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These juicy apple chicken meatballs are the perfect mixture of sweet and savory flavors, making them especially appealing to young kids! They’re also loaded with protein and iron from the ground chicken and egg, yet are soft enough for babies to eat. They’re great for the whole family!
Chicken and Apple Meatballs for Toddlers
We love to eat meatballs around here because they’re so versatile, a great source of protein, and an easy way to get in some extra veggies. Although all of that is true, these chicken apple meatballs are a family favorite because of their delicious flavor!
The mild flavor of chicken acts like a sponge, absorbing whatever other ingredients you add, like grated apple for sweetness and garlic and onion for a savory note. They remind us of store-bought chicken apple sausages, but are way less processed since you can control the ingredients going into them!
For more tasty meatball recipes, try these Turkey Veggie Meatballs!
Why We Love This Apple Chicken Meatball Recipe
- One batch makes 30 mini meatballs (plenty for the whole family!)
- Formulated by a Registered Dietitian to be nutrient-rich, lower in sodium, and safe for babies and toddlers
- Great source of lean protein
- Can be made with bread crumbs or almond flour (making them gluten free!)
- Freezer-friendly
- Can cook them on the stove or in the air fryer
- Nice, cozy fall flavors!
Ingredient Notes
- Lean ground chicken: Make sure this is fully thawed for easy shaping.
- Grated apple: You can really use any kind of apple here. I like to use a slightly sweet apple like Honeycrisp or Pink Lady. For less sweetness, go with Granny Smith.
- Minced garlic
- Shredded onion
- Panko bread crumbs: This is to absorb moisture. If using bread crumbs, I recommend whole wheat panko. For a gluten free option, use almond flour or gluten free bread crumbs.
- Freshly grated Parmesan cheese: To add a savory, cheesy flavor.
- Egg
- Dried thyme leaves
- Salt (optional)
Step-by-Step Instructions
- Prepare a baking tray by lining it with some parchment paper. The raw meatballs will go on the tray.
- In a large mixing bowl combine the shredded apple, grated onion, garlic, breadcrumbs, parmesan cheese, egg, thyme and salt (if using).
- Add ground chicken and mix using your hands until the meat mixture is well combined and smooth.
- Take about 1 tablespoon of the meatball mixture and roll it in your hands, shaping it into a ball. Place the ball onto the prepared baking sheet.
- Repeat with the remaining mixture. You will have approximately 30-35 meatballs.
- Refrigerate the meatballs for 10 minutes to allow them to firm up slightly.
To cook in air fryer:
- Preheat the air fryer to 400° F.
- Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 10-12 minutes, until fully cooked through. Serve warm with your favorite sides.
To cook on stove top:
- Heat some olive oil in a large skillet or frying pan over medium heat.
- Add the meatballs one by one into the frying pan and cook for 3-4 minutes.
- Using tongs, flip the meatballs over and cook for another 4-5 minutes until the meatballs are fully cooked and lightly browned on the outside.
- Use a meat thermometer if you need to make sure the meatballs are fully cooked. Chicken is done cooking when its internal temperature reaches 165ºF (75ºC).
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- Use lean ground chicken, not ground thighs. Although kids can handle the fat content in chicken thighs, the extra fat melts off and can be quite messy to cook.
Recipe FAQs
It depends on the cooking method. Cooking mini meatballs on the stove only takes 8-10 minutes and 10-12 in the air fryer.
Yes, but I recommend using a convection oven, if possible, to mimic the air frying experience. Preheat the oven to 400 F, turn on the convection feature, and bake for 10-12 minutes.
I find that kids tend to pick out pieces of onion, but they often enjoy the flavor. This is why I like to grate or blend it into a puree! You’ll get the savory onion flavor without the crisp crunch. The same goes for garlic!
Storage Guidelines
- Fridge: Store any cooked meatballs in an airtight container in the fridge for 3-4 days.
- Freezer: For longer storage, free the meatballs on a cookie sheet and then transfer to a freezer bag for up to 3 months.
- To reheat: Microwave for about 1-2 minutes or warm the meatballs in a covered skillet over medium heat.
Serving Suggestions
These meatballs are intended to be served as the protein as part of a complete meal. Pair them with your favorite veggies and starches to round out the meal:
- Mashed Sweet Potato Fritters
- Roasted Heart Shaped Potatoes
- Kale Mac and Cheese
- Butternut Squash Cakes
- Steamed green beans or broccoli
- Side salad
- Sliced cucumbers
- Carrot and celery sticks
They’re also great to serve with your favorite dipping sauce! My kids like these with a little BBQ sauce, ketchup or honey mustard.
For older kids and adults, these meatballs taste great on a whole grain bun with caramelized onions, a low sugar BBQ sauce or ketchup and melted mozzarella cheese!
Recipe Variations
- Add fresh herbs: If you have fresh sage leaves, parsley, or thyme on hand, mince some up to add to the meatball mixture.
- Change the protein: This recipe also works great with ground pork or turkey instead.
- Press them into patties: Instead of little meatballs, press the filling into mini hamburger patties and serve little sliders. My kids love this option too!
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More Recipes You’ll Love
- Meatloaf Recipe without Eggs
- Cheesy Carrot Bites
- Cauliflower Chicken Nuggets
- Chickpea Veggie Patties
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Chicken Apple Meatballs
Ingredients
- 1 pound extra lean ground chicken
- 1 small apple peeled and shredded (about half a cup of shredded apple)
- 2 garlic cloves, minced
- 1/4 cup shredded onion (or about half a small onion shredded)
- 1/3 cup panko bread crumbs or almond flour
- 3 tablespoons freshly grated parmesan cheese
- 1 egg beaten
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt (optional)
Instructions
- Prepare a baking tray by lining it with some parchment paper. The raw meatballs will go on the tray.
- In a large mixing bowl combine the shredded apple, grated onion, garlic, breadcrumbs, parmesan cheese, egg, thyme and salt (if using).
- Add ground chicken and mix using your hands until the meat mixture is well combined and smooth.
- Take about 1 tablespoon of the meatball mixture and roll it in your hands, shaping it into a ball. Place the ball onto the prepared baking sheet.
- Repeat with the remaining mixture. You will have approximately 30-35 meatballs.
- Refrigerate the meatballs for 10 minutes to allow them to firm up slightly.
To Cook on Stovetop
- Heat some olive oil in a large skillet or frying pan over medium heat.
- Add the meatballs one by one into the frying pan and cook for 3-4 minutes.
- Using tongs, flip the meatballs over and cook for another 4-5 minutes until the meatballs are fully cooked and lightly browned on the outside.
- Use a meat thermometer if you need to make sure the meatballs are fully cooked. Chicken is done cooking when its internal temperature reaches 165ºF (75ºC).
To Cook in Air Fryer
- Preheat the air fryer to 400° F.
- Place the meatballs in the air fryer with space in between (you might need to work in batches) and cook 10-12 minutes, until fully cooked through. Serve warm with your favorite sides.
