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baked chicken meatballs on a white plate with marinara sauce in bowls

Healthy Chicken Meatballs

These Healthy Chicken Meatballs not only have an amazing texture and flavor, but they also have 3 different veggies that pack in the nutrition! 
Course Main Course
Cuisine Italian
Keyword chicken meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 215kcal


  • 1 pound ground chicken or turkey
  • 1/2 medium bell pepper, red diced fine
  • 1 medium carrot grated
  • 1 cup zucchini grated
  • 1/4 cup pesto
  • 1/2 cup bread crumbs, plain or panko
  • 1 teaspoon salt to taste
  • 1 tablespoon olive oil


  • Preheat the oven to 375 degrees.
  • Grate zucchini and carrots. 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 diced bell pepper. Add in the pesto, bread crumbs, salt, olive oil and stir to combine.
  • Fold in the ground chicken or turkey 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 parchment paper, or a slipat.
  • 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 15 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: 5meatballs | Calories: 215kcal | Carbohydrates: 10g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 605mg | Potassium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2259IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg