AuthorStacy SaundersCategoryBaby Foods, DinnerDifficultyIntermediatetasty, veggie filled chicken meatballs, sweetened with applesauce.
Yields: 20-30 meatballs
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Combine carrots, zucchini, and onion in a food processor and chop into very small chunks.
In a large bowl add ground chicken, the veggie mix, applesauce, and seasonings. Mix until combined well.
Using a small cookie scoop, scoop meatball mixture onto the baking sheet. Place the meatballs right next to each other.
Bake for 16-25 min or until your meat thermometer reads 165°F. While the chicken is baking prep a cooling rack with a double layer of paper towels covering it.
When you take the meatballs out of the oven, remove them from the baking sheet with tongs and place them on the paper towel on the cooling rack. The meatballs release a lot of moisture when the bake, so this will keep them from getting soggy.
These meatballs are SO tasty. I love them for multiple reasons. First, they have veggies in them! I'm always looking for ways to add vegetables to my meals. Second, they do not contain eggs or cornstarch, but they still hold together pretty well. They are a bit more fragile than the turkey meatballs, but they still work great! Third, they taste AMAZING with the low histamine nomato sauce and zoodles (zucchini noodles) or regular GF noodles. I've also been adding sautéed peppers, zucchini, and onions to my spaghetti with the sauce and meatballs and it is a delicious combo.
Rosie isn't a fan of any meatballs yet, which is a bummer, but I hope someday she will eat them. In the meantime my husband and I are loving the new flavor. I hope you try it out!
Recipe inspired by: https://babyfoode.com/blog/mini-chicken-carrot-meatballs-for-baby/?rq=applesauce+
Ingredients
Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Combine carrots, zucchini, and onion in a food processor and chop into very small chunks.
In a large bowl add ground chicken, the veggie mix, applesauce, and seasonings. Mix until combined well.
Using a small cookie scoop, scoop meatball mixture onto the baking sheet. Place the meatballs right next to each other.
Bake for 16-25 min or until your meat thermometer reads 165°F. While the chicken is baking prep a cooling rack with a double layer of paper towels covering it.
When you take the meatballs out of the oven, remove them from the baking sheet with tongs and place them on the paper towel on the cooling rack. The meatballs release a lot of moisture when the bake, so this will keep them from getting soggy.