Chicken Veggie Meatballs

spaghetti and chicken meatballs garnished with green basil leaves in a white plate.

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.

Course Main Course

Cuisine American

Keyword baked chicken meatballs, chicken meatballs, chicken meatballs with vegetables, chicken veggie meatballs

Prep Time 10

Cook Time 25

Total Time 35

Servings Meatballs

Calories 48kcal

Author Maria Doss

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

Use one pound of ground turkey instead.

Adjust the size as desired—whether big or small—and remember to adapt the baking time accordingly.

Nutrition