Healthy Mini Chicken Broccoli Meatballs (BLW & Toddler)

You’ll want to double this recipe! These easy, healthy mini chicken broccoli meatballs are a family-favorite and perfect for baby-led weaning, toddlers, and the whole family. 

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Going to keep this recipe post short & sweet as there’s not much to say about these easy baked mini chicken meatballs, except that they’re a dinnertime favorite in our house. 

• One of my favorite posts on the site shares my family’s Go-To Weeknight Dinner Ideas, and of course, spaghetti & meatballs is #1 on the list!
• As far as freezer-friendly meals for back to school season, these meatballs? Also on the list. 
• These are on the meal plan at least once a week, and I also like to make extra and freeze them (which I’ll show you how to do below). 
• Every time I share these meatballs on Instagram, people always want the step-by-step recipe, so it’s finally happening today!

What I love about these meatballs is that they’re baked, not pan-fried, (AKA no mess), and it’s the same amount of work to double the recipe since you just need 2 sheet pans instead of 1. 

You can double the recipe in the same bowl and bake both sheet pans at the same time.

Easy Chicken Meatballs for Baby

Whether you have kids of varying ages or you’re entering the sitting-up-and-eating stage with your baby for the first time, I’ve found it’s a lot less work to make one meal that feeds everyone, when possible. 

We used the baby-led weaning method with our 3 girls, and especially with my 3rd baby I found it super helpful to just be able to feed her bits & pieces of what the rest of us were eating. 

It’s less mental work and it’s less physical work.

Mom-to-Mom Tip: If making these baked chicken broccoli meatballs for baby-led weaning, just leave out the salt! 

Here’s what you need to make these 5 ingredient baked meatballs: 

• Ground chicken
• Egg
• Parmesan cheese
• Broccoli
• Breadcrumbs or Almond Flour

That’s it! 

Well, plus olive oil, salt, pepper, and Italian seasonings, if desired. 

Equipment needed:

• Large sheet pan
• Parchment paper for lining sheet pan 
• Mini ice cream scoop (also called a cookie scoop)

You can easily change up the recipe by omitting the broccoli, using ground turkey, adding more or less seasonings, and using almond flour to make the recipe gluten-free. 

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Healthy Mini Chicken Broccoli Meatballs (BLW & Toddler)

I’ve been making these mini meatballs for my girls for years and I’m so happy to share this quick weeknight dinner win with you. 

Can’t wait to see you making these for your kids!

Tag me on IG @becauseisaidsobaby when you try the recipe!

What You’ll Need:

• 1 package ground chicken (about 1 pound)
• ¾ cup fresh or frozen broccoli florets
• 1 egg
• ⅓ cup plain breadcrumbs or almond flour (I like Kirkland brand almond flour)
• ¼ cup parmesan cheese
• 2-3 tablespoons extra virgin olive oil
• Salt, pepper, garlic powder, and/or Italian seasoning to taste

Here’s how to make baked mini chicken & broccoli meatballs:

• Preheat oven to 400 F
• Line a sheet pan with parchment paper
• Add ground chicken, parmesan cheese, breadcrumbs or almond flour, seasoning, and olive oil to a mixing bowl
• If using fresh broccoli, use kitchen scissors to cut the green part of the florets into tiny pieces and discard the stems
• If using frozen broccoli, slightly defrost first and pat dry before cutting with the scissors (you can also chop it finely)
• Mix all of the ingredients together until just combined
• Using a mini cookie scoop, place meatballs on the parchment-lined baking sheet, leaving a little space between each one 
• Drizzle olive oil over the top or use olive oil spray 
• Bake for 20 minutes until cooked through and brown on top

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How to Freeze Baked Chicken Meatballs:

• Allow meatballs to cool on the sheet pan
• Put the sheet pan directly into the freezer (if it won’t fit, add some parchment paper to a plate and then line up the meatballs and add the plate to the freezer)
• Freeze until set (each one will be individually frozen)
• Store in a zip-top freezer bag or glass container

How to serve for baby-led weaning:

• Depending on what stage you’re in (handheld food or pincer grasp), you may want to cut up the meatball into tiny bites, or slice it in half for your baby to hold in their fist
• I served these around 7-8 months old but every baby is different!
• If you’re concerned about the shape or size of the meatball, try making them a little more flat like a patty, which will make it easier to slice 
• Leave out the salt, but feel free to keep the other seasonings
• My go-to breadcrumbs for BLW are Whole Foods 365 brand as they have very little added ingredients or you can use almond flour

Note: the reason for freezing them on the parchment paper first is so that each meatball is individually frozen and that way they won’t stick together when you throw them in the freezer storage bag. 

More Quick Toddler Recipes:

These ideas are all make-ahead and freezer-friendly!

• Easy Cheesy 4 Ingredient Broccoli Bites
• 3 Ingredient Homemade Yogurt Melts
• 4 Ingredient Mini Waffle Omelets 
• Mini Banana Oat Muffins
• 3 Ingredient Cheesy Bean Taquitos

Feeding Schedules & Day of Meals

• 6 Month Old
• 8 Month Old
• 1 Year Old 
• 2 Year Old 
• 3 Year Old 

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