These Baked Chicken and Veggie Meatballs are the ideal lunchbox addition or party food for a crowd.

Meatballs are a great way to add lots of nutrients without anyone being too suspecting. These Baked Chicken and Veggie Meatballs are full of vegetables and some spices, but not enough for the little ones to turn their noses up.

Serve warm or cold with a delicious dip (or a quality tomato sauce for those fussy eaters). You can also use these meat balls with a salad, steamed veggies or thrown into a pasta sauce for a more substantial meal.

These Chicken and Veggie Meatballs are lighter than red meatballs, yet don’t disappoint on flavour. I use chicken breast instead of mince, because I find mince causes the mixture to become wet. If you do use mince, you’ll have to balance this out with a little more quinoa flakes.

To make the Baked Chicken and Veggie Balls, all you need to do is dice the chicken and mince in a food processor. Add grated veggies and the spices and blend once more.

Mix the egg and quinoa flakes until well combined and get rolling. Once rolled, bake in the oven for 15 minutes or until cooked through.

If you try making your own Baked Chicken and Veggie Balls please let me know!

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HAPPY BAKING!

Baked Chicken and Veggie Balls

Makes: approx. 38 balls | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

500g chicken breast

1 carrot

1 zucchini

1/2 cup spinach, sliced

3 button mushrooms, chopped

2 spring onions, finely sliced

1 tbsp fresh basil, finely sliced

2 tsp paprika

pinch of salt

1 tbsp chia seeds

1/2 cup quinoa flakes

1 egg

Instructions:

Preheat the oven to 180°C. Line a large baking tray with paper.

Dice the chicken into cubes before placing it into the food processor. Blend until minced.

Grate the carrot and zucchini. Add to the chicken mince along with the spinach, mushrooms, spring onions, basil, paprika and salt.

Blend again until just combined. Transfer to a large bowl. Mix in the chia seeds, quinoa flakes and egg until well combined.

Roll about a tablespoon of the mixture into a ball and place on the baking tray. Repeat until all the mixture is rolled.

Bake in the oven for 15 minutes or until cooked through. Serve with a salad, streamed veggies or in a pasta sauce.

Note: You can use chicken mince instead of chicken breast, however, I find it to be much more wet so you will have to balance this out with more quinoa flakes.

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