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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
- Total Time: 25
- Yield: 20 1x
Ingredients
Scale
- 1/2 onion, peeled
- 1 garlic clove, peeled
- 1/2 medium carrot, roughly chopped
- 1/2 medium zucchini, roughly chopped
- 15g baby spinach leaves
- 1 Tbsp parsley
- 1 vegetable stock cube, broken up
- 500g chicken breast, chopped into 4 pieces
Instructions
Then mix like this
- Preheat oven to 180C
- Place vegetables and herbs into bowl. Speed 7 for 5 seconds. Scrape down.
- 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.
- Place “blobs”, if a wetter mix, or balls, if a firmer mix, of the mixture on two trays lined with baking paper.
- Cook for approximately 20 minutes depending on size.
- Serve hot or let them cool down and freeze for another day.
Or cook like this
- Preheat oven to 180C
- Place vegetables and herbs into food processor. Mix on medium speed until grated.
- 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.
- Place “blobs”, if a wetter mix, or balls, if a firmer mix, of the mixture on two trays lined with baking paper.
- Cook for approximately 20 minutes depending on size.
- Serve hot or let them cool down and freeze for another day.
- Prep Time: 5
- Cook Time: 20
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
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 🙂
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!
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.
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.
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 🙂