Crispy and delicious Baked Chicken and Potato Meatballs. How much I love Meatballs, always different and always special. In fact, on my Blog you will always find lots of Meatball Recipes of all kinds and for all tastes, from the classic and always loved Meatballs to Zucchini Meatballs or potato ones, eggplant ones, and many more. The recipe I want to tell you about today is for crispy and tasty Chicken and Potato Meatballs that are so simple to prepare and so very good. I baked the Chicken Meatballs, but if you prefer, you can simply fry them or cook them in an air fryer. You can prepare the Potato and Chicken Meatballs in advance and store them in a container in the fridge for a day or even freeze them to have them ready, just to be cooked. Let’s head to the kitchen and prepare the Baked Chicken Meatballs together.

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: For 4 people
Cooking methods: Oven
Cuisine: Italian

169.29 Kcal

calories per serving

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Energy 169.29 (Kcal)
Carbohydrates 15.23 (g) of which sugars 2.14 (g)
Proteins 16.49 (g)
Fat 5.01 (g) of which saturated 1.88 (g)of which unsaturated 1.45 (g)
Fibers 2.12 (g)
Sodium 217.54 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chicken and Potato Meatballs

10.5 oz chicken breast
10.5 oz potatoes
6.35 oz carrots
1 egg
2/3 cup breadcrumbs
2/3 cup grated Parmesan cheese
1 bunch parsley
to taste salt
1.5 tbsp extra virgin olive oil

What You Need to Make Chicken Meatballs

Mixer
Potato Masher

How to Prepare Chicken and Carrot Meatballs

Peel the potatoes and carrots; cut them into pieces. Cook the potatoes and carrots in boiling water: first, add the potatoes, and after 10 minutes, add the carrots, which cook faster. Let them cook for about 25 minutes, test the doneness with the prongs of a fork. Drain them and let them cool.
Blend the cubed chicken breast and boiled carrots in a mixer. Mash the boiled potatoes in a bowl using a potato masher. Combine the chicken with the carrots and mix.
Add a pinch of salt, an egg, chopped parsley, and grated Parmesan cheese. Mix and finally add the breadcrumbs, mixing well to obtain a soft but not sticky dough; if necessary, add more breadcrumbs.
Form the Chicken Meatballs. Take a handful of the mixture and compact it between your hands to form balls; I slightly flattened them. Place the Meatballs on a baking tray lined with parchment paper as you make them. Oil the tops and then let them bake in a preheated oven at 375°F for 24-25 minutes.
See you tomorrow with a new recipe, a hug, Loredana