These paleo confetti chicken meatballs are named so for the variety of fresh veggies and spices added to the mix. They’re flavorful and healthy. Dig in!

This is one of those use-up-odds-and-ends-in-your-fridge recipes.

You can certainly follow the recipe as written (scroll down) – or you can DIY it and use up random veggies, seasonings, and other ingredients.

In the recipe below, all the flavors came together beautifully. These meatballs are moist, flavorful, and full of colorful veggies (hence the “confetti”). They are paleo and Whole30 friendly.

Save Money On This Recipe

Inventory your fridge and freezer to use up what you already have. These meatballs are the perfect example of what you can make out of odds-and-ends in your fridge!

What Ingredients You’ll Need

• Ground chicken: This is the base of this recipe. You’ll need 1 lb. for this recipe, which yields about 22 small meatballs.
• Vegetables: While you can certainly customize this recipe using veggies you already have on hand, the recipe below calls for red onion, red bell pepper, and spinach.
• Spices and seasonings: This is where the flavor comes from! Garlic, ginger, lime juice, coconut aminos (or soy sauce if you’re not gluten free), and sesame oil.

How To Serve These Chicken Meatballs

• Eat plain and serve with a side of sriracha mayonnaise
• Serve on top of sautéed zucchini noodles
• Use as pizza topping
• Use as a sub sandwich filling (a banh mi-type sandwich would be delicious)

More Meatballs!

• Swedish meatballs
• My Norwegian grandmother’s meatball recipe
• Spinach ricotta “meatballs” (vegetarian)
• Chicken banh mi meatballs
• Paleo zucchini meatballs with creamy tomato sauce
• Pesto-Parmesan meatballs

Continue to Content

Confetti Chicken Meatballs

Yield: 22 meatballs

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Frying the meatballs briefly before baking ensures a crispy golden brown crust.

Print

Ingredients

• 1 lb ground chicken
• 1/3 cup chopped red onion
• 1/3 cup diced red bell pepper
• 2 cups packed spinach, chopped
• 1 clove garlic, finely minced
• 1 small knob ginger, finely minced
• 1 tablespoon coconut aminos (or soy sauce)
• Juice from 1/2 lime
• 1 teaspoon sea salt
• 1 teaspoon sesame oil
• Oil, for frying
• Green onion, for topping
• Sriracha mayonnaise, for serving

Instructions

1. Preheat oven to 400F.
2. Mix all ingredients in a large bowl.
3. Take a tablespoon of chicken mixture and form into a ball. Repeat with remaining chicken.
4. Heat a tablespoon of oil in a skillet over medium-high heat. Place a few meatballs in the pan at a time to brown. Rotate the meatballs to ensure even browning, cooking for no more than 2 minutes. Repeat with remaining meatballs.
5. Place meatballs on a parchment-lined baking sheet. Bake for 12 to 15 minutes, until chicken is cooked through (165 degrees).

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