My current favourite healthy chicken meatball recipe. The pan-fried golden meatballs are crispy on the outside, and tender and juicy on the inside. For this recipe, we have paired it with a fresh vegetable pasta salad, drizzled with a tangy Dijon dressing. This makes it perfect for a packed lunch or a child friendly dinner. These little bites of heaven are convenient enough for a mid-week meal, especially with a little bit of planning. Best of all, enjoy them guilt free!
What makes these Healthy chicken meatballs so easy to make?
As you know we are all about convenience, and these smart make-ahead strategy is what makes this recipe special. With both the dressing and meatballs prepared in advance, you’ll have the convenience of a quick cook-and-assemble-meal whenever you’re ready to eat!
Here’s the secret to its ease:
Make-ahead Dressing:
The tangy Dijon dressing can be prepared the day before and refrigerated. This not only saves you time when you’re ready to serve the meal but also enhances the dressing’s taste, making it even more irresistible!
Make-ahead Chicken Meatballs:
The chicken meatballs can be rolled and refrigerated up to 24 hours before cooking. So, when it’s time to eat — simply grab them from the fridge and cook! Make sure you buy fresh mince from trusted butcher!
Cook and Assemble:
Cook and cool the pasta, sauté the veggies, and pan-fry the meatballs. All that’s left to do is to assemble the salad by combining the cooled penne pasta, sautéed crispy veggies, sun-dried tomatoes, marinated olives, and torn basil. Drizzle the tangy dressing over the salad, add the cooked chicken meatballs, and you’re good to go! A satisfying and healthy meal on the table in less than 30 minutes.
With this recipe, you get the best of both worlds—convenience and taste!
What ingredients need to make this recipe?
- Chicken mince
- Dried breadcrumbs
- Parmesan cheese
- Chives
- Garlic
- Dijon mustard
- Penne pasta
- Zucchini
- Baby spinach
- Tomato
- Sun-dried tomatoes
- Marinated olives
- Basil
- Honey
- Apple cider vinegar
- Extra virgin olive oil
Chicken Meatball Alternatives: Other Tasty Substitutes!
Make this your own by changing the meat or even make a combination of meats. Here are some delicious alternatives to chicken meatballs:
Beef Meatballs:
Ground beef works well in a variety of meatball recipes, from Italian-style to Swedish meatballs.
Pork Meatballs:
Ground pork brings a slightly sweeter and milder taste to the meatballs. It’s commonly used in Asian-style meatballs, such as in Chinese or Vietnamese cuisines.
Turkey Meatballs:
For a leaner option, turkey meatballs are a great choice.
Lamb Meatballs:
Lamb adds a unique and robust flavour to meatballs. Mediterranean-inspired recipes often feature lamb meatballs seasoned with herbs like mint and parsley.
Mixed Meatballs:
Don’t be afraid to get creative and mix different types of meat together. Combining beef and pork, for example, can yield a delicious flavour profile.
Remember to adjust the seasonings and herbs based on the meat you choose, as each type of meat has its unique characteristics. Whether you’re following a specific recipe or experimenting with your own flavours, meatballs offer a versatile canvas.
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Healthy Chicken Meatballs with Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
These Guilt free chicken meatballs are tender and juicy, perfectly pan-fried to a golden, crispy goodness that’s impossible to resist. Honestly, I can’t get enough of these meatballs!
Ingredients
For Meatballs:
- 600g Chicken mince
- 1/2 cup Dried breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2/3 bunch Chives, finely snipped
- 3 cloves of Garlic, peeled and finely chopped
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Additional: 1 cup tomato chopped
For the Salad:
- 320g Penne pasta, cooked and cooled
- 2 Zucchini, sliced and sautéed
- 200g Baby spinach
- 1/2 cup Sun-dried tomatoes, halved and drained (reserve oil)
- 1/2 cup Marinated olives, drained
- 1/2 cup Basil, leaves picked and torn
For Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tbs extra virgin olive oil
- 2 tbs Reserved sun-dried tomato oil
- 1 clove garlic, blanched and minced (see note 1)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the Salad Dressing:
- In a small bowl, prepare the Dijon dressing by whisking together Dijon mustard and honey until well combined. Add the apple cider vinegar and whisk until the mixture is smooth. Slowly drizzle in the extra virgin olive oil and reserved oil from sun-dried tomatoes, while whisking continuously to emulsify the dressing. Add blanched mince garlic (see Note 1). Transfer the dressing to a jar or container with a tight-fitting lid. Refrigerate for at least 30 minutes to allow the flavours to meld together.
Make the Chicken Meatballs:
- In a large mixing bowl, prepare the chicken meatballs by combining chicken mince, breadcrumbs, chives, garlic, 1 tsp Dijon mustard, salt, and pepper. Mix well and roll the mixture into small meatballs. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for a few minutes.
Make the Pasta Salad and assemble:
- Cook the penne pasta according to the package instructions, drain, and let it cool.
- In a large frying pan, heat half of the olive oil over medium-high heat. Add the sliced zucchini and cook, stirring occasionally, until golden. Set aside to cool.
- In a large salad bowl, combine the cooled penne pasta, sautéed zucchini, baby spinach, sun-dried tomatoes, marinated olives, and half of the torn basil.
- In the same frying pan used for the zucchini, heat the remaining olive oil over medium heat. Cook the refrigerated chicken meatballs for about 10 minutes or until cooked through. Add chopped tomatoes and cook through. Season with salt and pepper.
- Pour the Dijon dressing over the pasta salad and gently toss to combine all the ingredients well.
- Add the cooked chicken meatballs to the pasta salad and sprinkle with the remaining torn basil.
Notes
- Blanch the Garlic by submerging the peeled garlic clove in boiling hot water and let it steep in the hot water for 5 minutes.
This method of blanching garlic helps reduce the intensity of its raw flavour, making it more subtle and palatable in dishes. It is particularly useful when using raw garlic in recipes where you prefer a milder garlic flavour.
- Prep Time: 10
- Cook Time: 20
- Category: Chicken
- Method: Pan fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 350
- Calories: 570
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