I love easy, comforting dinners—especially when they include a big bowl of pasta. These Chicken Veggie Meatballs pair beautifully with pasta, even though the meatballs themselves don’t contain it. They’re packed with vegetables for flavor and moisture, and the parmesan inside makes them savory and satisfying. I served them with pasta and extra veggies all week and they were a hit.
What you need for these Chicken Veggie Meatballs!
- Ground chicken: I used ground chicken, but ground turkey or lean ground beef work just as well.
- Vegetables: Finely chopped zucchini, carrot, mushroom, and onion add moisture and flavor.
- Parmesan cheese: Mixed into the meatballs for a rich, savory bite.
- Almond flour: Replaces breadcrumbs to keep these meatballs gluten free while holding them together.
- Marinara sauce: The meatballs are cooked in and served with marinara.
- Seasonings: Garlic powder, Italian seasoning, salt, and pepper are all you need for great flavor.
- Olive oil: For sautéing the vegetables and browning the meatballs.
- Egg: Binds the mixture so the meatballs hold their shape.
How to make these Veggie Chicken Meatballs!
- Finely chop the onion, carrots, zucchini, and mushrooms.
- Heat 2 tbsp olive oil in a pan over medium-high heat. Add the chopped vegetables, garlic powder, salt, and pepper. Sauté until tender and fragrant.
- Remove the vegetables from the heat and let them cool slightly so they don’t cook the meat when mixed.
- In a large bowl combine the ground chicken, egg, parmesan, almond flour, Italian seasoning, and the sautéed vegetables. Mix until evenly combined but don’t overwork the meat.
- Form the mixture into meatballs about 2 tablespoons each.
- Warm a nonstick pan with a thin layer of olive oil over medium-high heat. When the oil is hot, brown the meatballs on one side until a crispy crust forms, then turn to brown the other side. Work in batches if needed so the pan isn’t overcrowded.
- Once all meatballs are browned, remove them from the pan and reduce the heat to low.
- Pour enough marinara into the pan to cover the bottom (about 1 1/2 cups or half a jar). Nestle the meatballs into the sauce, cover, and simmer for 15 minutes to finish cooking and meld flavors.
- Serve over pasta with extra marinara and a generous sprinkle of parmesan. Enjoy!
Check out some of my other recipes!
- Sheet Pan Sausage & Peppers
- Taco Stuffed Peppers
- Caramelized Onion & Feta Turkey Burgers
- Easy & Healthy Asian Turkey Meatballs
Connect with me!
If you try these Chicken Veggie Meatballs or any of my recipes, I’d love to see your photos. Tag @wellnessbykay on Instagram so I can see and share your recreations!
Chicken Veggie Meatballs
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- Author: Kayla Berman
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 16 Meatballs
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
These Chicken Veggie Meatballs made with almond flour are a simple, gluten-free dinner that’s both healthy and flavorful. Parmesan and Italian seasoning deliver classic taste while the vegetables keep the meatballs moist—kids and adults alike won’t notice the extra veggies. Serve with pasta (gluten-free if needed) for a complete, comforting meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup chopped mushrooms
- 3/4 cup chopped zucchini
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup parmesan cheese
- 1/2 cup almond flour
- 1 1/2 cups marinara sauce
- 1 egg
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- Olive oil
- Salt and pepper
Instructions
- Finely chop the onion, carrots, zucchini, and mushrooms.
- Heat 2 tbsp olive oil in a pan over medium-high heat. Add the vegetables, garlic powder, salt, and pepper. Sauté until soft and fragrant.
- Remove the pan from the heat and allow the vegetables to cool slightly.
- In a large bowl combine the ground chicken, egg, parmesan, almond flour, Italian seasoning, and the sautéed vegetables. Mix until combined.
- Form the mixture into meatballs about 2 tablespoons each.
- Heat a nonstick pan with olive oil over medium-high heat. When hot, brown the meatballs on all sides, working in batches if necessary.
- Remove the browned meatballs, lower the heat, and add marinara sauce to the pan (about 1 1/2 cups). Return the meatballs to the sauce, cover, and simmer for 15 minutes.
- Serve over pasta with extra marinara and a sprinkle of parmesan. Enjoy!