These homemade Chicken Nuggets (with sweet potato!) are an easy toddler dinner that parents will enjoy, too. They’re packed with nutrition and have a veggie right in the mix!

Chicken nuggets on baking sheet after cooking.

Homemade Chicken Nuggets

I know many kids love chicken nuggets, and they are a great option for easy meals that are filled with nutrients, including protein. And this homemade version also has sweet potato, for more flavor and nutrition.

If you start with ground chicken, rather than breast or thigh meat, you can get right to the mixing and shaping the nuggets, without any grinding or chopping of meat required. It’s such an easy method to make a favorite toddler chicken recipe for kids.

Since the last thing you need is a fussy recipe that requires frying or standing by the stove, this homemade chicken nugget recipe is simply baked in the oven. I like to bake my chicken nuggets on a parchment paper-lined baking sheet (or do them in an air fryer) so the cleanup is easy, too.

We like these for an iron-rich food for kids or toddler dinners with a simple veggie and carbohydrate like rice or pasta for kids. My kids like these most when dipped in ketchup. We’ve also put them into tacos! (You can find my more classic baked chicken nuggets to try, too.)

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Ingredients You Need

The beauty of this homemade Chicken Nuggget recipe is that it has only a few simple ingredients including the following items.

Ingredients for chicken nuggets with sweet potato on countertop.
  • Ground chicken: This is lean and mellow in flavor, which is a nice complement to the rest of the ingredients.
  • Sweet potato: You’ll want to use fully cooked homemade mashed sweet potato or canned or jarred sweet potato puree.
  • Bread crumbs: Plain or Italian-flavor both work, so use the one you prefer.
  • Salt: This helps to even out the flavors. If you want to skip it for a baby, feel free.
  • Onion powder: This is optional for additional flavor.

Ingredient Substitutions

  • Gluten-free: To make these healthy chicken nuggets gluten-free, try these gluten-free bread crumbs from Ian’s.
  • This recipe is egg-free, dairy-free, and nut-free, and it can be easily made gluten-free, so it’s a great dinner idea for kids with food allergies.
  • You can use panko or regular-style bread crumbs.
  • You could use Mashed Butternut Squash in place of the sweet potato if that’s what you have on hand.

Step-by-Step Instructions

Here’s how a look at the process involved in making this homemade chicken nugget recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

how to make chicken nuggets with sweet potato in grid of images.
  1. Cook your sweet potato ahead of time. You can do this a few days ahead and store it in an airtight container in the fridge or the morning you plan to make these. Mash the cooled potato.
  2. Add the potato to a bowl with the ground chicken and salt. Add onion powder if using.
  3. Form into small balls, flatten slightly, and coat in bread crumbs.
  4. Place onto a parchment-lined baking sheet and bake.

TIP: The batter is slightly sticky, so you’ll want to wash your hands well once you have the nuggets formed!

How to Cook Sweet Potato

For the sweet potato, which adds moisture as well as vitamin A and fiber, you can either roast ahead of time, steam cubes, or use a slow cooker.

  • To cook it quickly in the microwave: Simply peel, cube, and place it into a bowl of water. Microwave for 3-4 minutes or until soft. Drain and set aside.
  • To make easy roasted Sweet Potato Baby Food: Poke the potato with a knife, place onto a foil-lined baking dish, and bake for 45-60 minutes at 400 degrees F or until soft.
  • Here’s how to make mashed Crockpot Sweet Potatoes.

Frequently Asked Questions

What kind of bread crumbs are best for chicken nuggets?

You can use plain bread crumbs or panko style, depending on what you have and what flavor you prefer. Panko style, which are slightly bigger pieces than traditional bread crumbs, tend to be a little crispier—which is great for older kiddos. Younger toddlers and babies may be able to handle the texture of regular bread crumbs better at first.

What’s the best way to reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)

Can I make these chicken nuggets in an air fryer?

Yes, they come out a little crispier and cook a little faster.

Serving Suggestions

You can really pair this homemade chicken nugget recipe with anything you and your toddlers like, though we tend to keep it simple with a side of rice and veggies, or rolls and fruit.

Feel free to keep it super basic and just balance it with other food groups—since the nuggets cover protein, you can add dairy, carbohydrates, and produce to round things out.

Chicken nuggets on cookie sheet and storage container.

How to Store and Reheat

Store any leftover homemade chicken nuggets in an airtight container in the fridge for 3-5 days or in the freezer for up to 6 months. Reheat for 6-8 minutes in the oven at 375 degrees F, about 4 minutes in a 375-degrees-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)

healthy homemade chicken nuggets on kids glass plate

Best Tips for Success

  • Use traditional bread crumbs or panko-style. Panko will make the exterior a little crunchier.
  • Use gluten-free bread crumbs if needed.
  • Plan to prepare the sweet potato ahead of time so it has a chance to cool.
  • Using this crock pot sweet potato method is super easy, though you can also roast it or steam it in the microwave.
  • You can omit the salt if making these for a baby.
  • Serve with ketchup or another favorite dip.
  • Pair with Spinach Pasta Sauce, Roasted Carrot “Fries”, or Cheesy Rice.

I’d love to hear your feedback if you try this recipe, so please comment below to share!

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Chicken nuggets on baking sheet after cooking.

Homemade Chicken Nuggets (with Sweet Potato)

Crispy on the outside and tender in the middle, these Homemade Chicken Nuggets are both easy and delicious. You can prep the sweet potato up to 5 days ahead if that's easier for you, too. Try serving these with ketchup, ranch, or marinara sauce.
5 from 196 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American
Course Dinner
Calories 122kcal
Servings 8 (Makes about 2 dozen nuggets)

Ingredients

  • 1 pound ground chicken
  • 1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
  • ½ teaspoon salt
  • ¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
  • ½ cup regular or panko-style bread crumbs (plain or Italian-flavor)
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Instructions

  • Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
  • Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
  • Flatten slightly (or form into tot-shapes) and place on a parchment-lined baking sheet. Optional: Spray or brush lightly with olive oil.
  • Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
  • Remove from oven, let cool for a minute or two and serve warm.
  • (To cook in an air fryer, place onto a greased tray or basket and cook for 10-12 minutes at 400 degrees F. I don't turn over in the middle of cooking.)

Notes

  • Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F, about 4 minutes in a 375-degree-F air fryer, or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)
  • You can also freeze fully cooked and cooled nuggets in a freezer bag with as much air removed as possible for up to 6 months. Heat the same as above.
  • *To roast a medium sweet potato, wash and poke with a paring knife. (The holes will let steam escape.) Place on a foil-lined baking sheet or pan and bake for 45-60 minutes at 400 degrees F. Remove from oven, let cool, and store in an airtight container for up to 5 days.
  • *To steam a medium sweet potato, remove the skin with a vegetable peeler and dice the flesh. Place into a steamer basket in a pot filled with a few inches of water. Cover, bring water to a simmer, and cook for 6-8 minutes or until sweet potato is soft. Let cool before storing or using.
  • Use traditional bread crumbs or panko-style. Panko will make the exterior a little crunchier.
  • Use gluten-free bread crumbs if needed.
  • Plan to prepare the sweet potato ahead of time so it has a chance to cool.
  • You can omit the salt if making these for a baby.

Nutrition

Calories: 122kcal, Carbohydrates: 8g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 49mg, Sodium: 165mg, Potassium: 366mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2359IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2018.

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5 from 196 votes (132 ratings without comment)

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Comments

  1. 5 stars
    Just cooking them now,

    They look and smell great although I’ve had them in for 30 mins and still don’t look golden brown

  2. 5 stars
    This is the best recipe! I added onion and garlic powder and a little paprika into the breadcrumbs and it came out great! Only yields one dozen though and I don’t think I even made them that big. So tasty though.

  3. Hi Amy! We made these today and had a hard time rolling them into balls since the mixture was so wet/sticky. Do you have any advice for that? We made it work, but they definitely don’t look as neat as yours!

    1. Hi- Did you make any changes? If that happens again, you can add some breadcrumbs or a little all purpose flour to the mixture to help absorb a little of the moisture.

  4. Hi Amy! These are delicious!! My son asked for them to not be so crunchy. Could you makes these without the breadcrumbs?

    Thanks!

  5. can I add the panko with the chicken and potato and coat it again? Also, will this burn in an air fryer? Thank you for your recipes!

    1. Sure, you can do that. To cook in an air fryer, place onto a greased tray or basket and cook for 10-12 minutes at 400 degrees F. I don’t turn over in the middle of cooking.

  6. 5 stars
    This recipe is awesome, so awesome I use it to make chicken burgers for the adults and nuggets for my toddler. I don’t even like sweet potato and this is great.

  7. 5 stars
    do you think i could sub the sweet potato for some red lentils? i have some lentils left over from another recipe and trying to figure out what to do with it 🙂

    1. I would recommend blending them into a jar of marinara sauce. I am not confident they would be a good option here.

  8. 5 stars
    My 14 month old and I love these chicken nuggets, I wish my 2.5 year old would eat them! I’m curious what the nutritional facts are for? One serving? How many nuggets? Thank you

    1. If you make about 24 nuggets like I did, it’s 3 nuggets per serving (though remember that serving sizes are not necessarily the amount any kiddo needs, and their appetite and hunger is the best guide.) Glad the younger one enjoys them!

  9. 5 stars
    only change i made was that i used some steamed broccoli too (about 1/3c and 2/3c steamed sweet potato).
    DELICIOUS!!!!
    Toddler loved it but MUCH more surprising is that hubby (super picky and finicky) loves it too! It was nice to be able to confidently say “eat as much as you want” bc of the clean ingredients and it being fresh made. THANKS!

  10. 5 stars
    my son loves these! i want to make more but don’t have regular sweet potato. can i make them without it? or use frozen one?

  11. 5 stars
    I have made this recipe many times for my son, who is 13 1/2 months old. I have used ground chicken, ground turkey, and a combination of both. My son loves these, and I also think the taste is great! I usually use half the salt. I love that this recipe doesn’t require too many ingredients. My nuggets aren’t very crispy but my son and I don’t mind at all.

  12. 5 stars
    This is a great recipe! You can definitely tweak and add more seasoning or change the starch/meat, I’ve added garlic powder and paprika. So so good!

    I found that baked it’s not as tasty as fried so I actually fry in the frying pan because I like the taste better. Maybe I’ll try the air fryer next, the oven just seems to dry it out a bit. By the time 20 min hit the nuggets do not have any color to it. Anyways 10/10 make it, everybody will love it!

  13. 5 stars
    I’ve made this recipe a ton, a family favorite. This time, I had forgotten to roast sweet potato ahead of time so I tried substituting with canned pumpkin. It worked great!

    We always have some of these in the freezer for quick meals. Thank you for such
    consistently great recipes

  14. 5 stars
    These are delicious. We make the batch and freeze most to reheat for our 13 month old. Easy and quick to have on hand for school lunches. We just thaw in the fridge overnight and they warm them at school.

  15. 5 stars
    I cooked about half with panko and half with plain breadcrumbs. The ones with plain breadcrumbs got DEVOURED. I suspect they look just like the frozen store bought ones. Thank you so much for a secret veggie hit!

  16. 5 stars
    My 11 month old LOVED these! I used pumpkin instead of sweet potato because it’s what I had and the pumpkin worked perfectly. Thanks for a great, healthy recipe!

  17. 5 stars
    This was a huge hit with my almost 10 month old! Using the slow cooker and air fryer method makes this so easy, even with a busy little one!

    1. I prefer to bake them fully cooked. I suppose you could freeze them raw and then bake them according to my directions, perhaps adding 2 additional minutes or so.

  18. 5 stars
    This is a great recipe. Very easy. I used ground turkey. Maybe this makes it a bit more time consuming but I added lightly sauted, finely chopped onion, and used buttered panko crumbs. And for the last minute or so I turned on the broiler to get a golden brown color.

  19. 5 stars
    As my two year is going through the only eating 3 different things (chicken nuggets being one of those) this recipe was crucial. I was tired of feeding him the store bought nuggets and dealing with the lingering guilt of feeding him just junk. The first time I made this recipe he finished all of them in two days. This time I tripled it, so I can have some freeze and reheat. Good thing too because not even five minutes out of the oven he finished two plates full! It’s so nice knowing he’s getting some extra vitamins in there.

  20. 5 stars
    My 9 mo loved these! They were a great way for us to intro chicken, and I popped the extras in the freezer for future easy meals. I’m a vegetarian and was so glad I didn’t have to learn to cook an entire chicken to try this recipe.

  21. I have a dinosaur cookie cutter. Do you think I could shape these into dino nuggets rather than tots?

    1. You may need to chill the mixture first to make that easy enough to do. It might be too sticky otherwise.

  22. 5 stars
    I was sure my toddler would reject these because he’s not a fan of ground meat right now, BUT he loved these. I was actually shocked. I did add a bit more seasoning (garlic powder, paprika and pepper), but this is still a great recipe.

  23. 5 stars
    Great recipe! mine look nothing like yours but my son still enjoyed them so that’s all that matters. i might have made them a little too big so that may be what made the difference so next time i’ll try making them a little smaller. Either way they came out great with a beautiful soft moist texture.

  24. 5 stars
    Doubled the recipe with canned pumpkin purée and it turned out great in the air fryer at 375 for 10 min per batch (9 min for the last batch because the tray was only half full). Only used 1/4 tsp salt for the whole thing and it was perfect for us.

      1. great idea! i have extra canned pumpkin i need to use up. would they stay good in the freezer for as long?

    1. Yes, let cool and freeze in a freezer bag. Then you can warm in a 375 degree F oven for about 4 minutes to get them crispy again.

  25. 5 stars
    Made these for the first time today, only had a puree package that was “apple, sweet potato and carrot” .. with the onion powder, garlic and salt you don’t even notice! Kids and mom love them! They will be a regular from now on!

  26. 5 stars
    We have been enjoying these for a while now. So, so good. It is now in our regular rotation.
    A couple weeks ago though I had no sweet potatoes on hand. And no squash. I took a chance and used pumpkin puree instead 🫣.
    The orange colour was a little more overwhelming, but they were still a huge hit. 🙂

  27. 5 stars
    Added some extra herbs and spices, but this was such a hit with both of my kids! So much healthier than the frozen ones my daughter loves. Quick and easy to make, will definitely keep this in rotation!

  28. 5 stars
    I have tried this and my picky toddler loved eating this. Feels good to know that he is eating nutritional foods rather than junk. Thank you so much for recepie. I’m going to try more

    1. Hi, yes, let cool and add to a freezer bag in a single layer. I like to put into a 375 degree oven on a baking sheet for about 6 minutes or you can pop them into a toaster oven or air fryer for a few minutes if you prefer.

  29. 5 stars
    My 14 month old loves these! I am going to try ground turkey today to mix it up. I stored another batch made with chicken vacuum sealed and froze and they stored well and reheated great. All kids must love chicken nuggets I’m convinced! Love to be able to make them instead of store bought 🙂

    1. Dice them up into small pieces and they should be okay. They are very soft and the texture you’d want for that age.

  30. 5 stars
    These are so quick to make and such a perfect way to serve meat safely for babies. My little one absolutely loves them! I’ve used infant cereal instead of breadcrumbs and they’ve turned out wonderfully.

  31. 5 stars
    These nuggets were SO GOOD! I can’t wait to make them again, this is a winner. Just wondering, can the recipe be altered to include different ground meat and veggies for variety? Thank you for this recipe!

    1. You probably good (though it will of course change the flavor). Glad to hear these went well though!

  32. 5 stars
    I made these for my 2.5 year old because I needed to find different protein to make and freeze for school lunch and these are delicious! I used the entire pound of meat vs 1/2 a pound and keep the rest of the ingredients the same (doubling the spices). I did this because I wanted it to he more chicken than sweet potato. I also periodically sprinkled paprika in the panko for color! They are super tasty with bbq sauce. I’m excited for my daughter to try them tonight. Thanks for the recipe 🙂

  33. 5 stars
    Thank you so much for all the great recipes. I am grandmother and one day a week we take care of our grandson, wich my husband and I absolutely love. Since he turned one year he is allowed to eat with the family and from that moment on I am struggling. Your recipes and ideas give me hope again. Thank you so much 🙂

  34. 5 stars
    These nuggets came out sooo good!!
    How long would you recommend freezing them for.? I’d like to make another batch to freeze.

    1. I’m so glad! They should be fine for at least 6 months. I’d place into a freezer bag in a flat layer and remove as much air as possible.

      1. 5 stars
        My toddler loved this! I was scared it will be dry because there’s no oil involved in the process but the nuggets came out moist and soft!

  35. 5 stars
    Grandson loves these (and me!) So easy to put together and his Mom sure does appreciate it with her busy schedule.

  36. 5 stars
    Just made these and my little man <3's them! Super easy to make 🙂 used the ground chicken and also added some ground carrots left over from another recipe on here I made. So good and makes me feel good I'm feeding him good food 🙂
    Thanks for your website!

  37. 5 stars
    These were fantastic! My toddler did her happy food dance and ate 8 of these! I also thought they were really good. We’ll definitely be making these again. Also cooked a small batch in the air fryer at 360 for 12 minutes and they were just as good, if not better! Thank you!

  38. 5 stars
    Amazing, my one year old eats these multiple times a week they are nice and soft, unlike frozen grocery store nuggets. Will be making and freezing more soon!

  39. 5 stars
    My toddler absolutely loved this recipe! She had 5 of them. That’s a big win. Thank you for sharing & love your website!

  40. 5 stars
    I was a bit skeptical about the sweet potatoes and ground chicken but just like every other “Yummy Toddler Food” recipe I’ve tried, this one hit it out of the park! My almost 18 mo old absolutely LOVED the nuggets and Daddy did too! I usually use chicken breast to make nuggets but they always come out dry. I never thought to use ground chicken. I used a tablespoon scooper to scoop out the nuggets and we used ranch and ketchup as dipping sauces. Delicious!

    1. It’s very doubtful unfortunately. The cooked chicken would not make a batter the way raw ground chicken would, so it would not form nuggets. Tastewise, it would be dry and extremely chewy to bake already cooked chicken for the time and temperature called for in the recipe.

  41. 5 stars
    So easy to make and delicious! Followed recipe and directions and 10 month old loves them!!! And I do too 🙂

    Thank you!!!

  42. 5 stars
    Just made these and they were a hit from the almost 8 month old to my husband! I roasted the sweet potatoes last night and we made these during morning nap. So easy my 4yo was able to make about 1/4 the batch! (We added pepper and garlic powder and used Italian breadcrumbs.) We baked them, cooled on a baking rack and put in fridge once cool. When husband got home from work he was able to heat in oven and they crisped right back up. With dip they straight taste like chicken nuggets. Working from home in the evenings rn so these make ahead and reheat recipes are helping so much!

  43. 5 stars
    Thanks for this! I never would have considered sweet potatoes in chicken nuggets but it worked out to be quite delicious (and not really sweet). I put breadcrumbs in the mix, added 1/8 tsp garlic powder (along with the onion powder) and made tablespoon-sized meatballs in the pressure cooker (plunked the balls in water and cooked on high for 5 minutes). The end result was quite tasty and the toddler had 4 servings! Baby is new to self-feeding and meat has been a challenge, but these were nice and soft and easy to gum. I’m going to make a second batch to freeze. Thanks again!!!

  44. 5 stars
    My baby is teething and refusing most solids on top of not really liking chicken, but he loved these!
    I used white sweet potato and whole wheat panko breadcrumbs. I also doubled the onion powder and added 1/8 tsp of garlic powder.
    Thank you so much Amy 🙂
    Maryam

      1. Yes, you can freeze them. I’d warm in the oven at 375 F on parchment or foil coated with nonstick spray for 6-8 minutes or until warmed through.

    1. Yes, freeze in a zip top freezer bag for up to 3 months and following the oven reheating instructions, maybe adding 1-2 minutes more if needed.

      1. 5 stars
        I’ve tried many homemade nugget recipes and this is the first one that my toddler eats as happily as if they were dino nuggets from the store. Thank you for another winner!

    1. I guess you might be able to use carrot puree though I haven’t tried it. Let me know if you do!

    2. 5 stars
      I just made these an hour ago using mashed carrot instead of sweet potato since my toddler has been anti-sweet potato as of late. They came out great! I also added a little bit of grated parmesan to the breadcrumb mixture which is also delicious.

  45. 5 stars
    I’ve made these many times for my toddler, and they’re definitely a hit! I was wondering if you’ve ever tried making these with butternut squash? I have some cooked butternut squash, but I’m wondering if it’s not sticky enough and whether I should even bother trying.

  46. To freeze the nuggets, should I bake them and freeze or the other way round? How long does it last in the freezer?

  47. 5 stars
    OMG! My kids (4 and 8 year old boys) said they LOVED them and wanted seconds!!! They would never eat sweet potato, but they gobbled these up and had No idea about the sweet potato – ha ha! Thank you for showing me a trick to sneak in veggies. Served with whole grain rice and corn. Perfect and easy meal!

  48. 5 stars
    My toddler refuses to eat meat, but he gobbled these down with enthusiasm! So healthy, so easy, so delicious! I feel like Super Mom 🙂 My husband and I enjoy them as well. Thank you so much!

  49. Did anyone freeze these before cooking? And then cook from frozen from the freezer or defrost them?

    I’m just cooking my first batch!

    1. I would recommend baking them and then freezing them once they’re fully cooked and thawed. Then you can quickly warm them in the oven (6-8 minutes) or microwave (30-60 seconds)

  50. 5 stars
    Just made these, and they’re pretty yummy! However, the bottoms got blackened by the sugars in the sweet potato i guess? Any thoughts on this? I don’t mind it, but not sure if it’ll but my girls off. Thanks!

    1. Did you bake them on parchment? I haven’t had that happen to the bottoms before—I’m sorry if it causes any issues with whether the girls will eat them!

      1. Yep, i used parchment. So weird! It was sticky, so leads me to believe it’s from the sweet potato. Fingers crossed they will eat it – thank you either way for the great recipe!

  51. Any recommendations on how to prepare them from frozen for a school lunch box? Just thaw overnight in the fridge..? Thanks!

    1. Are you planning to send them warm or cold? If warm in a thermos you can warm them in a 375 F oven for 6-8 minutes. If cold you could just send them thawed.

      1. 5 stars
        It’s really hard to find allergen friendly recipes for kiddos that actually taste good. These are awesome! My 17 month old is cutting a few teeth and has been refusing everything but cheese and blueberries. I took these out of the oven and after cooling, my son ate three! After his dinner. And my husband ate 4, haha! I used 2 lbs of ground chicken and one extra large roasted sweet potato- they came out perfect! Will vacuum seal and freeze the nuggets in packages of 6 or so. Thanks so much for the easy recipe! These cake together so quickly and easily and are such a hit!

  52. Would love to try this recipe. I don’t see eggs on the ingredients list so does the recipe require egeggsHow many? I saw someone asked if this can be made without eggs but don’t see it in the recipe. Also, can these be frozen? How long are they good for if frozen? Thanks!

    1. They do not contain eggs! I haven’t tried freezing them but I think these instructions would work well: Reheat for 8-10 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave or until warmed through

  53. 5 stars
    YUMMY! My toddler girl actually ate meat, thanks to you! I’m so happy 🙂 It’s crunchy on the outside and soft sweet deliciousness on the inside. Will definitely try out your other recipes!

  54. 5 stars
    Awesome!!! I doubled the recipe so I would have enough to store in the freezer. Guess what? I could only save 6 pieces in the freezer. My toddler gobbled them up. My husband ate at least 5, my mom ate her fair share too. Needless to say it was a hit. It is time consuming though, so make sure to make a large batch .

    1. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.) They’re better warm!

  55. 5 stars
    I made this last night. SO good! Even my husband loved them!! Can’t wait to try more of your recipes!

  56. Do you think I could swap out the ground chicken for ground turkey? Would it be about the same cook time? (That’s what I have in the fridge now). Thanks!

    1. I would think that would work! I haven’t tried it but they usually cook up similarly and yes, cook time should be the same if you make them the same size as the recipe calls for. I’d love to hear how they turn out!

    1. Yes! It’s at the very bottom of the recipe: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat for 6-8 minutes in the oven at 375 degrees F or for about 15-30 seconds in the microwave. (They will crisp up in the oven and be soft when reheated in the microwave.)

  57. 5 stars

    I have baked a sort of similar recipe and they turn out well. Try 375 F on a Silpat or parchment lined baking sheet for 22-25 minutes using the same flattened 1-inch portions.