Recipes: Appetizers & Snacks, Main Entrees

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Chicken and Veggie Meatballs

chickenandveggiemeatballsWhoa, were these yummy! No doubt kids would eat this right up without a clue how many veggies they were eating. Of course, grown ups will surely savor this healthy recipe, too!

Submitted by Mindy M. of South Huntington, NY, for the Mambolicious Recipe Contest 2009; Honorable Mention.


  • 3 lbs. of ground chicken
  • 2 zucchini
  • 2 yellow squash
  • Peppers (I used 1/2 each of a yellow, red, green and orange peppers)
  • 1 bag of fresh baby spinach-from the bag in the salad aisle
  • Baby carrots (approx 15)
  • 1 egg
  • Ian’s® Panko Breadcrumbs, about a cup
  • Salt and pepper to taste
  • 2 Tbsp. of chopped garlic in water


  1. Put all veggies in the food processor, then dump into a big bowl.
  2. Put everything in the bowl and mix until all incorporated.
  3. Form meatballs, about golfball size, and put them in a sprayed baking pan. I used 2 glass pyrex dishes.
  4. Bake them for about 30 min, flip them, and put them back for about another 20 min.
  5. If desired, simmer in any sauce for about 20 minutes – mmm!

Servings: 20

Cook’s Note: This is a recipe you can’t really mess up! It did take time, but freezes well and is perfect for toddlers because they have no idea they are eating a lot of vegetables!

One Comment for “Chicken and Veggie Meatballs”

  • stacy ehleNo Gravatar

    Bake them at what temp? I guess ill give 350 at try…

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