As our son gets older and moves away from all baby foods, I have been looking for recipes that he will love and that I can make a few days in advance. One of the things I have learned to make is chicken meatballs. I love making them because they are super easy, very healthy and packed with delicious nutrients, can be made egg free (he has a few allergies), and he loves them!
I also really love that they are very versatile. I usually add them to chicken soup, but they are also amazing served on their own with a little grated cheese on top. You can even make these with spaghetti if you do not eat regular pork or beef meatballs.
- 1 lbs ground chicken
- 1/2 onion, finely chopped
- 1 tbs Bob’s Red Mill Egg Replacer (or one egg)
- 2 tbs water
- 1/4 c. bread crumbs
- 1/4 c. grated cheese (I use Pecorino Romano but Parmesan would probably be great, too)
- 2 tbs fresh parsley
- 2 tbs olive oil
Add the ground chicken to a large bowl.
In a separate bowl or cup, add the Bob’s Red Mill Egg Replacer and water. Mix until combined and let rest for a few minutes until thick. Once thickened, add to the ground chicken. (If you are using egg, add the egg right to the ground chicken.)
Add the onion, bread crumbs, cheese, and fresh parsley. Combine all of the ingredients and roll into 1.5 inch balls. Set aside.
Heat the olive oil in a skillet. Once hot, add the meatballs and brown evenly on all sides. If you plan on serving these as is, cook the meatballs completely through. If you plan on adding them to soup, once slightly browned, add them to the soup to finish cooking. (If you’re making soup, check out my Homestyle Chicken Soup recipe here!)