Chicken and Veggie Tots

I am on a mission to create clever ways to stuff my child FULL of vegetables! So far, so good. Here’s an amazing recipe that I can almost bet your finicky child will love!! You can call them whatever you want to appeal to your little one. But, rest assured, they are chock full of VEGGIES!! 
IMG_3309

They are a bit labor intensive, but the recipe makes about a million so they last for quite a while! I make about 40 and freeze the majority. Turner eats 4 or 5 in one sitting, so I just take out what I know I’ll need and pop them in an airtight container in the fridge the night before!

I start by prepping all of the veggies. In a food processor, I shred the carrots. I leave half of the carrots in the food processor, and set remaining carrots aside. Then, I dice the apple, onion, celery, and red pepper. I set the veggies aside.

Then, I cut the chicken breast into chunks and add them to the carrots in the food processor fitted with blade attachment. I pulse 4 times to break the chicken into small pieces.

In a nonstick skillet over medium heat, I sauté half the onion until it softens, about two minutes. I add half the shredded carrot, and all of the red pepper, apple, kale (or spinach), and celery to the sautéed onions. I season with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp dried thyme. I sautée for another 2-3 minutes until veggies soften. I turn the heat off and set that mixture aside to cool.

Meanwhile, I add the remaining raw onion to the food processor. Pulse to combine, about four times.

Then, I add the sautéed veggies to the food processor. I pulse to combine, about 10 times, scraping down the sides with a spatula.

Finally, I add the egg and breadcrumbs. I pulse to combine. Then it’s time to form the meatballs!! I use a mini ice cream scoop to make the balls and drop them onto my oiled skillet.

I cook them for about 3 minutes per side. I turn them and make sure to cook all sides until browned and cooked through. This process takes about 10-15 minutes. I cook them in batches, making sure to coat the pan with oil for each batch! Then it’s time to dig in!



As you can tell, Turner is a HUGE fan of these babies! Little does he know, he’s getting his veggies in with each and every bite!

Chicken and Veggie Tots
Yields 35
These are delicious and healthy! Perfect as a side dish or main course for you or your toddler!
Write a review
Print
Ingredients
  1. Olive oil
  2. 1 raw boneless skinless chicken breast
  3. 2 carrots, grated
  4. 1/2 onion, diced
  5. 1/2 Granny Smith apple, peeled and diced
  6. 1 celery stalk, diced
  7. 1/2 red bell pepper, diced
  8. 1 cup frozen spinach or kale, diced
  9. 1/4 teaspoon dried thyme
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon pepper
  12. 1/4 cup whole wheat breadcrumbs
  13. 1 egg
Start by preparing the veggies
  1. *In a food processor, use grating attachment to grate the carrots. Leave half of the carrots in the food processor, and set remaining carrots aside.
  2. *Dice onion, apple, celery, and red pepper. Set veggies aside.
  3. *Cut chicken breast into 1 inch chunks and add to carrots in the food processor fitted with blade attachment. Pulse 4 times to break the chicken into small pieces.
  4. *In a nonstick skillet, over medium heat, sauté half the onion until translucent about two minutes. Add the reserved 1/2 of shredded carrots, and all of the red pepper, apple, kale (or spinach), and celery to the sautéed onions. Season with 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp dried thyme. Sautée for 2-3 minutes until veggies soften. Turn off heat and set aside.
  5. *Meanwhile, add remaining raw onion to the food processor. Pulse to combine, about four times.
  6. *Add sautéed veggies to food processor. Pulse to combine, about 10 times. Scrape down the sides and pulse a few more times.
  7. *Add egg and breadcrumbs. Pulse to combine, about 15 times. Scrape down the sides and pulse a few more times.
  8. *Heat about 1 tbsp olive oil (enough to coat bottom of the pan) in a large nonstick skillet over medium heat. Use a small ice cream scoop to form meatballs. Drop them onto the heated pan. Cook on each side until browned and cooked through the center. About 3 min per side. Total cooking time about 10-15 minutes. Place on large plate to cool and repeat the cooking process for remaining meatballs, adding another Tbsp of oil before each batch. Let cool completely.
Notes
  1. Store in airtight container in the fridge for up to 4 days. If freezing, freeze in a single layer. Then transfer to a ziplock bag and store in freezer for up to 6 months. To defrost, place in an airtight container in the fridge overnight.
Little Baby Watson http://littlebabywatson.com/

Share This:

Comments

  1. kelly mcdonald says

    Have you ever tried to bake the meatballs instead of frying? Would cut the cooking time by a lot I would think. Thanks for the recipe. They look great!

  2. Elizabeth says

    I love the flavor of these, but was worried about the center cooking through with the pan method.

    Do you have baking instructions as an alternative? I think I would make these all the time!!

    • says

      Hey! Great question. So what I started doing with these and other meatballs is pan sear them and then finish them by simmering in a tomato sauce. OR you could put them in the oven at 350 for a few minutes to finish cooking through the center. I make them pretty small so it isn’t usually a problem. And I always cut a few in half to make sure they’re done in the center. Let me know what you think! They’re a fan favorite around here :o)

Trackbacks

Leave a Reply

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