Chicken and Veggie Meatballs


My daughter has entered that phase of toddlerhood where she will not try new things without a major fight. Even new sugary sweets are a no go. So feeding her has become a bit more complex. Well, at least feeding her healthy food has become more complex. The biggest problem for me is what to leave her for lunch while I’m at work so she doesn’t end up eating crackers and fruit for lunch all week. They say that necessity is the mother of invention and I can say that this mother made a super tasty recipe out of necessity. These are incredibly flavorful, low carb (no breadcrumb), Paleo and packed with veggies. They reheat well and they do well in the freezer. I usually serve these for her with raw carrots, cucumbers or radishes. If I’ve really got it together I’ll also serve roasted sweet potatoes. I personally enjoy eating them with noodles (zucchini or otherwise) and kale or spinach pesto.

Sauté the veggies until they give up all their liquid
Grind 10 boneless skinless chicken thigh. Or, you can replace with about 2 lbs ground chicken. 
Add all ingredients to a large mixing bowl and mix thoroughly. It’s important that you mix this a lot as there are no bread crumbs to bind this. Mixing it brings out the “stickiness” in the chicken thigh and will make it  hold together in much the same way that sausage sticks together as it’s mixed well. (like that technical term… stickiness lol) 
Form into roughly even sized meatballs. I find wetting my hands regularly makes it easier to form them. This is a VERY wet mixture since it lacks breadcrumbs so it can get sticky.
Meatballs fresh from the oven. 


10 Chicken Thighs (about 2 lbs)
1/4 Cup Garlic
2 Zucchini
20 Baby Carrots
2 Cups Frozen Spinach
1/4 Cup Romano or Parmesan Cheese
2.5 tsp Kosher Salt
2 tsp Oregano
1 tsp Black Pepper
2 Eggs
1 tbs olive oil


  1. Pre-heat oven to 450 degrees F
  2. Shred Zucchini and Carrots. I used my food processor’s grater attachment and it made short work of this.
  3. Add the shredded vegetables and olive oil to a skillet with a 1/2 tsp of salt and sauté until the vegetables have wilted and all the liquid is cooked off.
  4. Cook the spinach in the microwave and squeeze out all the water. Alternately you can sauté it with the other veggies.
  5. While the veggies cook down, grind the Chicken Thigh
  6. Place all the ingredients into a large bowl and mix together well
  7. Line a sheet pan with aluminum foil and spray with cooking spray
  8. Form into equally sized meatballs. Or at least as equally sized as possible. I’m not good at this because I have zero patience. If you want them perfect though, you can use a little ice cream scoop and they’ll come out perfect.
  9. Bake for 35-45 minutes
  10. Apply to face

You can either serve these right away or you can do as I do and place them in a food storage container in the fridge.



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