World-Changing Baked Chicken Meatballs

After all this time blogging, I have really run the gamut of dishes: I have uncovered new staples and created an insane rotation that I am happy to have on repeat. But while I consider all of the recipes I’ve made to be my “babies,” I still have favorites. Just like in any home, there are recipes that return to our table again and again in one version or another.

These baked chicken meatballs belong exactly in that category. Because truly—nothing beats them.

They’re soft but still hold their shape, golden on the outside, plump but surprisingly light thanks to baking instead of frying. And they taste incredible because the thinly grated carrot and zucchini add a wonderful flavor along with making the meatballs extra tender and special.

Usually, before putting them in the oven, I start thinking about what kind of sauce I’ll pair them with. But in the end I can never resist the temptation and end up devouring them just like this—straight from the oven.

And that’s how I’m sharing them with you today, exactly the way I love them.

A Few Super Important Notes:

– Yes, you must finely grate the zucchini and carrot. These meatballs bake for a relatively short time, so if the vegetables are too thick they won’t soften properly. Plus, we want delicate little strands of vegetables—not big chunks.
– Yes, you need bread. It helps keep the meatballs tender and also binds everything together. Want a gluten-free version? Just use gluten-free bread or about ½ cup gluten-free breadcrumbs.
– Make sure you’re using baking soda—not soda like the drink. It’s located next to baking powder at the grocery store. And don’t add more than the recipe calls for—it can leave an unpleasant aftertaste.
– Don’t skip greasing the parchment paper. You can use cooking spray or brush it with olive oil. Either way, it helps create that slightly fried effect in the oven and keeps the meatballs juicy.
– Shape the meatballs with wet or oiled hands. Otherwise the mixture sticks and you’ll end up with pointy, messy meatballs instead of nice ones.
– If you notice liquid collecting in the pan during baking (this depends on the chicken), simply pour it off so the meatballs can develop their light golden crust. They won’t look deep-fried—and they shouldn’t—but they also shouldn’t sit in liquid.

World-Changing Baked Chicken Meatballs

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Serves: 4-6 servings Prep Time: 15 minutes + 30 minutes chilling Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For about 30 meatballs

• 2 medium carrots, unpeeled
• 1 green zucchini (or summer squash), unpeeled
• 3 garlic cloves, peeled
• 1 large egg
• ½ teaspoon baking soda
• 2 slices bread, any kind you have at home
• ½ teaspoon salt
• 2 tablespoons olive oil (optional, if you want to reduce fat you can skip it)
• 1 pound ground chicken

Instructions

- Soak the bread in a bowl of water for about 5 minutes, then squeeze it well with your hands to remove the excess liquid. Transfer to a large mixing bowl. - Grate the carrots, zucchini, and garlic directly into the bowl using the fine side of a box grater (not the coarse side and not the shredding blade that makes big chunks). - Add the remaining ingredients and mix well with clean hands until the mixture is completely uniform. - Cover the bowl with plastic wrap and refrigerate for 30 minutes (or up to overnight). - Line a baking sheet with parchment paper and spray with cooking spray. Don’t skip this step—it creates a lightly fried effect without actually frying. - With wet or lightly oiled hands, shape round, plump patties and place them on the prepared baking sheet. - Spray the tops lightly with cooking spray. - Bake in a preheated 350F (175C) oven for about 10 minutes per side, turning once when the meatballs start to turn golden. Please don’t overbake them—they should stay juicy.

Perfect Dinner, check! Baked Chicken Meatballs

Notes

– You can add ¼ bunch very finely chopped parsley. If it’s chopped too coarsely it won’t be as pleasant in the patties. – Instead of carrots, you can use one medium sweet potato. – Instead of zucchini, you can grate one small white onion on the coarse side of the grater. – I know you’ll want to add spices like turmeric or paprika, but please try them once exactly like this. I promise they don’t need anything besides salt.