Chicken Veggie Meatballs take the classic comfort of a meatball and add a nutritious twist using lean, high-protein ground chicken, shredded zucchini, and fresh spinach. These meatballs are easy to make, flavorful, and surprisingly tender—the hidden veggies don’t just boost the nutrition, they actually improve the texture. The ingredients are simple (just plain breadcrumbs and a few seasonings), which makes them incredibly versatile.
Whether you’re looking for an easy weeknight dinner, a kid-friendly meal, or a meal-prep protein that pairs with anything, these meatballs check all the boxes. They bake up soft and juicy, making them perfect for pasta and marinara sauce, grain bowls, or even just your favorite dipping sauce. Nick eats them with BBQ sauce every time I make them.
FAQ – Chicken Meatballs
Can I freeze chicken meatballs?
Yes! These meatballs freeze really well. You’ve got two options:
- Freeze before baking: After forming the meatballs, place them on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. When you’re ready to cook, bake them straight from frozen—just add 5 extra minutes to the baking time (or until they are cooked through)
- Freeze after baking: Let the cooked meatballs cool completely, then store them in an airtight container. To reheat, bake at 350°F for 10 minutes or until heated through. You can also warm them in the air fryer (same 350 for 10 minutes or until fully heated) or the microwave in 30 second intervals.
Kid Friendly Meatball Recipe
This recipe is definitely kid friendly & baby led weaning friendly! My daughter is 9 months old and she LOVES them. The whole family eats these meatballs.
Can I use ground turkey instead of chicken?
You can use any ground meat in replace of chicken in this recipe. If using any lean meats (like turkey), expect mostly the same kind of texture. If you are using a higher fat content meat (like ground beef), expect a similar, tender texture with a little more shrinkage.
Are chicken meatballs healthier than beef?
I live in a red meat house. Seriously, Nick says chicken is vegetarian. “Healthy” means something different to everyone. Consider that chicken has less fat and a little more protein than beef & go by the mood you are in that week!
How do I know when my chicken meatballs are fully cooked?
The best way to check doneness is with a meat thermometer. I live and die by this thing! Ground chicken should reach 165° in the center.
How do you keep chicken meatballs from drying out?
Chicken is a lean protein, so it can dry out quickly if overcooked. Using a meat thermometer will REALLY help. But the zucchini and spinach actually add a ton of moisture to these meatballs. They should not be dry at all.
How should I serve these meatballs?
- Over pasta with marinara
- With rice and roasted or steamed veggies
- Tossed in buffalo or BBQ sauce with rice
- With a Chinese Takeout inspired sauce like Sesame Chicken
Can I make these meatballs dairy-free or gluten-free?
Yes! Just use gluten-free breadcrumbs. These meatballs are naturally dairy-free, but always check your specific ingredients if needed.
How do I store and reheat them?
- Refrigerate: Store in an airtight container for up to 4-5 days.
- Freeze: Freeze cooked or uncooked meatballs for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes in 30 second intervals.
From the Kitchen
Connect with Me
I’d love to hear how you enjoyed these Chicken & Veggie Meatballs! Leave a comment, tag me on Instagram @homecooksnotes, or send me a message. I also have a classic Italian Ground beef meatball recipe if you are on a meatball kick.
Chicken Veggie Meatballs
Equipment
- 2tbs trigger scoop
Ingredients
- 1 lb ground chicken
- ½ cup plain breadcrumbs
- 5 oz zucchini about 1 medium, grated and squeezed dry
- ½ cup packed spinach finely chopped
- 1 egg
- ½ tsp salt
- 1 tsp garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper
- Prep the vegetables: Grate the zucchini. No need to squeeze or drain. Give it a quick chop or two so the strings are not very long. Finely chop the 1/2 cup packed spinach.
- Mix the ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated zucchini, chopped spinach, egg, salt, and garlic powder. Use a rubber spatula or your hands to mix until well combined.
- Form the meatballs: Scoop out uniform portions of the mixture (abut 2 tablespoons each) and roll them into balls. If the mixture is sticky, wet your hands slightly to make rolling easier. Place the meatballs evenly spaced on the prepared baking sheet.
- Bake: Transfer the meatballs to the preheated oven and bake for 18-22 minutes, or until they are cooked through and lightly golden. I like to give them a shake or flip about halfway through so they don't only brown on one side. The internal temperature should reach 165°F.
- Serve & enjoy: These meatballs are so versatile! Serve with your favorite dipping sauce, marinara, or a chinese takeout inspired sauce like the one from this sesame chicken.
