Chicken Meatballs

Chicken Meatballs

I love cooking with mince meat as it’s so versatile and a great way to hide veggies.

This is a really simple and delicious recipe that is packed full of secret goodness and is a fantastic option for children (and adults!) who have food allergies and intolerances.

Quinoa flakes are a great gluten-free substitute for breadcrumbs.  Quinoa is a highly nutritious grain-like seed that actually provides all the essential amino acids needed by the human body!

Nutritional flakes is an inactive toasted yeast.  Has a cheese-like flavour and provides a natural source of vitamin B complex and protein.


Chicken Meatballs - Dairy, Gluten, Soy & Egg Free

Print Recipe
Serves: 4 Cooking Time: 25


  • 500g Free-range Chicken Mince
  • Quinoa Flakes
  • Nutritional Yeast Flakes
  • 2 Tbsps 1 medium sized onion
  • 2 Tbsps 1 medium sized carrot
  • 1 medium sized zucchini
  • Italian mixed herbs
  • Salt & Pepper



Finely chop the onion, carrot and zucchini in a food processor


Place the mince meat and finely chop vegetables in a large mixing bowl


Add approx two heaped tablespoons of Quinoa flakes to the bowl


Add approx two heaped tablespoons of Nutritional flakes to the blow


Season with italian mixed herbs and salt and pepper


Roll into balls and pop in the fridge to set for approx 30 minutes before cooking


Can be pan-fried or cooked in the oven


Great way for using up left-over vegetables in the fridge. For a firmer mixture you can use an egg and swap Quinoa flakes for breadcrumbs if you like.

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