Chicken And Broccoli Meatballs

These chicken and broccoli meatballs are great served on their own or dipped into your favorite marinara sauce. Packed with a serving of broccoli, they are a great source of protein and veggies!

Everything comes together in one bowl for these easy-to-make meatballs! These oven-baked meatballs are freezer-friendly and can be customized to serve with marinara sauce, a sweet and spicy sauce, or in a meatball sub!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these chicken and broccoli meatballs:

• Chicken: I used ground chicken in this recipe, but you can also use the same method with ground turkey.
• Panko Breadcrumbs: Absorbs the juices from the meat as it cooks so that the meatballs are not dry.
• Parmesan Cheese: For added flavor to the meatballs.
• Egg: Used as a binder to help hold all of the ingredients together.
• Onion Powder/Black Pepper: For added flavor and an extra kick to the meatballs.
• Salt: Optional ingredient for a little added taste. 
• Marinara Sauce (Optional): To dip the meatballs into. I love using the Rao’s brand marinara sauce, but these are great to snack on as is!
• Oil Spray: To spray the meatballs before baking.

PROCESS

1. Add the broccoli to a microwave-safe bowl and microwave it on high heat for 2 minutes, or until tender. Drain all of the liquid.
2. Use kitchen scissors to finely chop the broccoli into small pieces. You may also quickly pulse the broccoli in a blender if you prefer a more fine texture.
3. Add the chicken, breadcrumbs, parmesan cheese, egg, broccoli, and seasonings to a bowl and mix until combined. Be sure not to overmix as overmixing can cause the meat to be tough when baked.
4. Scoop out tablespoon-sized portions and roll them into small balls. Place the balls on a parchment paper-lined pan.
5. Spray the meatballs with some cooking oil spray and bake them at 400 degrees F for 18-20 minutes.
6. If you choose to add them to a sauce, simmer the marinara sauce in a pan on low heat. Add in the meatballs and simmer for a few minutes.

STORAGE INSTRUCTIONS

Store the meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, arrange meatballs in a single layer on a baking sheet and freeze until solid. Once solid, transfer the meatballs to a freezer bag and freeze for up to 2 months.

SUBSTITUTIONS

• Chicken: You may substitute the ground chicken with ground turkey. I love using the Butcher Box subscription service for high-quality meats. If you would like to try out Butcher Box, you can click here for a special offer (affiliate link).
• Breadcrumbs: Almond flour usually serves as a good alternative to breadcrumbs for these meatballs.
• Egg: The egg may be replaced with 2 tablespoons of buttermilk. A flax egg may also be a good alternative, but I have not tried this myself.

RECIPE NOTES

• Do not overmix the meat mixture. If you overwork the meat mixture, your meatballs may come out tough, so try not to overmix them.
• Keep your hands moist with a bit of water as you form and roll the balls so that your hands don’t get too sticky.
• This recipe makes around 30 small meatballs. If you would like to make larger meatballs, add a few minutes to the total bake time.
• I like to add in an extra ½ teaspoon of cayenne pepper to the mixture for an extra kick, but you can leave this out if your little ones are not a fan of spicy foods.

You may also like:

• Cheesy Beef Manicotti
• Beef and Broccoli Stir-fry
• Creamy Pumpkin Pasta