I love cooking chicken, it’s lean meat and such a versatile ingredient to play with. Only one side effect: if overcooked, the chicken can dry out easily. That’s why in this recipe I used both the zucchini and the asparagus to give moist…and flavor back to the chicken.

The final result are super moist, tender and tasty meatballs. The recipe can be served to babies starting from 9 months of age if you are following the baby led weaning approach (simply cut the meatballs in tiny pieces) or to toddlers. I love adding the chicken meatballs in the school lunches too 🙂

To give more nutrients to the chicken meatballs I added asparagus and zucchini (totally in season!!), but you can switch to other vegetables like sweet peas, swiss chars, bok choy, broccoli, cauliflower.

In the recipe I also added one handful of corn (I used frozen one, that’s why you will see a pale yellow color in the video), to give more texture and a twist of sweet flavor to the meatballs. Also the corn flavor very well balanced the cilantro 🙂

If you are looking for a smooth texture for your little one either skip the corn or blend it all together with the greens at the beginning.

The chicken meatballs are yummy served with flour tortillas spread with a bit of hummus or with a side of pita bread, basmati rice, mashed potatoes, pasta.

The procedure is very simple. Basically the food processor/blender does it all 🙂

In a food processor add the garlic + cilantro + green onion. Chop for 10 seconds.

Add the asparagus (I chopped them in big pieces) and the zucchini (sliced in thick slices). Chop for 30 seconds.

You will obtain a minced consistency.

Transfer in a bowl and add the ground chicken, corn, egg, breadcrumbs (substitute with almond meal if you want the meatballs to be gluten free), a pinch of salt for older kids and some oregano. Mix well together.

Create small meatballs with your hands: I use 1 tablespoon of mix for each meatball.

Line a baking sheet with some parchment paper and place the meatballs one next to the other. Bake in preheated oven to 400F/180C for 20/25 min.

You can freeze the meatballs before baking them and store them in the freezer for up to 3 months.

PrintChicken Asparagus Zucchini Meatballs +9MIngredients

  • 1lbground chicken
  • 12ozfresh asparagus
  • 1largezucchini
  • 3/4cupfrozen corn
  • 2green onion
  • 1egg
  • 2clovesgarlic
  • 1handfulfresh cilantro
  • 1/2cupbreadcrumbs
  • pinchsalt
  • 1tspdried oregano

Instructions

  1. In a food processor add the garlic + cilantro + green onion. Chop for 10 seconds.

  2. Add the asparagus (I chopped them in big pieces) and the zucchini (sliced in thick slices). Chop for 30 seconds to obtain a minced consistency.

  3. Transfer in a bowl and add the ground chicken, corn, egg, breadcrumbs (substitute with almond meal if you want the meatballs to be gluten free), a pinch of salt for older kids and some oregano. Mix well together.

  4. Create small meatballs with your hands: I use 1 tablespoon of mix for each meatball.

  5. Line a baking sheet with some parchment paper and place the meatballs one next to the other. Bake in preheated oven to 400F/180C for 20/25 min.

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