Chicken Quinoa Meatballs

These lean chicken quinoa meatballs are packed full of zucchini, quinoa and a whole lot of flavour! A healthy meal that the whole family will enjoy! {gluten-free}

Given the fact that we’re midway through the week (AKA almost the weekend!), I thought it would be fitting to talk about meatballs.

Meatballs are something that I love to make on weekends because they’re a bit more of a time consuming meal to prepare if you’ve been busy running around all day.

First you have to make the meatball mixture….then you have to roll the balls….bake em…make some form of sauce… and a side dish…and in my house, a side of vegetables or a big heap of salad.

You know the drill.

It takes time and energy to make those balls!

Not generally something I feel like doing on weekdays when I’m feeling tired after a long day of work.

But at the same time, I totally don’t want to miss out on those meaty balls of goodness because they are just so freakin’ good.

So weekends are usually when I set aside some quality meatball-making time.

A recent go-to recipe in our family has been these Chicken Quinoa Meatballs.

Why We Are LOVING these Chicken Quinoa Meatballs

• They are super delicious! I never knew so much flavour could be packed into balls of meat!
• The use of extra-lean ground chicken makes it a leaner, yet protein packed option.
• The quinoa acts as a replacement for breadcrumbs, while also adding a dose of fibre, protein and iron.
• They are suitable for those who must follow a gluten-free diet.
• There are veggies like zucchini and onions in these balls! Just another way to sneak in some extra fibre, nutrients and moisture too!
• They’re freezer-friendly. Make up a batch and store in the freezer for later use!
• They are perfect for the whole family from babies just starting on solids to adults!

How to Cook the Quinoa

For super easy meal prep, I recommend cooking the quinoa in advance, so that you basically just have to dump it in the bowl with the rest of the ingredients when you’re ready to make the meatballs.

To make the quinoa, measure out a cup of dry quinoa.

Rinse it to reduce any bitterness.

Add the rinsed quinoa to a medium-sized saucepan and add 2 cups of water or broth to infuse more flavour.

Turn heat up to high and bring to a boil.

Once boiling, cover, reduce heat to low and simmer for 12-15 minutes, or until fluffy.

Fluff with a fork and allow to cool before adding 3/4 cup cooked quinoa to the meatball mixture.

You will most likely have remaining quinoa left over. You can use that quinoa for these broccoli cheddar quinoa cups or this Greek Quinoa Salad.

So many options to enjoy quinoa!

How to Serve up these Chicken Quinoa Meatballs

The good news is that I have lots of ideas for ways that you can serve up these balls of goodness.

I especially love these meatballs:

• Served with my homemade chunky tomato sauce
• Over a bed of spaghetti squash
• On a bed of zucchini noodles
• Along with a salad
• Over whole-grain pasta
• in a kid’s lunch box
• As a finger food for toddlers or for baby-led weaning

Are you feeling inspired??

Can these Chicken Quinoa Meatballs be Frozen?

Yes! You can make up a batch of these meatballs and place them in a large ziplock bag once they’ve completely cooled. Store in the freezer until you get that urge for meatballs.

To cook, preheat the oven to 350 degrees F and bake for about 20 minutes or until heated through.

Such a quick and healthy meal right at your finger tips!

YUMMMMM…

I’m seriously craving this meal right now.

More Meatball recipes

• Easy Low Carb Meatballs {Freezer-Friendly}
• Mexican Meatball Soup
• Cranberry Meatballs
• Asian Beef Meatballs with Thai Coconut Sauce
• Chicken Meatball Soup

Did you make this recipe? Scroll down to leave a rating and review!

Course Main Course

Chicken Quinoa Meatballs

By: Elysia

Servings 24 meatballs

These lean chicken quinoa meatballs are packed full of zucchini, quinoa and a whole lot of flavour! A healthy meal that the whole family will enjoy! {gluten-free}

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Ingredients

  

1x2x3x

• 1 lb extra lean ground chicken
• 3/4 cup cooked quinoa
• ½ medium onion chopped finely
• 3 garlic cloves minced
• ½ cup grated zucchini
• 1 egg beaten
• ¼ cup chopped parsley plus more for garnish
• ¼ tsp red pepper flakes
• 1 tsp ground oregano
• ½ tsp ground pepper
• ½ tsp salt optional
• 2 cups of your favourite tomato sauce or homemade tomato sauce

Instructions

• Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
• In a large bowl, combine ground chicken, cooked quinoa, chopped onion, garlic, zucchini, egg, parsley, red pepper flakes, oregano, salt and ground pepper.
• Mix until evenly distributed. Using a one tablespoon portion of the chicken mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing them apart evenly.
• Bake until the meatballs are firm to the touch and cooked through, approximately 20 minutes.
• While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
• Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
• Serve over spaghetti squash, zucchini noodles or whole-grain pasta!

Nutrition

Calories: 44kcalCarbohydrates: 3gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 23mgSodium: 171mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 167IUVitamin C: 3mgCalcium: 10mgIron: 1mg

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Recipe adapted from: Cookin’ Canuck