Chicken Meatballs


Meatballs are little bundles of goodness that are also perfect for dipping.

You’ll Need

  • ½ cup large-flake or one minute oatmeal (not instant)
  • ¾ cup milk
  • 1 lb ground chicken
  • 1 tsp chopped garlic
  • ½ cup finely grated carrot or parsnip
  • ½ cup chopped cooked spinach or kale (if using frozen, squeeze out the moisture)
  • 1 large egg, beaten
  • 3 Tbsp tomato paste, divided in half
  • salt and freshly ground pepper
  • 2 Tbsp olive oil

Prep and Cook

  • Preheat oven to 350°F.
  • Line a rimmed baking sheet or metal baking pan with parchment or foil and lightly grease with olive oil. Set aside.
  • Place oatmeal in a small bowl and pour milk over top. Stir together and let stand at room temperature for 5 minutes or until milk has been almost fully absorbed.
  • Combine chicken, garlic, grated vegetables, spinach, egg, half the tomato paste, and oatmeal mixture, discarding any extra milk in a large bowl and season with salt and pepper.
  • Mix until just combined.
  • Form meatballs into 1 inch size and place on prepared baking sheet.
  • Combine the rest of the tomato paste with the olive oil (it will not mix together very well).
  • Brush a little of the tomato mixture on top of each meatball.
  • Bake for 20-25 minutes or until cooked through.
  • Serve with tomato sauce for dipping or over pasta or rice.


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