Recipe:: Chicken Quinoa Meatballs

Recipe:: Chicken Quinoa Meatballs

These Chicken Quinoa Meatballs are a family favorite in our house. They are the perfect little bites to keep in the house all week long. They are great with a green salad, great over pasta or great by themselves for a quick snack.

I love these because when you make them, the outcome is worth the preparation, meaning you will get about 2 dozen of them. You can even double the recipe, make them, bake them and then freeze them and then reheat them again to enjoy whenever you need something quick.

They are very simple to make a taste delicious!

What You’ll Need:

1lb ground chicken breast

1 large sweet onion (diced)

4 large garlic gloves (diced)

1/2 cup dried cranberries (diced) also optional

Salt, Pepper, Garlic herb seasoning and red pepper flakes (optional)

1 Bag of frozen Quinoa or 12oz (I buy the frozen bag of quinoa, much quicker to cook with)

1/2 cup seasoned bread crumbs

1/2 cup parmesan cheese

2 eggs


First, pre-heat your over to 450. Then sauté your onions, garlic and seasonings in olive oil. Add in your ground chicken. Once chicken is cooked and in your bag of quinoa(or 12oz) heat until all is cooked through and hot.

Then move everything to a large mixing bowl. Add in your diced cranberries, bread crumbs, cheese and 2 eggs, mix all together well. Take an ice cream scooper or use a medium size spoon and begin forming your meatballs. You can make them any size you would like. Place them on a cookie sheet with foil.

Place the cookie sheet in the oven for 15-20 minutes (uncovered). After they have cooked and have turn a slight golden brown, turn oven up to high broil and cook for another 10 minutes (watching though to make sure they do not get burnt)

Then enjoy over a salad, over pasta or by themselves!

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Jamie Fago