Chicken Veggie Meatballs

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Makes: About 20–24 meatballs • Prep Time: 10 Min • Bake Time: 10-12 Min (Airfryer)

I N G R E D I E N T S

• 500g chicken mince (breast or thigh)

• 1 small zucchini, grated & squeezed of liquid

• 1 small carrot, grated

• 2 tbsp ground flaxseed (linseed meal)

• ½ cup breadcrumbs

• 1 egg

• 1 tsp garlic powder (optional)

• ½ tsp mixed herbs (optional)

• ½ tsp paprika (optional)

D I R E C T I O N S

1. In a large bowl, combine chicken mince, grated veggies, flaxseed, breadcrumbs, egg, and seasonings.

2. Mix until sticky and well combined (hands work best).

3. Roll into small toddler-sized balls (about 2–3 cm).

4. Place in airfryer basket in a single layer.

5. Airfryer: Place in basket in a single layer, lightly spray with oil. Cook for 10–12 minutes, turning once, until golden and cooked through

   Oven: Bake at 180°C (350°F) for 18–20 minutes on a lined tray.

   Stovetop: Heat 1–2 tbsp oil in a large pan over medium heat. Cook meatballs for 8–10 minutes, turning often, until browned on all sides and cooked through.

6. Cool slightly before serving.

N o t e :

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in the oven, airfryer, or pan until heated through.

They’re also perfect mixed through pasta sauce for an easy family meal