Pesto Chicken Veggie Meatballs
A deliciously flavored meatball with extra nutrition for your kids
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 pound chicken breast
- 1/2 medium bell pepper, red
- 1 medium carrot
- 1 cup zucchini
- 3 tablespoon pesto
- 1/2 cup bread crumbs, plain
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Preheat the oven to 375 degrees.
Start by preparing the vegetable mixture:
Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto, bread crumbs, and salt and stir to combine.
Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it's well-combined. Try not to over-work the mixture.
Line a baking sheet with foil or a slipat and drizzle with oil.
Using a 1" scoop or a Tablespoon, make small (1-1 1/2") meatballs and place them on the baking sheet. (you can also just use your hands to roll them out)
Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.
Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!
Serving: 1g | Calories: 166kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 330mg | Fiber: 1g | Sugar: 2g