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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
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.
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