These lean chicken meatballs are packed full of zucchini, quinoa and a whole lot of flavour! A healthy meal that the whole family will enjoy!  

Chicken Quinoa Meatballs | Haute & Healthy Living

Happy Wednesday!!

I can’t believe the week is halfway over!

Given the fact that it’s Wednesday (AKA almost the weekend!), I thought it would be fitting to talk about meatballs.

Chicken Quinoa Meatballs | Haute & Healthy Living

Meatballs are something that I love to make on weekends because they’re a bit more of a time consuming meal to prepare.

First you have to make the meatball mixture….then you have to roll the balls….bake em…make some form of sauce… and a side dish…and in my house, a side of vegetables or a big heap of salad.

You know the drill.

It takes time and energy to make those balls!

Not generally something I feel like doing on weekdays when I’m tired after work.

But at the same time, I totally don’t want to miss out on those meaty balls of goodness because they are just so freakin’ good.

Chicken Quinoa Meatballs | Haute & Healthy Living

So weekends are usually when I set aside some quality meatball-making time.

This recipe in particular is one of my favourites because it incorporates not only ground chicken, but also quinoa and zucchini.

Yeah, I know, right?!

All of those nutrients and fibre packed into those little balls of meat.

Chicken Quinoa Meatballs | Haute & Healthy Living

The zucchini is a great way to sneak in some veggies, while adding moisture to the meatballs.

And the quinoa works nicely as a replacement for bread crumbs, while adding a dose of fibre, protein and iron.

I especially love these meatballs served with my homemade chunky tomato sauce over a bed of spaghetti squash.


I’m seriously craving this meal right now.

Chicken Quinoa Meatballs

Yield: Make approximately 24 meatballs


  • 1 lb extra lean ground chicken
  • 3/4 cup cooked quinoa
  • ½ medium onion, chopped finely
  • 3 garlic cloves, minced
  • ½ cup grated zucchini
  • ¼ cup chopped parsley, plus more for garnish
  • ¼ tsp red pepper flakes
  • 1 tsp ground oregano
  • ½ tsp ground pepper
  • ½ tsp salt (optional)
  • 1 egg, beaten
  • 2 cups of your favourite tomato sauce or homemade tomato sauce


  1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
  2. In a large bowl, combine ground chicken, cooked quinoa, chopped onion, garlic, zucchini, parsley, red pepper flakes, oregano, salt, ground pepper and egg.
  3. Mix until evenly distributed. Using a 1 tablespoon portion of the chicken mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing them apart evenly.
  4. Bake until the meatballs are firm to the touch and cooked through, approximately 20 minutes.
  5. While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
  6. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
  7. Serve over spaghetti squash, zucchini noodles or whole-grain pasta!

Recipe adapted from: Cookin’ Canuck

Nutrients per serving (for approximately 4 meatballs, sauce not included):

Servings: 6 • Calories: 166 • Fat: 9g • Carbohydrates: 6 g • Fibre: 1g • Protein: 16 g • Sugar: 1 g • Sodium: 286 mg • Cholesterol: 84 mg

Elysia, XOXO