Healthy Baked Chicken Meatballs with Sweet Potato

Combine 4 simple ingredients to make healthy Baked Chicken Meatballs with a veggie tucked right inside! These pair well with marinara, pesto or cheese sauce, are super moist, and are perfect to make ahead.

Healthy Baked Chicken Meatballs

I love making meatballs for kids since they are easy for them to eat and chew, and since they are so simple to make healthier! For these Chicken Meatballs, I combine Italian chicken sausage and roasted sweet potato for a flavorful, yet mellow meatballs that pair well with a variety of sauces.

Ingredients in Healthy Chicken Meatballs

To make these meatballs, you’ll need ground Italian Chicken Sausage, roasted sweet potato, Parmesan cheese, and cornmeal or breadcrumbs. So simple!

TIP: I love using sausage in my meatballs since they’re already flavored and reduce the need for adding any spices or other flavorings.

Can I use plain ground chicken instead of sausage?

You can use plain ground chicken, sure. You’ll just want to add a pinch of salt and maybe 1/2-1 teaspoon of Italian seasoning to make sure they have plenty of yummy flavor.

How to Make Baked Chicken Meatballs Step-by-Step

Here’s a look at the simple ingredients used in these chicken meatballs.

1. Gather your ingredients. (You’ll want to make your sweet potato ahead of time!)
2. Mix the ingredients together.
3. Form into golf-ball sized balls.
4. Bake on a foil-lined baking sheet!

TIP: Lightly coat your foil with nonstick spray to keep the meatballs from sticking.

How can I make these gluten-free?

Sure! Simply use cornmeal or gluten-free breadcrumbs. You can use plain or Italian-flavored breadcrumbs.

Tips for Serving Meatballs to Kids

I like to cut up the chicken meatballs so they are in bite-size pieces for the kids. You can serve them tossed in sauce to make them even moister if needed.

What to Serve with Chicken Meatballs

I love these chicken meatballs with my Cauliflower Cheese Sauce as a dipping sauce, or tossed in Marinara Sauce. You could also toss them in pesto. We love these with pasta or rice, or even sliced and served as meatball sandwiches. I tend to keep our sides simple and include a veggie or a fruit, depending on the day.

Tips for Making the Best Healthy Baked Chicken Meatballs

• I prefer to use Italian chicken sausage (I like the 365 store brand from Whole Foods) since it’s lean and has nice flavor.
• If you use pork sausage, you may want to drain on paper towels after baking.
• To make these gluten-free, use cornmeal or gluten-free breadcrumbs.
• You can use plain or Italian-flavored breadcrumbs. Start with the lower amount of 1/2 cup and add a little bit more at a time until the mixture holds together. They will be sticky, but will hold together. Wash your hands halfway through if needed.
• Plan to cook your sweet potato ahead of time. You can roast it in the oven—wash and poke with a fork and place into a baking dish. Bake for 45-60 minutes at 400 degrees F for about an hour or until very soft. You can also cook it in your slow cooker.
• Store any leftovers in an airtight container for 3-5 days. Warm briefly in the microwave for 15-30 seconds, or in the oven at 375 degrees F for 6-8 minutes. You could even serve cold if packing in a lunchbox.
• Serve with Marinara Sauce, Cauliflower Cheese Sauce, ketchup, or another favorite sauce.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share!

Baked Chicken Meatballs with Sweet Potato

★★★★★ 5 from 1 reviews

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 22
• Total Time: 32 minutes
• Yield: About 15 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

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Ingredients

• 1 pound bulk sweet Italian chicken sausage
• 1 cup mashed roasted sweet potato
• 1/4 cup grated Parmesan
• 1/4–1/2 cup cornmeal or breadcrumbs

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Instructions

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil. Spray with nonstick spray or wipe down with canola oil and a paper towel. Set aside.
2. Mix all ingredients well in a medium bowl with clean hands. Start with 1/4 cup cornmeal and add more as needed to create a mixture that holds together in a ball shape. They will be sticky.
3. Form into golf ball size balls  and place onto the prepared baking rack.
4. Bake for 22-25 minutes or until cooked through and starting to brown.
5. Drain on a paper towel lined plate if desired. Serve with Marinara Sauce, Cauliflower Cheese Sauce, ketchup, or another favorite sauce.

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Notes

I prefer to use Italian chicken sausage (the 365 store brand from Whole Foods) since it’s lean and has nice flavor.

If you use pork sausage, you may want to drain on paper towels after baking.

To make these gluten-free, use cornmeal or gluten-free breadcrumbs.

You can use plain or Italian-flavored breadcrumbs. Start with the lower amount of 1/2 cup and add a little bit more at a time until the mixture holds together easily.

Plan to cook your sweet potato ahead of time. You can roast it in the oven—wash and poke with a fork and place into a baking dish. Bake for 45-60 minutes for about an hour or until very soft. You can also cook it in your slow cooker.

Store any leftovers in an airtight container for 3-5 days. Warm briefly in the microwave for 15-30 seconds, or in the oven at 375 degrees F for 6-8 minutes. Or you could even serve cold if packing in a lunchbox.

Serve with Marinara Sauce, Cauliflower Cheese Sauce, ketchup, or another favorite sauce.

 

650.8 g341.4 mg1.8 g0.5 g9.3 g1.1 g3.1 g49.2 mg

Filder Under:Dinner, Egg-Free, Gluten-Free