Chicken Meatballs
These easy Chicken Meatballs (or as we call them—Chicken Parmesan Bites) are a staple in my kitchen. They’re packed with flavour, and are perfect for everything from baby led weaning to lunchboxes. You can bake them in the oven, freeze them for later, and serve them in a million different ways—on their own, with pasta, or even tucked into wraps or sandwiches. If you're looking for a fuss-free, protein-packed recipe the whole family will love, this is it.
Note- This recipe was previously at Chicken Rissoles, it has moved and been renamed but the recipe remains the same.
Why This Recipe
- Quick to make, freezer-friendly, and perfect for meal prep
- Veggies and soft texture make them ideal for picky eaters and babies
- Super versatile—serve as finger food, with pasta, or in lunchboxes
Ingredients You Will Need
Ingredient Notes and Allergy Friendly Swaps
- Chicken mince: You can also use ground turkey or pork if that’s what you have on hand. Just keep in mind pork tends to be a bit fattier and will make the meatballs extra juicy.
- Broccoli: I usually use grated broccoli stalk—it's a great way to reduce food waste and sneak in some veggies. You can also swap it for grated zucchini (just squeeze out the moisture first) or grated carrot.
- Breadcrumbs: Use gluten-free breadcrumbs if needed, or swap them for quick cook oats for a wheat free alternative.
- For a wheat-free option I have made these chicken rissoles with rolled oats instead of breadcrumbs
- For an egg-free option, I have made this recipe with a chia egg (ie soak 1 Tablespoon of chia seeds in 2 Tablespoons of water, wait for them to gel then add to the mince mix.
- Parmesan: Adds flavour and helps bind the mixture, but if you need a dairy-free option, try a dairy-free grated cheese, nutritional yeast or simply leave it out and add a pinch of your favourite herbs for flavour.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Chicken Meatballs recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 400°F (200°C).
Prepare a baking sheet by lightly oiling it or lining it with parchment paper.
Grate the broccoli stalk (after peeling off any tough outer layer) to yield about ½ cup.
Step two: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, grated broccoli, egg, olive oil, and garlic powder.
Mix thoroughly until all ingredients are well incorporated.
Step three: With damp hands, scoop tablespoon-sized portions of the mixture and roll into balls. Placing them on the prepared baking sheet.
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Step four: Bake for approximately 20 minutes, or until the meatballs are cooked through and golden brown
Top Tips
Here is how you can make these Chicken Meatballs perfectly every time!
- Wet your hands! Chicken mince is sticky—keep your hands damp when mixing and rolling to make shaping the meatballs much easier (and less messy). And take off any rings first!
- Use a measuring spoon. Scooping the mixture with a tablespoon (I use a 15 ml one) ensures even sizing so the meatballs cook evenly and look great too.
- Don’t skip the oil. Chicken mince is quite lean, so adding a little olive oil helps keep the meatballs juicy and tender.
- Go low on salt for babies. Parmesan adds natural salty flavour, so I skip extra salt when making these for my little ones. But feel free to season to taste for older kids and adults.
- Grate your veggies fine. Grated broccoli stalk blends right in and adds a veggie boost without being obvious—perfect for picky eaters.
- Double the batch. These meatballs freeze beautifully, so make extra for quick dinners, lunchboxes, or easy baby meals later in the week.
- Reheat them in the microwave and heat until piping hot when you want a little protein snack or quick kids meal, they also reheat beautifully in the air-fryer.
- Serve them your way. These little bites are so versatile—serve with salad, pasta, wraps, dipping sauces, or as a protein-packed lunchbox filler.
How to Make This Recipe Suitable For Baby Led Weaning
These chicken meatballs are a great option for baby led weaning and have been a go-to in my house for all three of my kids! To make them baby-friendly, simply skip the added salt—parmesan adds plenty of flavour on its own. The texture is soft and moist, making them easy for babies to manage, even without teeth. You can shape them into slightly longer or flatter pieces to make them easier for little hands to grip.
Serve whole for babies who are confident grasping, or cut in half lengthwise for newer eaters. These meatballs are also freezer-friendly, so you can keep a stash on hand for quick baby meals any day of the week.
Chicken Meatballs
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Ingredients
- 500 grams ground chicken (1 pound, chicken mince)
- ½ cup breadcrumbs
- ¼ cup parmesan
- ½ cup finely grated broccoli stalk (a great way to use the often-discarded part!)
- 1 egg
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).Prepare a baking sheet by lightly oiling it or lining it with parchment paper.
- Grate the broccoli stalk (after peeling off any tough outer layer) to yield about ½ cup.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, grated broccoli, egg, olive oil, and garlic powder.
- Mix thoroughly until all ingredients are well incorporated.
- With damp hands, scoop tablespoon-sized portions of the mixture and roll into balls. Placing them on the prepared baking sheet.
- Bake for approximately 20 minutes, or until the meatballs are cooked through and golden brown
- Enjoy!
Video
Notes
- Wet your hands! Chicken mince is sticky—keep your hands damp when mixing and rolling to make shaping the meatballs much easier (and less messy). And take off any rings first!
- Use a measuring spoon. Scooping the mixture with a tablespoon (I use a 15 ml one) ensures even sizing so the meatballs cook evenly and look great too.
- Don’t skip the oil. Chicken mince is quite lean, so adding a little olive oil helps keep the meatballs juicy and tender.
- Go low on salt for babies. Parmesan adds natural salty flavour, so I skip extra salt when making these for my little ones. But feel free to season to taste for older kids and adults.
- Grate your veggies fine. Grated broccoli stalk blends right in and adds a veggie boost without being obvious—perfect for picky eaters.
- Double the batch. These meatballs freeze beautifully, so make extra for quick dinners, lunchboxes, or easy baby meals later in the week.
- Reheat them in the microwave and heat until piping hot when you want a little protein snack or quick kids meal, they also reheat beautifully in the air-fryer.
- Serve them your way. These little bites are so versatile—serve with salad, pasta, wraps, dipping sauces, or as a protein-packed lunchbox filler.
- Chicken mince: You can also use ground turkey or pork if that’s what you have on hand. Just keep in mind pork tends to be a bit fattier and will make the meatballs extra juicy.
- Broccoli: I usually use grated broccoli stalk—it's a great way to reduce food waste and sneak in some veggies. You can also swap it for grated zucchini (just squeeze out the moisture first) or grated carrot.
- Breadcrumbs: Use gluten-free breadcrumbs if needed, or swap them for quick cook oats for a wheat free alternative.
- For a wheat-free option I have made these chicken rissoles with rolled oats instead of breadcrumbs
- For an egg-free option, I have made this recipe with a chia egg (ie soak 1 Tablespoon of chia seeds in 2 Tablespoons of water, wait for them to gel then add to the mince mix.
- Parmesan: Adds flavour and helps bind the mixture, but if you need a dairy-free option, try a dairy-free grated cheese, nutritional yeast or simply leave it out and add a pinch of your favourite herbs for flavour.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.