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Chicken Meatballs

Prep Time: 10-15 min
Cook Time: 20-25 min
Serving Size: 10-12
  • Gluten Free Option 
  • Dairy Free 
These chicken meatballs are a very easy way to ensure you're getting protein throughout the day. You can have them on their own for lunch or pair them with a salad. The addition of some hidden carrots provides an extra boost of nutrients like vitamin A. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO) 
  • 1 brown onion (finely diced)  
  • 500g chicken mince 
  • 1/2 cup bread crumbs (gluten free for GFO)
  • 2 carrots (grated) 
  • ¼ cup sweet chilli sauce
  • 1 tbsp tamari
  • 1 egg (whisked) 
1. In a large mixing bowl, add all ingredients and use a fork or your hands to mix together well.
2. Use a tablespoon to scoop out the mixture and roll into equal sized meatballs. 
3. Add a good drizzle of EVOO to a large pan on medium heat and cook the meatballs for 3 minutes on each side or until brown and cooked through.
  • BLW & Toddler friendly: We recommend shaping into thin strips for serving. The consistency should be soft and easy to squish between your fingers. 
  • Alternative cooking option:  Bake in the oven on 180°C fan-forced for 20- 25 minutes until cooked through and slightly golden.
  • Storage: In an airtight container in the fridge for up to 5 days or freezer for up to 3 months, defrost fully before cooking.

Chicken Meatballs

Prep Time: 10-15 min
Cook Time: 20-25 min
Serving Size: 10-12
  • Gluten Free Option
  • Dairy Free
These chicken meatballs are a very easy way to ensure you're getting protein throughout the day. You can have them on their own for lunch or pair them with a salad. The addition of some hidden carrots provides an extra boost of nutrients like vitamin A. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO) 
  • 1 brown onion (finely diced) 
  • 500g chicken mince 
  • 1/2 cup bread crumbs (gluten free for GFO)
  • 2 carrots (grated) 
  • ¼ sweet chilli sauce 
  • 1tbsp tamari 
  • 1 egg (whisked) 
1.  In a large mixing bowl, add all ingredients and use a fork or your hands to mix together well.
2.  Use a tablespoon to scoop out the mixture and roll into equal sized meatballs. 
3.  Add a good drizzle of EVOO to a large pan on medium heat and cook the meatballs for 3 minutes on each side or until brown and cooked through. 

  • BLW & Toddler friendly option: We recommend shaping into thin strips for serving. The consistency should be soft and easy to squish between your fingers.
  • Alternative cooking option: Bake in the oven on 180°C fan-forced for 20- 25 minutes until cooked through and slightly golden.
  • Storage: In an airtight container in the fridge for up to 5 days or freezer for up to 3 months, defrost fully before cooking.
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