Description
Easy-to-make mini chicken and veggie meatballs perfect for toddlers. Packed with protein and hidden vegetables, these bite-sized treats are soft, flavorful, and great for little hands.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/4 cup breadcrumbs
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix ground chicken, zucchini, carrot, breadcrumbs, egg, garlic powder, onion powder, and salt.
- Roll mixture into small, bite-sized balls (about 1-inch diameter).
- Heat olive oil in a pan over medium heat. Lightly brown meatballs for 2-3 minutes.
- Transfer to baking sheet and bake for 12-15 minutes until fully cooked.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- Serve with ketchup or yogurt dip.
- Use gluten-free breadcrumbs if needed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg