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Addie’s AmazeBalls (chicken and veggie meatballs)

Tried and tested. They are so soft and tasty they are loved by both bubs and adults in our family.


500g chicken mince

1/2 cup chopped parsley

1/2 grated Parmesan cheese 

1/3 bread crumbs 

1 grated zucchini

1 grated carrot

1 grated small onion

Pinch of garlic powder

1 egg

1/3 cup low sodium chicken stock


Sauté grated carrot and zucchini, set aside and cool

Mix chicken mince, parsley, Parmesan cheese, grated onion, egg, bread crumbs, garlic powder and cooled veggie mixture in a large mixing bowl until well combined

Take 2 tablespoons of the mixture and roll into balls/patties 

Pan fry the meatballs with a little bit of olive oil

When the meatballs are sealed, splash 1/3 cup of low sodium chicken stock/water. Cover and simmer on low-medium heat until most of the liquid is gone.

Makes about 10-12 meatballs

Freezing tips:


Cool cooked meatballs in a plastic container lined with baking paper before freezing

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