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!! 
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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!

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11 Replies to “Chicken and Veggie Tots”

  1. 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. 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!!

    1. 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)

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