Description
These juicy baked meatballs are loaded with grated carrots, herbs, and Parmesan for a sneaky veggie win in every bite. We’ve doubled the batch for meal prep and added bold seasoning upgrades that make them irresistible with pasta, zoodles, or on their own.
Ingredients
1½ cups finely grated carrots (about 2–3 medium carrots)
2 lbs ground chicken
1 cup panko breadcrumbs (use whole wheat or gluten-free if preferred)
1 tsp onion powder
1 tbsp Italian seasoning
1½ tsp sea salt
1 tsp garlic powder
½ tsp smoked paprika (adds depth)
1 cup grated Parmesan cheese
2 large eggs
Optional twist: 1 tbsp tomato paste or sun-dried tomato bits for richness
Optional: Fresh parsley or basil, chopped (for serving)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
In a large bowl, combine all ingredients and mix gently until just combined—do not overwork.
Scoop and roll into ~1½-inch meatballs and place on the prepared baking sheet.
Bake for 18–22 minutes, until golden and cooked through (internal temp should reach 165°F).
Serve with marinara, over greens, in a wrap, or tossed with pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 per 4–5 meatballs
- Sodium: 350mg
- Fat: 10g per 4–5 meatballs
- Carbohydrates: 10g per 4–5 meatballs
- Protein: 30g per 4–5 meatballs