Chicken Quinoa Meatballs Recipes

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CHICKEN QUINOA MEATBALLS



Chicken Quinoa Meatballs image

This is a recipe from Kitchen Daily, they recommend freezing 1/2 of the recipe for a second meal. I made these and then simmered them in jarred Tikka Masala sauce, I use Sharwood's. Serve with steamed brown rice and steamed broccoli. You can also finish with the sauce of your choice.

Provided by mandabears

Categories     Meatballs

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground chicken
2 garlic cloves, peeled
1/2 yellow onion
handful cilantro
1 carrot, grated
3/4 cup quinoa, cooked
3/4 cup panko breadcrumbs
1 egg
1 carrot, grated
kosher salt, pinch
ground black pepper, pinch

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a cookie sheet with parchment paper (I sprayed mine with olive oil cooking spray).
  • Place chicken in a large mixing bowl.
  • Sprinkle salt and pepper over chicken.
  • Using a food processor mince the garlic, onion and cilantro together.
  • Add to the chicken, the grated carrot, quinoa, panko crumbs and egg.
  • Mix well using your hands.
  • Shape into small meatballs.
  • Bake for 15 minutes and turn over and bake for 20 minutes more.
  • I freeze 1/2 for another meal.
  • In a medium saucepan place meatballs and stir in Tikka Masala Sauce.
  • Cook on low until simmering and meatballs and sauce are hot.

Nutrition Facts : Calories 265, Fat 9, SaturatedFat 2.3, Cholesterol 96, Sodium 171.6, Carbohydrate 26.6, Fiber 2.8, Sugar 2.2, Protein 19.4

CHICKEN MEATBALLS RECIPE BY TASTY



Chicken Meatballs Recipe by Tasty image

Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 14 meatballs

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb ground chicken
1 large egg, beaten
½ cup panko breadcrumbs
½ cup grated parmesan cheese
½ cup fresh parsley, chopped
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
pasta, cooked, for serving
sauce of choice, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
  • Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
  • Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
  • Bake the meatballs until browned and cooked through, 20 to 25 minutes.
  • Serve with pasta and sauce of your choice.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.

Provided by Ali Slagle

Categories     weeknight, finger foods, poultry, appetizer, main course

Time 40m

Yield 24 meatballs

Number Of Ingredients 9

1 3/4 cups panko bread crumbs
1/2 cup whole milk
1 large egg
1 teaspoon garlic powder
Kosher salt (Diamond Crystal)
1 pound ground chicken or turkey
1 cup finely grated Parmesan
4 tablespoons unsalted butter
2 tablespoons olive oil

Steps:

  • In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
  • Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
  • In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
  • Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.

CHICKEN QUINOA BOWL



Chicken Quinoa Bowl image

A simple, healthy dinner for two.

Provided by Jenny

Categories     Cooking for Two

Time 10m

Yield 2

Number Of Ingredients 9

3 cups cooked and cooled quinoa
1 cup chopped roasted chicken
½ cup chopped grape tomatoes
½ cup chopped English cucumber
¼ cup crumbled reduced-fat feta cheese
½ medium avocado, chopped
1 teaspoon extra-virgin olive oil
1 dash lemon juice
ground black pepper to taste

Steps:

  • Mix quinoa, chicken, tomatoes, cucumber, feta cheese, avocado, olive oil, lemon juice, and pepper in a bowl.
  • Portion into two bowls and serve.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 66.8 g, Cholesterol 70.6 mg, Fat 21 g, Fiber 11.7 g, Protein 42.1 g, SaturatedFat 4.4 g, Sodium 489.9 mg, Sugar 0.9 g

CHICKEN AND VEGGIE QUINOA BOWLS



Chicken and Veggie Quinoa Bowls image

Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.

Provided by sam johnson

Time 40m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 cup quinoa
salt and ground black pepper to taste
2 tablespoons olive oil
1 green bell pepper, chopped
½ yellow onion, chopped
2 medium (blank)s zucchinis, chopped
1 clove garlic, minced
1 head broccoli, chopped
1 pint grape tomatoes, halved
1 pound rotisserie chicken, boned and chopped
1 (5.5 ounce) package crumbled goat cheese
1 avocado, sliced
1 lemon, juiced

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
  • While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
  • Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g

CHICKEN QUINOA MEATBALLS



Chicken Quinoa Meatballs image

Yum! I just saw these at the Whole Foods deli case and had to buy some for lunch. Well, so tasty and healthy they were that I had to find a recipe...this is taken from the Chez Us website and sounds just like the version sold at the store. I had mine on noodles with a little red sauce, but they'd be tasty wherever you enjoy meatballs. They could also be served with a tasty sauce for an appetizer...Enjoy!

Provided by CaliforniaJan

Categories     Meatballs

Time 55m

Yield 38 meatballs, 4 serving(s)

Number Of Ingredients 10

1 lb ground chicken
2 garlic cloves
1/2 yellow onion
1/3 cup fresh cilantro
1 carrot, grated
3/4 cup quinoa, cooked
3/4 cup panko breadcrumbs
1 egg
1 pinch kosher salt
1 pinch black pepper

Steps:

  • Preheat the oven to 350. Line a cookie sheet with parchment paper.
  • Place the chicken in a large mixing bowl. Sprinkle the salt and pepper over the top. Using a food processor mince the garlic, onion and cilantro together. Add to the chicken.
  • Add the grated carrot, quinoa, panko, and egg. Mix well using your hands.
  • Shape into small meatballs and bake for 15 minutes. Using kitchen tongs flip the meatballs over. Bake for 20 minutes or until golden brown. Remove from the oven and serve.

Nutrition Facts : Calories 393.4, Fat 13.5, SaturatedFat 3.5, Cholesterol 144, Sodium 284, Carbohydrate 38.9, Fiber 4.1, Sugar 2.6, Protein 29

CHICKEN MEATBALLS WITH QUINOA & CURRIED CAULIFLOWER



Chicken meatballs with quinoa & curried cauliflower image

If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job

Provided by James Collins - Performance nutritionist

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 15

250g chicken mince
1 garlic clove , finely chopped
1 tsp turmeric
pinch of cumin
pinch of cinnamon
handful dill , finely chopped
2 spring onions , finely chopped
50g quinoa
4 cauliflower florets
25g sweet potato , chopped
1 tbsp olive oil
1 tbsp medium curry powder
1 tsp pistachios , chopped
1 tsp sultanas
½ lime , juiced

Steps:

  • For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
  • Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
  • Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
  • Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

Nutrition Facts : Calories 697 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 72 grams protein, Sodium 0.6 milligram of sodium

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