Parmesan Chicken Meatballs with a Colorful Carrot and Grape Salad

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If you have picky eaters in the house to feed, then this healthy meal is perfect for them.

Parmesan Chicken Meatballs with Carrot and Grape Salad

Parmesan Chicken Meatballs with Carrot and Grape Salad

Most folks with fussy tastes will eat chicken, so these chicken meatballs packed with kale and Parmesan are a good protein choice.

The trick to keeping ground chicken moist, is not to over cook it. Since we aren’t frying these easy meatballs because they’re made in mini muffin tins, they cook quickly without any added fat. This makes them calorie friendly too!

Parmesan Chicken Meatballs with Carrot and Grape Salad

Parmesan Chicken Meatballs with Carrot and Grape Salad

Let’s not forget the salad!

Carrot and Grape Salad

Carrot and Grape Salad

Brightly colored carrots and purple grapes make this naturally sweet salad wonderful for kids and adults alike. A handful of chopped walnuts add delicious crunch.

Parmesan Chicken Meatballs with Carrot and Grape Salad

Parmesan Chicken Meatballs with Carrot and Grape Salad

I’ll bet your particular eaters will love these easy chicken meatballs and colorful salad. Even Mr. Mike, who doesn’t like leftovers, took the remainders for lunch the next day.

Have a terrific week everyone!

Parmesan Chicken Meatballs with a Colorful Carrot and Grape Salad
 
Prep time
Cook time
Total time
 
Shake It Up No ground chicken? Extra lean ground turkey or beef will work just fine. No rosemary on hand? Dried thyme will work too. No champagne vinegar? Try apple cider vinegar.
Ingredients
  • 2 ounces ground chicken breast
  • 1 cup kale, finely chopped
  • 1 tablespoon rosemary, minced
  • 1 cloves garlic, crushed
  • ¼ cup Parmesan cheese, shredded
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 large egg whites
  • 2 cups carrots, shredded
  • 2 cups grapes, quartered
  • 4 tablespoons chives , thinly sliced
  • 1 tablespoon walnut oil
  • ½ tablespoon champagne vinegar
  • ½ teaspoon Dijon Mustard
  • ½ teaspoon honey
  • 4 tablespoons walnuts, chopped
Instructions
  1. Preheat the oven to 350 and spray mini 12 cup non-stick muffin tin generously with cooking spray. Place on a cookie sheet lined with foil.
  2. Combine chicken breast, kale, rosemary, garlic, egg white, Parmesan cheese, salt and pepper in a bowl. Fill muffin tin with chicken and bake for 12 - 15 minutes until "meatballs" are cooked through.
  3. Combine carrots, grapes, chives, and walnuts in a bowl.
  4. In another small bowl combine walnut oil, vinegar, Dijon mustard, and honey. Pour over carrot mixture and season it with salt and pepper. Chill while meatballs cook.
  5. Serve meatballs with salad.
Notes
Caolries: 293kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 3.55g
Monounsaturated fatty acids: 5.52g
Polyunsaturated fatty acids: 6.41g
Total fat: 15.48g
Calories from fat: 139
Cholesterol: 76mg
Carbohydrate, by difference: 17.59g
Total dietary fiber: 3.30g
Protein: 21.08g
Nutrition Information
Serving size: 4


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Comments

  1. says

    Great idea to make the meatballs in muffin tins! Anything to cut down on fat, well, cuts down on fat! ;-) Nice salad, too – great way to combine grapes and carrots. Sounds totally wonderful – thanks.

  2. says

    Great minds think alike. Or almost alike, in this case. I’ve been making chicken meatballs for years and was just thinking that I’d never shared the recipe on my blog. Interestingly, it’s pretty different than yours. More than one way to cook a meatball… ;)

  3. says

    I have to try your baked chicken meatballs! Not sure I can trick myself to eat them since the recipe calls for the hard cheese (he is not a fan of hard cheese…at all), but I am going to risk it…the salad looks marvelous too.
    Did you grind your own chicken breast? Strange thing is that I can’t find ground chicken or turkey from our supermarkets…have to do it myself..

    • says

      Our local Albertson’s butcher will grind chicken breast for you if you ask. I’m not sure about other stores. I’m impressed that you grind your own. Interesting that you can’t find ground turkey, I see that everywhere. I’m off to go check out your cabbage salad. Have a terrific day!

  4. says

    how nice to make meatballs in muffin tins :-) – like baby meatloafs. I am going to try that. Chicken with parmesan sounds delicious. And I love the combo of grapes in carrot with champagne vinegar and walnuts. Great meal!

  5. says

    Having your salad with cold roast chicken this evening, Kristi.

    I know a very picky six-year-old eater (who actually loves meatballs smothered in parmesan!) so your chicken meatball recipe is perfect for her.

    Hope you are having a lovely week!

  6. says

    I like this chicken meatball idea, esp using muffin tins… and I like the addition of kale for its high concentration as an antioxidant. Great pairing of flavors too… and that salad is something I would really like to try too

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