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Chicken Carrot Meatballs

Lately I feel like I’m struggling to get good meals on the table. It’s not that we eat particularly bad or anything it’s more like I feel overwhelmed by the task of cooking dinner. I think with the whole work-baby balance thing I’m forgetting about me a bit. Eating better for me is the first step to getting back in balance. So tonight it’s Chicken Carrot Meatballs.

 

I’m a bit concerned that my adventure boy will become a picky eater. I’m by no means picky, my only food non negotiable is pineapple on pizza and right now we are going through a serious pizza phase. Thank goodness we eat a lot of fruit or he might get scurvy! I like a chicken burger, if you do them right they are flavourful and stay together. Adding carrots to the mix makes them that much better, they hold there shape, you get the fiber and you don’t taste the carrot but the flavour of the chicken is definitely enhanced. Nothing worse than bland food. I like to add dried mustard to the mix, if you don’t have that a squirt of regular mustard works just as well. You can flavour these however you want add some ginger and soy and make them more of an Asian style, or get some cumin and chilli powder and go Southwest. You could substitute the carrots for zucchini, use red onions, there are lots of ways to adjust this.

 

I also like making finger foods. I know my guy can use a fork but chances are he will eat way more by using his hands. So sliders and meatballs are my favourite way to go.

 

Give this recipe a try, if you don’t usually cook with ground chicken or turkey trust me its worth it. You also can add an egg to the recipe if you are concerned about them falling apart, but I find they stay together just fine.

 

Chicken Carrot Meatballs

1lb Ground Chicken

1 cup Grated Carrots

3 Green Onions, Diced

1/2 cup Grated Parmesan Cheese

1/2 cup Bread Crumbs

2 tsp. Dried Mustard

1 tsp. Seasoning like Mrs. Dash

2 tbsp. Vegetable Oil

 

In a bowl mix the grated carrots, ground chicken and green onion. In a separate bowl mix all dry ingredient and stir. Combine the wet and dry ingredients, roll into small meatballs, small enough to fit in the palm of your hand.

In a large frying pan add vegetable oil and bring to a medium heat. Add meatballs and turn occasionally browning the outside and cooking the inside approx. 15 minutes they should be cooked all the way through.

Serve with dipping sauces like ketchup and barbeque sauce and enjoy!

 

We ate these with sweet potato fries and watermelon, they were fantastic and they freeze really well so you can make up a big batch and use them as you go. Make Chicken Carrot Meatballs tonight, they are easy food the whole family will like.