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.
A Quick Look At The Recipe
- Recipe Name: Chicken Veggie Meatballs
- Ready In: 40 minutes from start to finish
- Makes: 4 servings
- Hidden Veggies: Shredded zucchini and fresh spinach add extra nutrition while keeping the meatballs tender and juicy.
- Simple Ingredients: Plain breadcrumbs and a few basic seasonings keep the flavors versatile and family-friendly.
- Best Part: The veggies blend right into the chicken while adding moisture, making these an easy way to sneak more vegetables into a meal.
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Ingredients You'll Need
- Ground chicken: Lean, high-protein ground chicken makes the base of these meatballs and keeps them light and tender.
- Plain breadcrumbs: Help bind the meatballs together while giving them a soft, tender texture.
- Zucchini: Grated zucchini adds hidden veggies and moisture to the meatballs. You’ll need about one medium zucchini.
- Spinach: Finely chopped fresh spinach adds another boost of veggies without overpowering the flavor.
- Egg
- Salt
- Garlic powder
Why You’ll Love These Chicken Veggie Meatballs
If you're looking for meatball recipe that's flavorful, and easy to make at home, here's why you'll love this one:
- Packed with hidden veggies: Zucchini and spinach add extra nutrition without taking away from the classic meatball flavor.
- Tender and juicy: The shredded zucchini adds moisture, helping the lean ground chicken stay soft and tender.
- Easy to make: Everything comes together with a handful of simple ingredients, then the oven does the rest.
- Kid-friendly: The finely chopped veggies blend right into the meatballs, making them an easy way to add more vegetables to family meals.
- Great for meal prep: Make a batch ahead of time for quick lunches and dinners throughout the week.
- Super versatile: Serve them with pasta and marinara, add them to grain bowls, or pair them with BBQ sauce or your favorite dip.
How to Make Chicken Veggie Meatballs
- 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 ½ 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 (about 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.
Tips for the Best Chicken Veggie Meatballs
- Grate the zucchini finely: Smaller pieces blend easily into the chicken and help keep the meatballs tender.
- Give the zucchini a quick chop: After grating, chop any long strands so they distribute evenly throughout the mixture.
- Finely chop the spinach: Small pieces mix into the meatballs better and ensure you get veggies in every bite.
- Don’t overmix: Mix just until everything is combined. Overworking ground chicken can make the meatballs dense.
- Keep the meatballs the same size: Use about 2 tablespoons of mixture for each one so they cook evenly.
- Wet your hands: Ground chicken can be sticky, so lightly wetting your hands makes shaping the meatballs much easier.
- Flip halfway through: Give the meatballs a shake or flip during baking to help them brown more evenly.
- Check the temperature: Chicken meatballs are fully cooked when the center reaches 165°F.
- Switch up the sauce: Keep them versatile by serving with marinara, BBQ sauce, or your favorite dipping sauce.
Frequently Asked Questions
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.
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.
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.
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!
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.
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.
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
Yes! Just use gluten-free breadcrumbs. These meatballs are naturally dairy-free, but always check your specific ingredients if needed.
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.
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📖 Recipe
Chicken Veggie Meatballs
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 teaspoon salt
- 1 teaspoon 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 ½ 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.
SO delicious you'd never know they were SO freaking healthy