Chicken Veggie Meatballs

I am all about easy, delicious, and healthy dinners!! And bonus points if the recipe is also comforting and involves a big bowl of pasta. I mean these Chicken Veggie Meatballs don’t technically include pasta, but they should most definitely always be eaten with some! These chicken meatballs are literally jam packed with vegetables, giving them a delicious flavor and making them perfectly juicy. Not to mention some extra vegetables in your life, which is never a bad thing!!! I paired these meatballs with some pasta and additional veggies all last week for dinner and it was absolutely scrumptious.

What you need for these Chicken Veggie Meatballs!

  • Ground Chicken: I made these meatballs with ground chicken, but you could totally follow the same recipe with ground turkey or ground beef. The meatballs would be just as delicious!
  • Vegetables: These meatballs have a whole lot of chopped Zucchini, Carrot, Mushroom, and Onion in them.
  • Parmesan Cheese: I don’t know about you guys, but I am the type of girl to pour parmesan cheese over my pasta and meatballs! These meatballs are even better because the cheese is inside, so yum!!!
  • Almond Flour: Almond flour is used in this recipe in place of breadcrumbs to hold the meatballs together. The use of almond flour makes these chicken meatballs completely gluten free!
  • Marinara Sauce: These meatballs are cooked in and served with marinara sauce.
  • Seasonings: All you need for these meatballs to be bursting with flavor is garlic powder, Italian seasoning, salt, and pepper.
  • Olive Oil: To cook your veggies and meatballs!
  • Egg to hold you meatballs together!

How to make these Veggie Chicken Meatballs!

  1. Start by finely chopping the onion, carrots, zucchini, and mushrooms.
  2. Add 2 tbsp olive oil to a pan over medium-high heat. Add the chopped vegetables, garlic powder, salt, and pepper. Sauté until soft and fragrant.
  3. Remove them from the heat and let cool slightly.
  4. In a large bowl combine the ground chicken, egg, parmesan cheese, almond flour, Italian seasoning, and sautéed vegetables.
  5. Roll the mixture into about 2 tbsp sized meatballs.
  6. Cover a pan with olive oil and place on medium to high heat. Once the oil is hot, add the meatballs to the pan. Once the first side is browned and crispy, flip and do the same to the other side. (If you have a big enough pan you can do all the meatballs at once, but if not just do two rounds!)
  7. Once browned on both sides, remove all the meatballs from the pan and lower the heat.
  8. Cover the pan with marinara sauce. This was about 1/2 a jar or 1 1/2 cups for me. Place all the meatballs back in the pan and cover. Let simmer for 15 minutes.
  9. Serve with pasta, more marinara sauce, and a generous sprinkle of parmesan cheese. Enjoy!!

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Chicken Veggie Meatballs

Chicken Veggie Meatballs made with almond flour are the perfect gluten free, easy, & healthy dinner recipe!  Loaded with delicious Italian flavors and parmesan cheese, you won’t even be able to taste the sneaky vegetables.  Serve with a big bowl of pasta (gluten free if needed!) for ultimate enjoyment!

  • Author: Kayla Berman
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 45 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
Scale

Ingredients

  • 1 lb ground chicken
  • 1/2 cup chopped mushroom
  • 3/4 cup chopped zucchini
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/4 cup parmesan cheese
  • 1/2 cup almond flour
  • 1 1/2 cups marinara sauce
  • 1 egg
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • olive oil
  • salt
  • pepper

Instructions

  1. Start by finely chopping the onion, carrots, zucchini, and mushrooms.
  2. Add 2 tbsp olive oil to a pan over medium-high heat. Add the chopped vegetables, garlic powder, salt, and pepper. Sauté until soft and fragrant.
  3. Remove them from the heat and let cool slightly.
  4. In a large bowl combine the ground chicken, egg, parmesan cheese, almond flour, Italian seasoning, and sautéed vegetables.
  5. Roll the mixture into about 2 tbsp sized meatballs.
  6. Cover a pan with olive oil and place on medium to high heat. Once the oil is hot, add the meatballs to the pan. Once the first side is browned and crispy, flip and do the same to the other side. (If you have a big enough pan you can do all the meatballs at once, but if not just do two rounds!)
  7. Once browned on both sides, remove all the meatballs from the pan and lower the heat.
  8. Cover the pan with marinara sauce. This was about 1/2 a jar or 1 1/2 cups for me. Place all the meatballs back in the pan and cover. Let simmer for 15 minutes.
  9. Serve with pasta, more marinara sauce, and a generous sprinkle of parmesan cheese. Enjoy!!

Keywords: meatballs, chicken meatballs, chicken veggie meatballs, healthy dinner, dinner recipe, easy dinner, healthy meatballs, italian meatballs, vegetables, gluten free meatballs

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