You’ve probably seen me mention these meatballs before if you follow me on Instagram. They are one of my favorite ways to get protein in. They store well for up to a week, you can freeze big batches, and they’re incredibly versatile. They are also great for getting protein into babies and kids, but I recommend skipping the gg crackers for new eaters, since too much fiber can be tough on their digestive systems.
Why GG crackers?
I love adding these Scandinavian crackers to these meatballs. They add an extra 3 grams of fiber for every two meatballs. Fiber is so important for gut health and to keep things regular. In full transparency, these crackers sort of taste like cardboard on their own, but are really easy to doctor up if you struggle to make it to 35 grams of fiber each day. I make them into little pizzas, sprinkle them over soup, and toss them into recipes like this one!
How to Serve The Meatballs
I’ll usually make a huge batch for dinner at the beginning of the week and then eat them at lunch for the rest of the week. I like them:
- with a simple arugula salad, tossed with olive oil, lemon, and salt
- over lentil noodles or zoodles with pesto or marinara sauce
- sprinkled with garlic salt as a quick snack
2 pounds ground chicken
1/3 cup bread crumbs, gg crackers pulsed in blender, or cooked quinoa
1/3 cup finely grated pecorino cheese
1/4 cup olive oil
4-5 cloves garlic, minced
1/4 white onion, minced
1 tablespoon oregano
1 teaspoon red pepper flakes
Generous pinch of salt
Fresh ground pepper
Step 1: Preheat oven to 400. Mix all ingredients together until well combined.
Step 2: Use a 1/4 cup to measure balls. Once measured, roll into balls and place 1 inch apart on a greased baking sheet.
Step 3: Bake for 25 minutes. Serve immediately or store in an air-tight container in the fridge for 5-7 days.