Asian-Inspired Chicken Meatballs

As a parent, and a working parent I feel like I am constantly on the search for the perfect dinner ideas. One that is quick, easy, nutritious AND delicious, but most importantly one that actually gets eaten. This was that recipe for us this week. It may have been that Huxley was home from kindy and hungry or simply a fluke! either way these went down a treat for the whole family.

This recipe is baked making them time efficient as well, to further save time use an icecream scoop to scoop into evenly portioned ball sizes. You can make the mixture ahead of time, or even freeze it for when you need it.

We served them with a green salad, roasted broccoli and avocado but you could pack them in a lunch box, add them to a wrap or enjoy just as a snack (the may have been my breakfast on the run the following morning)

This recipe is Gluten free, Dairy free, High protein and delicious


500g organic chicken mince (organic really is a must here, at the very least free-range)
1 head of broccoli, steamed and smashed with a fork
1 packed frozen spinach, defrosted
1 spring onion / shallot, finely chopped
2 eggs, whisked
1 tablespoon minced ginger (either fresh or organic paste from the supermarket. fresh will be more ‘spicy’ for littles)
1 tablespoon white sesame seeds
1 tablespoon sesame oil
1 tablespoon tamari / soy sauce / coconut aminos
1/4 cup gluten free breadcrumbs (more if needed)
Pinch of salt


  1. Preheat the oven to 180 degrees Celsius
  2. In a large mixing bowl smash the broccoli, spinach, shallots, ginger and flavours through.
  3. Mix through the chicken mince, egg and add in the breadcrumbs.
  4. On a lined baking tray, roll into balls (or scoop using an icecream scoop) and place onto the tray.
  5. Bake in the oven until cooked through – this will depend on the size of your ball, they should be lightly brown on the top.
  6. Serve or pack into lunch boxes for the next day.

Recipe by Alyce Cimino | Naturopath and Owner of AHARA HEALTH

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