Tiny Chicken Veggie Bites
Soft and flavorful baked chicken meatballs packed with hidden veggies! Perfect for little hands and growing appetites.
Ingredients
- 1/2 pound ground chicken (or turkey)
- 1/2 cup finely grated zucchini (excess water squeezed out)
- 1/4 cup finely grated carrot
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1/4 cup breadcrumbs (preferably whole wheat)
- 1 egg, beaten
- 2 tablespoons finely chopped fresh parsley (or 1 teaspoon dried Italian herbs)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
Finely grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out any excess water. This will help prevent the meatballs from becoming soggy.
Finely grate the carrot.
Mince the garlic clove or measure out 1/4 teaspoon of garlic powder.
In a medium-sized bowl, add the ground chicken, grated zucchini, grated carrot, minced garlic (or garlic powder), breadcrumbs, beaten egg, and chopped parsley (or Italian herbs).
Add the optional grated Parmesan cheese to the bowl.
Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Dampen your hands with water to prevent the meat mixture from sticking.
Take about a tablespoon of the mixture and gently roll it into a small meatball, about 1 inch in diameter (ping-pong ball size).
Place the formed meatball onto the prepared baking sheet, leaving a little space between each one.
Repeat steps 9 and 10 until all the meat mixture has been used, creating approximately 12 small meatballs.
Bake in the preheated oven for 15-18 minutes, flipping the meatballs halfway through the cooking time to ensure even browning.
Check that the meatballs are cooked through. They should be lightly golden and firm to the touch. The internal temperature should reach 165°F (74°C).
Remove the baking sheet from the oven and let the meatballs cool slightly before serving. Cut into smaller pieces if needed for very young toddlers.
Safety Notes
- Adult supervision required for grating vegetables.
- Ensure meatballs are cooked through (internal temperature 165°F) before serving.
- Cut meatballs into smaller, manageable pieces for toddlers to prevent choking.
Nutrition (per serving)
Calories: 65 kcal per serving
Protein: 7g
Carbs: 3g
Fat: 3g