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Chicken Carrot Meatballs Recipe

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3.9 from 6 reviews

These Chicken Carrot Meatballs are an easy, flavorful, and healthy twist on classic meatballs, combining ground chicken with finely grated carrots and Italian seasoning. Baked to perfection, they’re a great protein-packed meal option that pairs well with pasta, sauce, or vegetables, making a delicious family-friendly dish ready in just 30 minutes.

Ingredients

Main Ingredients

  • ¾ cup finely grated carrots
  • 1 pound ground chicken
  • ½ cup panko breadcrumbs
  • ½ teaspoon onion powder
  • ½ tablespoon Italian seasoning
  • ¾ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ cup grated parmesan cheese
  • 1 egg

Instructions

  1. Preheat oven: Preheat your oven to 400℉ to prepare for baking the meatballs, ensuring they cook evenly and develop a nice golden exterior.
  2. Prepare carrots: Place the finely grated carrots in a clean towel and squeeze out excess moisture. This step helps prevent the meatballs from becoming too wet and ensures a better texture.
  3. Combine ingredients: Transfer the squeezed carrots into a large mixing bowl. Add ground chicken, panko breadcrumbs, onion powder, Italian seasoning, sea salt, garlic powder, paprika, grated parmesan cheese, and the egg to the bowl.
  4. Mix well: Using clean hands or a spoon, thoroughly mix all ingredients together until well combined, ensuring the seasoning and binding ingredients are evenly distributed.
  5. Form meatballs: Gently roll the mixture into golf ball-sized portions and arrange them in a single layer on a large baking sheet, leaving space between each for even cooking.
  6. Bake meatballs: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes or until the meatballs are fully cooked through and reach an internal temperature of 165℉.
  7. Serve: Enjoy the meatballs warm with your favorite sauce, pasta, or vegetables. Store any leftovers in an airtight container in the fridge for 3-4 days after they have cooled completely.

Notes

  • Squeezing moisture from the grated carrots prevents soggy meatballs and helps maintain their shape during baking.
  • Using panko breadcrumbs provides a lighter texture than traditional breadcrumbs.
  • To check doneness, use a meat thermometer to ensure the internal temperature reaches 165℉ for safety.
  • Leftover meatballs can be reheated in the oven or microwave for quick meals.
  • For a lower sodium version, reduce salt amount or use low-sodium breadcrumbs and cheese.

Find it online: https://yumntasty.com/chicken-carrot-meatballs-recipe/