Chicken and Vegetable Meatballs

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I have recently redone this recipe as it is a more accurate recipe then my previous one and will give you exact figures. This makes 20 meatballs.

I always try and have some of these in the freezer for a quick healthy dinner for the kiddies on the nights I can’t be bothered with cooking or for lunches on the weekend. They reheat in the oven in no time. They are also great cold, packed in a lunchbox.

I serve them as is with salad veggies and cubed cheese for the kiddies. You can serve them on pasta with a sauce over the top as well. I love these because they are egg, gluten, dairy and nut free! So great to take along to playgroup etc. Vary the veggies used to suit your taste. 

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Chicken and Vegetable Meatballs
Yields 20
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1/2 onion, peeled
  2. 1 garlic clove, peeled
  3. 1/2 medium carrot, roughly chopped
  4. 1/2 medium zucchini, roughly chopped
  5. 15g baby spinach leaves
  6. 1 Tbsp parsley
  7. 1 vegetable stock cube, broken up
  8. 500g chicken breast, chopped into 4 pieces
Then mix like this
  1. Preheat oven to 180C
  2. Place vegetables and herbs into bowl. Speed 7 for 5 seconds. Scrape down.
  3. Add stock cube and chicken breasts to bowl. Speed 5 for approximately 6-10 seconds until you get a nice minced mixture. It may be slightly wet but that's ok. The colour of mixture will depend on what veggies are used.
  4. Place "blobs", if a wetter mix, or balls, if a firmer mix, of the mixture on two trays lined with baking paper.
  5. Cook for approximately 20 minutes depending on size.
  6. Serve hot or let them cool down and freeze for another day.
Or cook like this
  1. Preheat oven to 180C
  2. Place vegetables and herbs into food processor. Mix on medium speed until grated.
  3. Add stock cube and chicken breasts to processor. Mix on high speed until you get a nice minced mixture. It may be slightly wet but that's ok. The colour of mixture will depend on what veggies are used.
  4. Place "blobs", if a wetter mix, or balls, if a firmer mix, of the mixture on two trays lined with baking paper.
  5. Cook for approximately 20 minutes depending on size.
  6. Serve hot or let them cool down and freeze for another day.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:23:07+00:00January 22nd, 2014|Categories: Lunch and Dinner, Lunchbox|6 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

6 Comments

  1. Trish Donnelly June 9, 2014 at 10:00 pm - Reply

    Made the chicken and vegetable meatballs tonight for dinner. Served with a red sauce made in the thermo of course! And spaghetti. They were delicious. Thank you. Love this website xox

  2. Mamacrooks October 8, 2014 at 7:11 pm - Reply

    Made these chicken and veg balls just now – super delicious and great soft texture. I will reduce the stock next time though as they taste a bit salty for the kids.
    Thanks for posting this! 5 stars πŸ™‚

  3. Fiona October 19, 2014 at 5:37 pm - Reply

    I had some chicken thighs to use up and made these for a quick Sunday night dinner tonight. Added in spinach and broccoli, and despite being “green” the kids demolished them. Another winner, thanks Peta!

  4. Susan October 19, 2014 at 10:24 pm - Reply

    I really liked these. The kids weren’t too keen but I think I put a bit to much spinach in them and the green turned them off. Will try again with less spinach next time.

  5. Mel Williams January 26, 2015 at 7:31 pm - Reply

    Thanks for another great recipe. Lovely flavour. I reduced the stock to a dessert spoon, replaced the spinach with baby kale (as it was all I had) and added 30g of fresh bread crumbs to thicken the mixture.

  6. JC April 15, 2016 at 6:50 am - Reply

    Great recipe!
    After part 2 of the recipe, i put the vegetable mixture in a strainer to remove the excess moisture/water, then added black pepper to the mixture and all items were back in the bowl for part 3 (adding chicken and stock).
    When balls were made and on the tray, i sprayed olive oil on them. 15 mins into the oven, i flipped all balls, sprayed olive oil again and back in the oven for another 12 mins.
    They turned out great. Thank you πŸ™‚

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