray.
- Combine all the ingredients in a large bowl and mix thoroughly. I find that using clean hands works best; it allows for a more even blend than using a spoon.
- Shape the mixture into balls, using about 2 to 3 tablespoons of the mixture for each. Place them on a baking sheet and lightly spray the tops with cooking spray.
- Bake for 24-27 minutes, until cooked through. Enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
I love how sneaky you are getting that cauliflower and carrots in these meatballs! I would enjoy these with chunky tomato marinara sauce. Mmmmm. Yessssss 🙂