Mini Chicken and Apple Meatballs

Tender little meatballs made from ground chicken and grated apple, baked until golden. The apple adds a gentle sweetness and keeps them moist without any dairy or soy. Simple enough for little ones, satisfying enough for everyone at the table. Serve with steamed broccoli and a mild dipping sauce, or tuck them into a lunch box.

By TasteBuds

Recipe details

Yield
4 people (about 24 mini meatballs)
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes

Ingredients

  • 1 lb ground chicken
  • 1 medium apple, peeled and grated (Gala, Fuji, or Honeycrisp work well)
  • 1 large egg
  • ¼ cup breadcrumbs (use gluten-free if needed)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil (for brushing the baking sheet)
  • 3 cups broccoli florets (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper and lightly brush or drizzle 1 tbsp olive oil over the parchment.
  3. Peel and grate 1 medium apple on the large holes of a box grater. Squeeze the grated apple gently in your hands over the sink to release excess moisture, then set it aside.
  4. Crack 1 large egg into a small bowl and beat it lightly with a fork.
  5. In a large mixing bowl, combine 1 lb ground chicken, the grated apple, the beaten egg, ¼ cup breadcrumbs, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Mix gently with your hands until everything is just combined. Don't overwork it or the meatballs can turn dense.
  6. Scoop out about 1 tablespoon of the mixture at a time and roll it into a small ball between your palms. Place each meatball on the prepared baking sheet, spacing them about 1 inch apart. You should get about 24 mini meatballs.
  7. Bake the meatballs for 18 to 20 minutes, until they are golden on the outside and cooked through. The internal temperature should reach 165°F (74°C).
  8. While the meatballs bake, steam 3 cups broccoli florets in a steamer basket or a pot with a lid and a small amount of water, for about 5 minutes, until tender but still bright green.
  9. Serve the warm meatballs with the steamed broccoli and a mild dipping sauce if you like. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.