- Prep
- 15 min
- Cook
- 25 min
- Total time
- 40 min
- Yield
- 4 servings (approx. 20-25 mini meatballs)
- Difficulty
- Easy
- Calories
- 210 kcal
Quick summary
“These mini chicken meatballs combine lean ground chicken breast with well-squeezed grated carrots and zucchini, seasoned with smoked paprika and parsley. Baked in the oven at 190°C in just 20 minutes, they are light, nutritious, and ideal for freezing in practical portions.”
What you need to know
- Vigorously removing the liquid from the grated zucchini and carrot is crucial for the dough to reach the right consistency without becoming soft.
- The use of panko flour with egg provides structural support keeping the inside of the meatballs soft after baking.
- The small walnut-sized format allows for quick and homogeneous cooking in the dry heat of the oven without the need for frying.
Ingredients
Main
- g Ground chicken breast
- medium unit (grated) Cenoura
- medium unit (grated) Abobrinha
- small unit (finely chopped) Red onion
- cloves (crushed) Garlic
- unidade grande Egg
- cup Panko breadcrumbs
- tablespoons (chopped) Parsley and scallions
- teaspoon Smoked paprika
- teaspoon Salt
- teaspoon Black pepper
- tablespoons Olive oil
Instructions
Principal
- Pré-aqueça o forno a 190°C (375°F). Line a large baking sheet with parchment paper, facilitating cleaning and preventing the meatballs from sticking to the surface.
- In a large bowl, add the ground chicken. Grate the carrot and zucchini and squeeze well to remove excess water, avoiding mushy meatballs. Pique a cebola e o alho finamente.
- Add to the bowl the grated and squeezed vegetables, chopped onion, crushed garlic, egg, Panko breadcrumbs, and parsley/scallions. Season with paprika, salt, and black pepper.
- With clean hands (or using gloves), mix all the ingredients delicately until they are well combined. The professional technique is not to over-knead, to maintain the lightness of the meat.
- Start forming small meatballs, the size of large marbles or walnuts. Distribute them evenly in the prepared baking dish, leaving a small space between each one.
- Take to the preheated oven and bake for 20-25 minutes, or until they are golden and cooked through. The time may vary depending on the size of your meatballs. Remove from the oven and let cool slightly before serving or storing.
- To freeze, let the meatballs cool completely. The most important tip is to freeze them first in a single layer on the baking sheet for 1-2 hours before transferring to bags or containers, so they don't stick together.
Chef's tips
- Mix the ingredients with your hands gently without over-kneading so as not to compact the chicken proteins.
- Moisten the palms of your hands with a drizzle of water or olive oil to roll the balls smoothly without sticking to the skin.
- Bake on parchment paper greased with a drizzle of olive oil so that the base browns gently without sticking to the baking sheet.
Variations
- Add 3 tablespoons of finely grated parmesan cheese to the mixture to enhance the umami content of the mini meatballs.
- Add a coffee spoon of lemon zest to the meat mixture to give it a fresh aromatic touch.
- Dip the already-baked meatballs in homemade tomato sauce with basil and let simmer for 5 minutes before serving.
Substitutions
- Ground chicken breast can be replaced by ground chicken thigh, lean beef (eye of round), or turkey meat.
- Panko breadcrumbs can be replaced by fine oat bran, almond flour or rice flour for gluten-free.
- Zucchini can be replaced by well-squeezed grated chayote or finely chopped and drained fresh spinach.
How to store
Store in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave for 1 minute or directly in the hot sauce.
Can it be frozen?
Freeze the already baked and cold meatballs on a baking sheet for 2 hours and transfer to bags for up to 3 months. Heat straight from the freezer.
What to serve with
Serve with spaghetti with fresh tomato sauce, brown rice with lentils, rustic mashed potatoes, or green salads.
Frequently asked questions
Can I freeze the meatballs raw instead of baked?
Yes, freeze the raw balls on a baking sheet and pack in plastic bags; bake directly frozen adding 5 minutes to the oven time.
Why do meatballs crack when baking in the oven?
This happens due to excess undrained moisture in the vegetables or an oven temperature that is too high, which expands the steam quickly.
How to ensure that ground chicken meat does not dry out?
The addition of grated zucchini and carrot provides continuous natural moisture to the lean fibers of the breast during the oven time.
How do I grind chicken breast at home if I can't find it ground at the butcher shop?
Cut the fillet into 2 cm cubes, freeze for 15 minutes to firm up, and process in the pulse mode of the food processor until ground.
