Chicken Vegetable Meatballs
These little Chicken Vegetable Meatballs are an easy appetizer to serve on game day or a simple finger food for toddlers. Just prep the grated ingredients, mix together, roll into balls and bake. Then serve with your favorite dressing or dip.
- 1 pound ground chicken
- ¼ cup grated apple
- ½ cup shredded carrot
- ½ cup chopped spinach
- ⅛ cup chopped green onion
- 1 tablespoon ground flax seed
- ½ cup garbanzo flour
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Coconut or MCT oil for greasing the pan, optional
Place all of the ingredients in a large bowl. Gently fold together with your hands until everything is well incorporated. Let sit for the garbanzo and flax flours to plump a bit while you pre-heat the oven.
Pre-heat the oven to 450 degrees F.
Grease a mini-muffin tin with coconut or MCT oil. Or for a low-oil option, line a baking sheet with parchment paper or silicon mat.
Roll meat mixture into 1″ balls, see note. The balls keep their shape during baking.
Place the meatballs onto the baking sheet or muffin tin and bake for 15 minutes or until meatballs are cooked through and gently browned.
When rolling meatballs, use a teaspoon or small ice cream scoop to keep the amount of mixture the same for each ball. Also, I wear my dishwashing gloves when rolling them, to keep the mixture from sticking to my hands.
Storage: 3 days in fridge or 3 months in freezer