Hidden Veggie Chicken Meatballs

These chicken meatballs look like ordinary chicken meatballs, but they’re packed with veggies. They look and taste so good, you won’t even know you’re sneaking in a helping of veggies in every meatball. They also bake in under 20 minutes, which is just enough time to boil some water for your favorite pasta and add some sauce on top!!

Hidden Veggie Chicken Meatballs Ingredients

Chicken: Lean ground chicken forms the protein-packed base of these meatballs. It provides a mild flavor that pairs well with the herbs and hidden veggies. Its tender texture makes it perfect for holding moisture from the vegetables without becoming dense.

Zucchini: Grated zucchini adds moisture and softness to the meatballs while sneaking in extra nutrients. It blends seamlessly into the mix, making it ideal for picky eaters. Just be sure to squeeze out excess water to avoid soggy meatballs.

Carrots: Finely grated carrots bring a subtle sweetness and boost of color to the meatballs. They’re a great way to add fiber and vitamin A without altering the flavor. Like zucchini, they mix in easily and go virtually unnoticed once cooked.

Oregano: This herb brings an earthy, slightly peppery flavor that enhances the overall savory profile. A little goes a long way in giving the meatballs a classic Italian-inspired taste. It pairs especially well with the chicken and hidden vegetables.

Hidden Veggie Chicken Meatballs

Recipe by Jenn Lueke

4.3 from 29 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Delicious chicken meatballs with a hidden helping of veggies packed inside!

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Ingredients

• 1 medium zucchini (1 packed cup shredded)

• 3 large carrots, peeled (1 packed cup shredded)

• 2 pounds ground chicken

• 1 egg, beaten

• 2 teaspoons dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes

• olive oil, for shaping

• 3 cups marinara sauce, warmed, for serving

• 12 ounces pasta of choice, cooked for serving (optional)

• roughly chopped basil leaves, for serving (optional)

Directions

• Preheat oven to 375F. Prepare a large sheet pan.
• Shred the zucchini and carrots using the large holes on a box grater set over a clean dish towel. Gather all 4 corners of the towel tightly in one hand, creating a bag with the veggies securely inside. Using the other hand, squeeze the wrapped veggies over the sink to release as much water as possible. Measure out about 1 cup of zucchini and 1 cup of carrots.
• In a mixing bowl, combine the 2 cups of shredded and drained veggies, ground chicken, egg, oregano, garlic powder, onion powder, salt, ground black pepper, and red pepper flakes. Mix well with a rubber spatula until evenly combined.
• Use a large cookie scoop or clean hands to form the meatballs into about 24 evenly sized balls. Rub a drizzle of olive oil onto your clean hands and roll loosely between your palms until round and smooth. Place on the prepared sheet pan, leaving about an inch of space in between each one. Bake until lightly browned on the outside and at an internal temperature of 165°F, 18 to 22 minutes. There may be some excess fat on the pan, which you can discard after cooling.
• Divide between 4-6 plates (over cooked pasta, if using) with warmed marinara and chopped basil leaves on top.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. 

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