Chicken And Broccoli Meatballs

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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!

Chicken and broccoli meatballs served with marinara sauce.

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!

If you love these chicken meatballs, be sure to try out these tender oven-baked meatballs and these chicken nuggets with veggies!

Watch Recipe Video

What You’ll Need

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

Ingredients to make 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.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & additions

  • 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.
Chicken and broccoli meatballs served with marinara sauce.

Step By Step Instructions

Steps to make chicken and broccoli meatballs.

STEP 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.

STEP 2: Use kitchen scissors to finely chop the broccoli into small pieces (Image 1). You may also quickly pulse the broccoli in a blender if you prefer a more fine texture.

STEP 3: Add the chicken, breadcrumbs, parmesan cheese, egg, broccoli, and seasonings to a bowl and mix until combined (Images 2 & 3). Be sure not to overmix as overmixing can cause the meat to be tough when baked.

Steps to make chicken and broccoli meatballs.

STEP 4: Scoop out tablespoon-sized portions and roll them into small balls. Place the balls on a parchment paper-lined pan (Image 4).

STEP 5: Spray the meatballs with some cooking oil spray and bake them at 400 degrees F for 15-18 minutes.

STEP 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.

Chicken and broccoli meatballs.

tIPS fOR sUCCESS

  • 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.
Chicken and broccoli meatballs served with marinara sauce.

Recipe FAQs

How can I prevent chicken meatballs from being too tough?

Do not overwork the mixture when combining the ingredients and make sure not to form tightly packed balls when shaping the meatballs. Over-cooking meatballs can also dry them out, so make sure not to overcook them.

Can I use a different vegetable besides broccoli?

Yes! Finely chopped carrots or cauliflower are great alternatives that will work well in these meatballs.

Can these meatballs be cooked in a pan on a stovetop?

Yes! Cook the meatballs in a preheated pan with oil until golden on all sides. You can use an instant-read thermometer to ensure that they reach an appropriate internal temperature (165 F).

Other Chicken Recipes You’ll Love

If you tried these Chicken and Broccoli Meatballs please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Chicken and broccoli meatballs served with marinara sauce.
4.96 from 25 votes

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!
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 30 meatballs

Ingredients 

  • 1 lb ground chicken
  • ½ cup Panko breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 1 egg
  • 1 ½ cups finely chopped broccoli florets
  • ½ tsp onion powder
  • ½ tsp salt
  • tsp black pepper

Instructions 

  • Preheat the oven to 400 degrees F (204 degrees C).
  • 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.
  • 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. You should have about 1 ½ cups of the finely chopped broccoli mixture.
  • 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.
  • Scoop out tablespoon-sized portions and roll them into small balls. Place the balls on a parchment paper-lined pan.
  • Spray the meatballs with some cooking oil spray and bake them at 400 degrees F for 15-18 minutes.
  • Optional: 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.

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.

Nutrition

Calories: 36.37kcal, Carbohydrates: 1.28g, Protein: 3.58g, Fat: 1.9g, Saturated Fat: 0.67g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.72g, Trans Fat: 0.01g, Cholesterol: 19.91mg, Sodium: 87.93mg, Potassium: 100.8mg, Fiber: 0.17g, Sugar: 0.15g, Vitamin A: 50.73IU, Vitamin C: 4.07mg, Calcium: 20.62mg, Iron: 0.24mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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43 Comments

  1. 5 stars
    My son loved them so much I made a bunch for the freezer. When cooking after freezing do you need to defrost them in the fridge overnight or can you put them straight into the oven?

    1. I’m so glad to hear that your son loved these! I usually reheat leftovers directly from frozen in a pan covered with aluminum foil on low heat (around 300F) until fully warmed through😊

  2. 5 stars
    Yum!!! These meatballs are so good and easy to whip up. I did slightly larger scoops and ended up with 20 meatballs – only half made it into the fridge to have for dinner tomorrow, the rest got gobbled up by my husband and 7-month-old. 🙂

    1. Hi Channing! This recipe makes about 30 tablespoon-sized meatballs. The nutrition facts listed are for one single meatball.

  3. 5 stars
    My picky 2.5 year-old and 11 month-old baby both loved this. I’m so happy to have found this recipe (hubby and I also loved them with some pizza sauce) for the whole family! Thank you!

  4. 5 stars
    Awesome recipe! In case it’s helpful for others, I made three modifications due to my toddler’s food allergies and they still turned out great: 1/4 cup applesauce (egg-free swap), gluten free plain breadcrumbs (wheat-free swap), and vegan Parmesan cheese (dairy-free swap). Thanks as always for your tasty recipes!

    1. Thank you for sharing your allergen swaps, I’m sure it’ll be helpful to readers who are looking for good alternatives! I’m so glad you enjoyed these meatballs, Liz!😊

    1. Hi Jenae! The broccoli measurement is after chopping, so you would measure out 1.5 cups after chopping.

    1. Hi Aditi! The storage instructions for each recipe are listed in the blog post if you scroll up a bit titled “storage instructions” 😊

        1. Hi Bekah! These are best frozen after baking. To reheat, you can place the meatballs in a baking dish in a single layer, cover with foil and bake at 300 degrees F for 20-30 minutes😊