These Mediterranean Veggie & Chicken Meatballs are the perfect healthy bite! They’re paleo, keto, low carb, whole30, and AIP.

Looking to add more veggies to your day? Same! One of my favorite ways to get in more veggies is by hiding them in recipes like burgers, sauces, or meatballs! Not only does it combine them with other healthy ingredients like protein and healthy fats, but it also makes it easier for those who don’t love vegetables by themselves.

These Mediterranean loaded veggie & chicken meatballs seriously make healthy eating easy! They have protein, healthy, fat and veggies all in one bite, making them perfect for healthy dinners or meal prep. This recipe is gluten-free, dairy-free, paleo, whole30, and keto.

How to Make the Mediterranean loaded veggie & chicken meatballs

  • Add the zucchini, spinach, red onion, garlic and parsley to a food processor and blend until the vegetables are finely shredded. Use a paper towel or nut milk bag to squeeze the excess liquid from the vegetables.

  • Add the vegetables to a large bowl along with the remainder of the ingredients. Stir well to combine.
  • Roll the meatball mixture into meatballs (you’ll have about 15-20) and place on the baking sheet.
  • Transfer to the oven and bake for 25 minutes or until cooked through and the internal temperature reads 165 F.

Can you use whole chicken breast to make ground chicken?

Yes! If you can’t find ground chicken at the store, you can easily make your own. Simply add whole chicken to the freezer for 10-15 minutes, remove, and grind in the food processor until fully processed.

Can you use ground turkey in these meatballs?

I haven’t tried it, but I’m sure you could.

How to reheat these meatballs

If you’re bringing these to work, you can reheat them in the microwave or toaster oven. If you’re reheating them at home you can reheat them under the broiler.

Can you freeze these meatballs?

Yes, you can freeze them in a freezer-safe container. They should last in the freezer for 2-3 months!

What to serve with these meatballs

These meatballs are great with a side salad, or rice/cauliflower rice. I served these with tzatziki sauce as an appetizer at a family gathering which was also a hit!

The Ingredients for this Recipe

Ground chicken

See above for alternatives!

Zucchini, spinach, red onion, and parsley 

Coconut flour, olive oil, and lemon juice

You can also use other flours like almond flour if you tolerate it.

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Mediterranean Veggie & Chicken Meatballs


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

These Mediterranean Veggie & Chicken Meatballs are the perfect healthy bite! They’re paleo, keto, low carb, whole30, and AIP.


Scale

Ingredients

  • 1 zucchini, chopped with ends removed
  • 1/2 cup spinach
  • 1/4 red onion
  • 2 cloves garlic
  • 1 tbsp fresh parsley
  • 1 tbsp lemon juice
  • 2 tbsp coconut flour
  • 2 tbsp olive oil
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 lb ground chicken

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Add the zucchini, spinach, red onion, garlic and parsley to a food processor and blend until the vegetables are finely shredded. Use a papertowel or nut milk bag to squeeze the excess liquid from the vegetables.
  3. Add the vegetables to a large bowl along with the remainder of the ingredeints. Stir well to combine.
  4. Roll the meatball mixture into meatballs (you’ll have about 15-20) and place on the baking sheet.
  5. Transfer to the oven and bake for 25 minutes or until cooked through and the internal temperature reads 165 F.
  6. Serve fresh or store in the fridge for 3-4 days.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dish
  • Method: Oven Baked
  • Cuisine: Mediterranean Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 221
  • Fat: 10.4g
  • Carbohydrates: 4.6g
  • Fiber: 1.8g
  • Protein: 26.8g