Fluffy Chicken and Broccoli Meatballs

Getting dinner on the table that’s both nutritious and kid-friendly can feel like an uphill battle some nights. Between after-school activities, work deadlines, and general weekday chaos, it’s tempting to fall back on the usual pasta or takeout options when time is tight.

That’s why these chicken and broccoli meatballs have become such a reliable solution in our house – they’re packed with protein and veggies, can be prepped ahead on weekends, and are just as good reheated the next day. Plus, they’re the kind of comfort food that makes everyone at the table happy.

What Kind of Ground Chicken Should I Use?

For these meatballs, you’ll want to pay attention to which ground chicken you grab at the store. Regular ground chicken is usually made from a mix of white and dark meat, which is perfect for meatballs since it provides enough fat to keep them moist. If you see packages labeled “ground chicken breast,” know that while it’s leaner, it can make your meatballs a bit drier. I recommend sticking with regular ground chicken for this recipe, but if you do use ground chicken breast, just know your meatballs might need a bit more sauce to stay juicy. When you’re at the store, look for packages that are pink in color without any gray spots, and try to use the chicken within a day or two of purchase for the best results.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Minced chicken: Ground turkey works perfectly as a 1:1 replacement. You could also use ground pork, though it will make the meatballs a bit richer and more fatty.
• Broccoli: Not a fan of broccoli? Try cauliflower, shredded carrots, or finely chopped spinach instead. Just make sure to cook and drain well to remove excess moisture.
• Bread crumbs: You can swap these with crushed crackers, panko, or ground oats. For a low-carb option, try almond flour or crushed pork rinds.
• Ginger paste: If you’re out of fresh ginger or paste, use 1 teaspoon of ground ginger powder instead.
• Egg: For an egg-free version, try 2 tablespoons of mayonnaise or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).
• Parsley: Feel free to use cilantro or green onions for topping instead. You can skip the herbs altogether if you prefer.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken meatballs is ending up with dry, tough results – to keep them juicy, avoid overworking the meat mixture when combining ingredients, as this can make the meatballs dense and rubbery. Another common mistake is making the meatballs too large, which leads to uneven cooking; aim for golf ball-sized portions (about 1.5 inches in diameter) and use slightly wet hands while shaping them to prevent the mixture from sticking. When cooking, resist the urge to constantly flip the meatballs – letting them develop a nice brown crust on one side before turning helps them hold together better and creates better texture. For the best results, make sure your broccoli is very finely chopped and thoroughly dried before mixing it in, as excess moisture can make the meatballs fall apart during cooking.

What to Serve With Chicken and Broccoli Meatballs?

These Asian-inspired meatballs pair perfectly with steamed jasmine or brown rice, which does a great job soaking up all that tasty sauce. If you’re watching your carbs, cauliflower rice makes an excellent alternative, or try them over a bed of stir-fried noodles like lo mein or rice noodles. To round out the meal, I like to serve some quick-cooking vegetables on the side – sugar snap peas, steamed carrots, or sautéed bok choy all work really well with these flavors. For a fun appetizer option, stick toothpicks in these meatballs and serve them with extra stir-fry sauce for dipping!

Storage Instructions

Keep Fresh: These tasty chicken and broccoli meatballs will stay good in an airtight container in the fridge for up to 4 days. I like to keep the sauce separate until serving to prevent the meatballs from getting too soft – this way they maintain their perfect texture!

Freeze: Want to meal prep? These meatballs are perfect for freezing! Place them on a baking sheet until frozen solid (about 2 hours), then transfer to a freezer bag or container. They’ll keep well for up to 3 months. Pro tip: freeze them without the sauce for best results.

Reheat: To warm up refrigerated meatballs, pop them in the microwave for 1-2 minutes or heat them in a covered skillet over medium heat. For frozen meatballs, thaw overnight in the fridge first, then reheat. Add fresh sauce when serving, and sprinkle with extra sesame seeds if you’re feeling fancy!

Preparation Time	10-15 minutes
Cooking Time	18-20 minutes
Total Time	28-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 120-140 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 2 pounds minced chicken
• 2 cups finely chopped cooked broccoli (fresh or defrosted frozen)
• 1/2 cup bread crumbs
• 2 tablespoons soy sauce
• 2 teaspoons ginger paste or freshly grated ginger
• 1 1/2 teaspoons salt (kosher)
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 beaten egg
• Stir fry sauce (or a store-bought stir fry or teriyaki sauce)
• Sesame seeds and chopped fresh parsley, for topping

Step 1: Prepare the Oven and Ingredients

Preheat your oven to 400°F (200°C).

In a large bowl, gather the ingredients: chicken, broccoli, bread crumbs, soy sauce, ginger, salt, garlic powder, pepper, and an egg.

These will all be combined to make your flavorful meatballs.

Step 2: Mix and Form the Meatballs

Combine all the ingredients in the bowl by mixing well to ensure an even distribution of flavors.

Once everything is mixed thoroughly, form the mixture into 2-inch meatballs using a medium-sized scoop or by hand.

This should yield evenly sized meatballs, perfect for even cooking.

Step 3: Bake the Meatballs

Place the meatballs on a baking sheet lined with parchment paper for easy cleanup and to prevent sticking.

Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through with a nice golden-brown finish.

Step 4: Prepare the Stir Fry Sauce

While the meatballs are baking, prepare the stir fry sauce.

You can use your own stir fry sauce recipe, like our 5 Minute Stir Fry Sauce, or opt for a bottle of store-bought stir fry sauce or teriyaki baste & glaze.

Step 5: Coat the Meatballs in Sauce

Once the meatballs are finished baking, transfer them to a large bowl.

Pour enough stir fry sauce over the meatballs to coat them evenly, tossing gently to ensure all meatballs are covered.

Save any leftover sauce for serving on the side or for future culinary adventures.

Step 6: Garnish and Serve

For a finishing touch, garnish the sauced meatballs with sesame seeds and fresh parsley, if desired.

Serve the meatballs as they are or over a bed of rice for a more substantial meal.

Enjoy your delicious, homemade chicken and broccoli meatballs!