These Chicken Basil Meatballs make for a quick easy to make lunchbox main or light meal. Protein is such an important macro nutrient that we need to eat each day and having an option that is free of any additives and preservatives is ideal. If you’re making these for the kids and they don’t love herbs, decrease the amount of basil. Over time you can increase the amount until they’re herb-crazy like I am!
If you get your children involved in this, it’s a great opportunity to teach food hygiene- lots of hand washing before ‘squishing’ and even more afterwards! It’ll be super rewarding for children to enjoy eating the meatballs that they helped to roll.
Health benefits
Packed with protein from the chicken mince, these meatballs also offer gut-friendly benefits from the fresh basil and garlic. Parmesan adds a hit of calcium and flavour, while the optional gluten-free and dairy-free variations ensure they’re adaptable to most dietary needs. These meatballs are a great source of nourishment, filling you up with wholesome ingredients.
Ingredients
For these meatballs, you’ll need a bunch of fresh basil leaves (finely chopped), minced garlic cloves, a small carrot (finely grated), finely grated parmesan cheese, and breadcrumbs (rice crumbs for a gluten-free option). You’ll also need chicken mince (ground chicken), along with sea salt and freshly ground black pepper to taste.
How to make these Chicken Parmesan Meatballs
Start by mixing all the ingredients together in a large bowl until well combined. You can use your hands to ensure everything is fully incorporated. Next, heat olive oil in a pan over moderate heat. Roll the meatball mixture into small balls and fry them until golden brown and cooked through. If you prefer, you can bake them in a preheated oven at 180°C/350°F (fan forced) for 10-15 minutes, depending on the size of the meatballs. Take care not to overcook them as chicken mince can go dry when overcooked.
Serving suggestions and how to store
These egg free meatballs can be served with a variety of dishes, from pasta (with a nice tomato based sauce) to salad or as part of a meatball sub. My kids love them in their school lunchbox too. They can be stored in an airtight container in the fridge for a few days, or frozen for longer storage which makes them great for meal prep. To reheat, place them in a low oven until just hot.
Vary this to suit your dietary needs
To make these meatballs gluten-free, simply use a gluten-free crumb or replace it with cassava flour. For a dairy-free version, swap the parmesan cheese for nutritional yeast and add extra sea salt to taste.
Chicken Basil Meatballs
Ingredients
- ½ bunch/s fresh basil leaves – finely chopped
- 2 clove/s garlic – minced
- 1 carrot/s – small, finely grated
- 50 g parmesan cheese – finely grated, (â…“ cup)
- ½ cup/s bread crumbs – I used rice crumbs
- 500 g chicken mince
- Sea salt and freshly ground black pepper
Instructions
- In a bowl mix all of the ingredients together well (I use my hands to squish it all so it’s well combined).
- Heat olive oil in a frypan over a moderate heat. Roll the mince into small balls and fry until golden brown and cooked through. The smaller they are rolled the quicker they cook.
- Alternatively they can be oven baked. Place on a lined baking tray and cook in a preheated oven 180°C/350°F (fan forced) until cooked through. Approx. 10-15 minutes depending how big they are rolled.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge or freezer.
Thermomix Method
- Place the basil, garlic, parmesan cheese (diced 1cm) and carrot (chunks) in the Thermomix bowl. Chop 5-10 seconds, speed 5, until carrot is finely chopped.
- Add the remaining ingredients and mix on Reverse, 10-20 seconds, speed 3, using the spatula to help incorporate all the ingredients.
- Cook using either stove top or oven as in Step 2 and 3 above.
