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veggie-loaded baked chicken meatballs // cait's plate

veggie-loaded baked chicken meatballs

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 30 meatballs (depending on size you roll them) 1x
  • Category: dinner
  • Method: baked


these meatballs are loaded with 3 different kinds of veggies and are baked, not fried. they’re quick to pull together and they freeze well!


  • 1/2 large zucchini, roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 1/2 cup cauliflower florets, stems removed and roughly chopped
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup finely shredded parmesan
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 pound ground chicken


  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper
  • Place zucchini, carrot and cauliflower into a food processor and pulse until all the veggies are well-minced.  Remove and set aside.
  • To the same food processor, add breadcrumbs, parmesan and spices, pulsing until well combined.
  • Place ground chicken into a large mixing bowl and add pulsed veggies, breadcrumb mixture, beaten egg and olive oil.  Use a rubber spatula or wooden spoon (I just use my hands) to combine well.
  • Using a small cookie scoop, scoop meatballs and roll into a ball then place on the baking sheet (they may be sticky, so if you don’t care if they have a flat bottom, skip the rolling step and simply scoop directly onto the prepared baking sheet).  Repeat until all of the mixture has been used.
  • Bake for 30-35 minutes or until golden brown.


  • Store in an air-tight, freezer-safe container or bag in the freezer for 3-4 months.  Pull out as needed and defrost in the microwave to serve.

Keywords: meatballs, chicken, dinner, kid-friendly, quick, easy, veggie-loaded

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