Chicken Carrot Meatballs
These Chicken Carrot Meatballs are easy to make, full of flavor and the perfect veggie-loaded protein to add to dinner. Mixed up in one bowl and then done baking in 20 minutes, these healthy meatballs are delicious with sauce over pasta or simply on their own.
We love a veggie-loaded meatball recipe in the TNN house. They are perfect to make as part of meal prep for having a ready-to-eat protein on hand, to add to a busy weeknight dinner, or as the perfect protein to stock in your freezer. Yep, when in doubt, meatballs are my move and are a versatile protein that is always a welcomed sight at our table. Bonus: meatballs are a wonderful vessel for veggies!
Don’t believe me? I have added many different kinds of veggie-loaded meatball recipes to the pages of TNN over the years and they always become regular recipes in your homes. So, I just keep on adding meatballs with veggies for you to make and now I have found another winner with these Chicken Carrot Meatballs.
Do I have to use breadcrumbs in these meatballs?
The breadcrumbs in this carrot meatball recipe help to keep the meatballs moist. Chicken meatballs are notorious for coming out too dry, so the added carrots help to add moisture and the breadcrumbs help to hold it in during the baking process. You can skip them, but I feel like the meatballs will have a different texture.
How can I make these meatballs gluten free?
Simply use gluten free breadcrumbs. I have found many great ones on the market that work beautifully in recipes and have great flavor.
Can I omit the egg?
The egg works as a binder in this meatball recipe. You can replace it with a flax egg (1 tablespoon flax meal + 2.5 tablespoons water) or omit it. However, I haven’t tested these chicken meatballs without egg and can’t be sure how well they will hold together.
How do I store these meatballs?
These meatballs are tasty fresh or as leftovers….making them ideal as a meal prep item or as part of your freezer stash!
Once you have cooked the meatballs, let them cool completely before transferring them into an airtight container and storing them in your refrigerator for up to 3 days. To reheat, let frozen meatball thaw in fridge overnight and then just pop into the oven on a baking sheet to heat up or add to sauce on the stove top and warm them up together.
Can these carrot meatballs be made dairy-free?
The parmesan cheese gives these meatballs a great flavor, but it can be omitted to make this recipe dairy-free if needed.
- Use a different vegetable instead of carrot. Finely chopped spinach or a little riced cauliflower would also work well in these chicken meatballs.
- Use whatever ground meat you prefer. Turkey, pork, or beef will work well in this carrot meatball recipe.
- Make them gluten free by using gluten free breadcrumbs.
- Omit the cheese to make these Chicken Carrot Meatballs dairy-free.
- Replace the egg in this recipe with a flax egg.
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Tips & tricks
- Shred the carrots ahead of time and store in your fridge so that these meatballs are even easier to throw together.
- Line your baking sheet with parchment paper to make clean up easy and prevent the meatballs from sticking to the baking sheet.
- Use your hands to mix the meatballs. This helps all of the ingredients to get incorporated evenly into the meatball mixture and is much faster than using a spoon.
- Use a small cookie scoop to portion out the meatballs. This makes the process faster and the balls more even in size. I like this one. You can also use a heaping tablespoon to portion out the meatballs.
Other veggie-loaded meatball recipes you will love
- Healthy Meatballs (with veggies!)
- Ranch Spinach Turkey Meatballs
- Beef & Mushroom Meatballs
- Chicken Cauliflower Meatballs
- Mushroom Lentil Meatballs (vegetarian)
- Turkey Zucchini Meatballs
Loving there carrot meatballs and now you’re hungry for more?
Chicken Carrot Meatballs
- 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
- Preheat your oven to 400℉.
- Place grated carrots in a clean towel and squeeze out some of the moisture. Once done, place in a large bowl.
- Add the remaining ingredients to the bowl with the carrots.
- Using clean hands or a spoon, mix until well combined.
- Gently roll the meat mixture into golfball sized portions. Arrange the meatballs in a single layer on a large baking sheet.
- Bake for 18-20 minutes or until meat is cooked through.
- Enjoy warm and with your favorite sauce and/or pasta or veggies. Allow leftovers to cool completely and store in an air-tight container in fridge for 3-4 days.