5 Minute Chicken Meatballs

Ingredients

• 500g Chicken mince
• 1 Cup baby spinach (finely chopped)
• 1/2 cup fresh mozzarella (chopped or grated)
• 1 egg
• 3/4 cup breadcrumb
• Olive oil spray

Directions

• Preheat oven to 200°C and line 2 baking sheets with baking paper or spray with olive oil spray.
• Add all ingredients to a mixing bowl and mix with hands to combine well.
• Roll ingredients into desired size balls and place on the prepared trays.
• Bake in oven for 20 minutes or until cooked through.
• Serve with a grain and or vegetable side dish.

For allergy alterations egg can be replaced with a chia egg, mozzarella could be replaced with nutritional yeast flakes and bread crumbs could be swapped to almond meal.

Storage Instructions

Store cooked meatballs in an airtight container in the fridge for up to 3 days. To freeze, firm them up on a tray first, then transfer to a freezer bag for up to 3 months. Reheat from frozen until piping hot all the way through, then cool to a safe temperature before serving.

Nutrition Notes

Chicken offers protein and iron, the mozzarella adds calcium, and the hidden spinach brings a little iron and fibre. Serving with a vitamin C–rich vegetable can help the body absorb the iron from the chicken.

Parent Tip

These come together so quickly that they are perfect for a last-minute dinner — keep a batch in the freezer for the nights when cooking feels like too much.

Frequently Asked Questions

Can I pan-fry these instead?

Yes — cook in a little olive oil over medium heat, turning to brown each side, until cooked right through.

How do I make them dairy-free?

Leave out the mozzarella or replace it with nutritional yeast flakes for a cheesy flavour without the dairy.

Can I use other greens?

Absolutely — finely chopped kale or grated zucchini (squeezed of excess liquid) both work well.

How do I know they're cooked?

There should be no pink in the middle and the juices should run clear. Cool to a safe temperature before serving to bub.