Chicken Veggie Meatballs
The classic comfort of a meatball with a nutritious twist using lean, high-protein ground chicken, & hidden veggies. These meatballs are easy to make and SO versatile.
Servings: 4 servings
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 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.
Nutrition
Serving: 4oz | Calories: 240kcal | Carbohydrates: 11g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 476mg | Potassium: 735mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg