If you’re looking for a dish that’s easy to make, packed with protein and flavors, and perfect for any occasion, these meatballs are here to help you. They’re juicy, tender, and filled with cheesy goodness, making them ideal for serving with salad, in a sandwich, or as a standalone appetizer.
And when it comes to fresh, simple, and nutritious meals, nothing beats a colorful salad. This carrot and chickpeas salad is quick to prepare, packed with bold flavors, and brimming with wholesome ingredients. And it makes a perfect garnish for the meatballs!
Let’s dive into this step-by-step recipe!
Why You’ll Love These Meatballs
- Healthier Protein: Made with lean ground chicken (or turkey) to cover your protein intake.
- Cheesy Perfection: Parmesan cheese adds a savory, nutty flavor that makes these meatballs irresistible.
- Versatile: Serve with marinara sauce, over pasta, or enjoy as a snack.
- Easy to Prepare: With just a few pantry staples, you can whip up this recipe in no time.
Ingredients (Makes About 20 Meatballs)
For the Meatballs:
- 450g ground chicken ( – or turkey)
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 egg, lightly beaten
- 1 small red onion
- 1 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground paprika
- olive oil (for cooking)
For the salad:
- 2 cups shredded carrots (3-4 medium-sized carrots)
- 1.5 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp olive oil
- 1-2 tbsp fresh lemon juice
- 1 tsp pepper
- 1 tsp salt
- 1 tsp cumin
Step-by-Step Instructions
Make the meatballs
- In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, parsley, and seasoning: salt, pepper and paprika.
- Use your hands or a spoon to mix the ingredients until just combined.
- Scoop out about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used (you should have about 20 meatballs).
- Preheat your oven to 200°C.
- Arrange the meatballs on a parchment-lined baking sheet.
- Lightly spray with olive oil and bake for 15-18 minutes, flipping halfway through.
Make the salad
- Start by shredding your carrots and finely chopping the parsley.
- Drain and rinse the chickpeas if using canned.
- In a large mixing bowl, combine the shredded carrots, chickpeas, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the top and toss until everything is evenly coated.
Tips and Variations
- Add More Veggies: Try tossing in cucumber, cherry tomatoes, or roasted red peppers for variety.
- Spice It Up: Add a pinch of smoked paprika, chili flakes, or harissa for a spicy kick.
Final Thoughts
These Chicken meatballs with parmesan are bound to become a favorite. They’re easy enough for a weeknight dinner but fancy enough to impress guests. Whether you’re pairing them with salad or serving them as a party appetizer, these meatballs deliver comfort and flavor in every bite.
Try them today, and let us know how you served yours! Don’t forget to top them with a little extra Parmesan and parsley —because you can never have too much cheese.
Enjoy cooking!
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