Make-Ahead Hidden-Veggie Chicken Meatballs – Ben's Herbs Place
by Ben's Herbs Place
Make Monday easy! One batch of these tender chicken meatballs, packed with grated carrot and zucchini and seasoned with cozy fall herbs, sets your family up with quick dinners and lunches all week. Kids love them, and they freeze beautifully.
Ingredients (makes about 30 meatballs)
- 2 lb ground chicken (or ground turkey)
- 1 medium carrot, finely grated
- 1 small zucchini, grated and squeezed dry
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- ¾ cup quick oats or breadcrumbs
- ¼ cup grated Parmesan
- 2 Tbsp chopped fresh parsley
- 1 tsp dried thyme + 1 tsp dried sage
- 1 tsp salt + ½ tsp black pepper
Steps
- Heat the oven to 400°F and line 2 sheet pans with parchment.
- Add everything to a large bowl and mix gently with your hands until just combined.
- Roll into 1½-inch balls (about 30) and space them on the pans.
- Bake 18–20 minutes, until cooked through (165°F in the center).
- Cool, then portion into containers for the week.
Weekly Meal-Prep Tip
Keep meatballs in the fridge for up to 4 days, or freeze them on a tray, then bag them for up to 3 months. Use them all week: over mashed potatoes on Monday, with marinara and pasta on Tuesday, tucked into pitas with yogurt sauce on Wednesday, and dropped into a veggie soup on Thursday. They're great cold in lunchboxes too. Let the kids help roll the meatballs; little helpers are more likely to eat what they make! 🌿