Mini Chicken and Apple Meatballs

Tender little meatballs studded with sweet grated apple that keeps them moist and adds a gentle fruity note. They bake up golden on the outside, soft and juicy inside. Perfect with steamed broccoli or a simple dipping sauce on the side.

By TasteBuds

Recipe details

Yield
4 people (about 20 small meatballs)
Prep time
20 minutes
Cook time
18 minutes
Total time
35 minutes

Ingredients

  • 1 lb ground chicken (preferably dark meat for moisture)
  • 1 medium apple, peeled and grated (Gala, Fuji, or Honeycrisp work well)
  • ¼ cup panko breadcrumbs (use gluten-free panko if needed)
  • 1 large egg, lightly beaten
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp fine sea salt
  • ⅛ tsp black pepper, freshly ground
  • 1 tbsp olive oil (for greasing the pan)
  • 3 cups broccoli florets, cut into small pieces (for serving)
  • ½ cup unsweetened applesauce (optional, for dipping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with 1 tbsp olive oil.
  2. Peel and grate 1 medium apple on the large holes of a box grater. Squeeze the grated apple gently with your hands over the sink to remove excess juice, then set it aside.
  3. In a large mixing bowl, combine 1 lb ground chicken, the grated apple, ¼ cup panko breadcrumbs, 1 large egg (lightly beaten), ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp fine sea salt, and ⅛ tsp black pepper. Use your hands to mix gently until everything is just combined. Don't overwork the mixture or the meatballs will be dense.
  4. Scoop about 1 tablespoon of the chicken mixture and roll it between your palms into a small ball, roughly 1 inch across. Place it on the prepared baking sheet. Repeat with the remaining mixture, spacing the meatballs about 1 inch apart. You should get around 20 meatballs.
  5. Bake the meatballs for 16 to 18 minutes, until golden brown on top and cooked through. The internal temperature should reach 165°F (74°C). If you cut one open, the center should be opaque with clear juices.
  6. While the meatballs bake, bring about 1 inch of water to a simmer in a pot. Place 3 cups broccoli florets in a steamer basket over the simmering water, cover, and steam for 4 to 5 minutes until the florets are tender and bright green.
  7. Transfer the meatballs to a serving plate. Serve warm alongside the steamed broccoli and a small bowl of ½ cup unsweetened applesauce for dipping, if you like.