Combine 4 simple ingredients to make healthy 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.

baked chicken meatballs on two kids plates

Healthy 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.

These are a great baby-led weaning food or protein for 1-year-old recipes, though they’re really delicious for any age.

We love them with pasta or another grain, either on their own or tossed with a simple marinara sauce.

(You can find my basic Baked Chicken Meatball recipe and Teriyaki Meatballs, too. And Cheesy Rice!)

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

To make these meatballs, you’ll need to have the following ingredients on hand and ready to go.

  • Ground Italian Chicken Sausage: Using chicken sausage as the base adds a load of flavor. You can also use plain ground chicken and add Italian seasoning.
  • Roasted Mashed Sweet Potato: This is a step you can do ahead of time so that it’s quick to make the meatballs.
  • Parmesan cheese: I add a little grated Parmesan for additional flavor.
  • Cornmeal or breadcrumbs: This helps the meatballs have a great texture. You can use either one.
how to make baked chicken meatballs with sweet potato

Step-by-Step Instructions

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!
chicken meatballs on plate with dipping sauce

Frequently Asked Questions

Can I use 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 can I make gluten-free meatballs?

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

What should I serve with 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 spinach 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 vegetable recipe for kids or a fruit for kids, depending on the day.

Chicken meatballs on plate with cheese sauce

How to Store

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 as a lunch for kindergarten.

Best Tips for Success

  • I prefer to use Italian chicken sausage (I like the 365 store brand from Whole Foods) since it’s lean and has nice flavor.
  • Use plain ground chiken if you prefer.
  • If you use pork sausage, you may want to drain on paper towels after baking.
  • Gluten-free, use cornmeal or gluten-free breadcrumbs.
  • You can use plain or Italian-flavored breadcrumbs. Start with the lower amount of ½ 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.
  • 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!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
chicken-meatballs-with-sweet-potatoes-on-two-plates

Healthy Chicken Meatballs with Sweet Potato

These healthy Chicken Meatballs are flavorful and have a veggie right in the mix. (Plan to cook your sweet potato ahead of time. See the Notes at the end of the recipe for options!)
5 from 22 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine Italian
Course Dinner
Calories 214kcal
Servings 6 (Makes about 15)

Ingredients

Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions

  • 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.
  • Mix all ingredients well in a medium bowl with clean hands. Start with ¼ cup cornmeal and add more as needed to create a mixture that holds together in a ball shape. They will be sticky.
  • Form into golf ball size balls  and place onto the prepared baking rack.
  • Bake for 22-25 minutes or until cooked through and starting to brown.
  • Drain on a paper towel lined plate if desired. Serve with Marinara Sauce, Cauliflower Cheese Sauce, ketchup, or another favorite sauce.

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 ½ 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.
  •  

Nutrition

Calories: 214kcal, Carbohydrates: 13g, Protein: 14g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 57mg, Sodium: 850mg, Potassium: 101mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3448IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published October 2019.

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    These were delicious! I want to make another batch but would like to freeze them. Have you froze them before? Is it best to cook them and then freeze?

  2. 5 stars
    I’m making my second batch now for my 1 year old who is allergic to eggs. I use turkey and Italian herb mix, and shredded mozerella. They taste… as expected for turkey and sweet potato, no egg. They are probably a little tastier with the seasoned chicken sausage and parm but the baby doesnt love chicken and im still being a bit shy about salt, and like to shred My own block of cheese. They aren’t bad, soft, baby likes them. I’ll eat them. They freeze excellent! They will be a staple in my house for a while. Certainly 5 stars considering my substitutions are as expected. (I hate when people substitute things and then lower the star rating.) Go for it!!

  3. 5 stars
    These are absolutely delicious. My 9 month old loves these. They are soft and mash up easily so he can safely eat them without chocking.

  4. So excited to try tonight! Is it necessary to roast the sweet potato? Is the flavor different than a quick steam in the microwave?
    Love all of your content! You’ve saved my sanity many times over!

  5. 5 stars
    My toddler loves these, and they’re pretty much the only way I can get her to eat chicken. These also freeze great, so I can make them in big batches. My oven tends to burn the bottoms of the meatballs when I use aluminum foil, but using parchment paper instead solved that.

  6. Can I use the canned precooked sweet potatoes? I am looking forward to making this and have several cans in the pantry.

  7. 5 stars
    I made these for my 1.5 year old. It is usually a struggle to feed him meat, but he loved this recipe! I will be making these again – definitely recommend

    1. Yes, I think it would hold together okay. I would add 1/2 teaspoon salt to make sure they aren’t bland though!

    1. The information in the recipe is the most up to day and reflects improvements on the recipe when I updated the post. Cooked and mashed.

      1. Do you have a recommendation for how to reheat from frozen (they were fully cooked when I froze them)? I did in my air fryer at 375 and it took 9 min to get the middle to 165 so they ended up browner than I would have liked.

        Or is it not as big of a deal to get the middle to 165 since they were fully cooked before freezing?

      2. I would either heat them in the microwave in 30 second increments until heated through or 6-8 minutes (or until heated through) in a 375 degree F oven. I hope that helps!

  8. 5 stars
    I used Premio sweet chicken sausage (removed the castings).
    Baked for 25 minutes and then put the meatballs in a pot of marinara sauce and simmered them for a bit.
    Very good.

  9. 5 stars

    Great recipe! I made these for my one year old daughter as I’m trying to get her to eat more meat and she loves sweet potatoes! She ate most of her portion, and my husband and I enjoyed the meatballs as well.