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Chicken Balls & Vegetables

Savoury chicken balls and steamed vegetables for lunch or dinner.

Savoury chicken meatballs served with bok choy, sweet green peas, and fresh zucchini. This makes a great dinner on a busy day, or meal prep for lunch.

Chicken meatballs are a tasty, low-fat dish that is quite flexible. In this recipe, I've combined the chicken balls with various steamed vegetables intended to be served over rice; however, they can be used in soups, prepared in the oven with roasted vegetables, or added to sauces. Try these chicken meatballs with spaghetti, instead of beef meatballs.



(Makes 4 servings)


  • 1lb ground chicken

  • 1/2 cup breadcrumbs (gluten-free if needed)

  • 1/4 cup water

  • 2 teaspoons powdered chicken stock

  • 1 teaspoon dried parsley

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon onion powder

  • 1 tablespoon extra-virgin olive oil


  • 8 baby bok choy, halved

  • 1 cup green peas

  • 1/4 teaspoon sea salt

  • 1 medium zucchini, thinly sliced

  • roasted peanuts (optional)

  • lime (optional)



In a medium mixing bowl, combine the ground chicken, breadcrumbs, water, powdered/instant chicken stock, parsley, salt, ground black pepper, and onion powder. Mix until fully combined. With a large cookie scoop, or with clean hands, form the chicken mixture into balls about 1-inch to 1.5-inches in diameter. Depending on the size of meatballs you make, you should end up with 12 to 16. Try to finish with a number divisible by 4 so servings are equal.

In a sauté pan over medium-high heat, add the extra-virgin olive oil. Once the oil is hot, reduce the heat to medium then add the chicken balls. Brown meatballs on all sides. Cook until the meatballs are browned and have reached an internal temperature of 160°F / 70°C.

While the chicken balls are cooking, prepare the vegetables. Using a mandolin, prepare the sliced zucchini. Slice the zucchini lengthwise for nice ribbon-like slices. Set aside.

In a medium saucepan, add an inch of water and set on medium-high. Place the halved bok choy and green peas into a steamer basket and sprinkle with sea salt. Once the water comes to a boil, lower the steamer basket into the pot and cover. Cook for 10 minutes then check the bok choy for tenderness. Steam for another 5 minutes if needed. Remove from heat and set aside until chicken balls are ready.

Serve over rice with roasted peanuts and lime wedges (optional).


Nutritional Information Per Serving:

total calories = 282.5 | total fat = 5.91g | saturated fat = 1.28g | cholesterol = 85.75mg | sodium = 939.13mg | net carbohydrates = 19.76g | dietary fibre = 3.13g | sugars = 4.53g | protein = 32.52g

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