Fried Chicken Meatballs With Carrots and Apples

The great thing about these meatballs is that they are SO versatile. I love to eat them for breakfast, giving me a boost of protein to start my day. Tasting just as good cold as they do warm, and I often pack them in my kids' lunchbox. They make a great dinner that both kids and adults love. They would even be great to take to a party or served as an appetizer. Trust me, you'll want to have this recipe saved in your food arsenal.

• 1 small onion
• 1 large carrot
• ½ large apple granny smith, honey crisp, or cosmic crisp
• 16 oz ground chicken
• 1 tsp dried thyme
• ½ cup panko bread crumbs
• 1 tsp chicken bouillon
• salt and pepper
• vegetable oil for frying

The thing I love about this recipe is that along with ground chicken, these meatballs have both veggies AND fruit lurking inside. (Yes, I say lurking because it feels more like I'm tricking my kids into eating it if I use that word. I love tricking my kids).

These tasty bites have both shredded carrots and apples inside, giving them a sweet taste. But then you also have the onions and thyme making them feel savory. It's the perfect collision of worlds.

• This recipe calls for grated carrots, onions and apples. Grating those carrots and apples on a regular grater is a great forearm exercise and absolutely doable. But to make this recipe even faster and easier, I highly recommend some kind of food processor. If you have a Bosch, like I do, I recommend this food processor that attaches right on to it. They also make ones for KitchenAid. If you're looking for a stand alone appliance, this one has great reviews on Amazon.

• When frying these meatballs, it's really important to keep the heat on a steady, medium-low temperature. This will ensure the inside gets fully cooked, while the outside doesn't get burned. I like to use my electric skillet for this step, because it lets me know exactly what the cooking temperature is, and keeps it steady at what I set it at. I keep it at 275*

1. Grate the onion, carrot and apple into a large bowl. Add in the ground chicken, thyme, bread crumbs and bouillon. Thoroughly mix all the ingredients together with a large wooden spoon or your hands.

   
   

2. Roll the chicken mixture in to 1½ inch balls and season the tops with salt and pepper to taste.

   
   

3. Pour a thin layer of vegetable oil into an electric skillet, or in a non-stick pan on the stove. Heat oil over medium-low heat (275°). Once the oil is hot, fry the chicken meatballs until lightly golden and cooked through. This should take 4-5 minutes. Meatballs should be turned every minute or so to evenly brown.

   
   

4. Meatballs are done when the center has reached an internal temperature of 165 degrees.

• Look for pre-ground chicken at the store, or ask the butcher at your grocery store if they can do it for you. Trust me when I say that trying to grind your own chicken can be really messy and gross. Totally doable though, and will probably save you money.

• Try to keep your meatballs around 1 ½ inch in diameter. If you make them too big, the outsides will burn before the centers cook completely.

• If you want them to be larger, form them into patty shape, instead of balls. This will ensure they cook all the way through. If you do this, you can serve them like a chicken burger on a bun.

This recipe is a great freezer meal! When I make it, I usually make a double batch, cooking up half of it immediately and freezing the other half for future use.

For the half I'm freezing, I don't form the chicken mixture into balls. I just put it in a freezer-safe container, like a ziplock bag, and pop it into the freezer. When I'm ready to use it, I defrost and then form it into balls and fry.

It's best to let it defrost slowly in the fridge, but you could also defrost it in the microwave.

These chicken meatballs pair well with so many things. You could serve them with some fresh fruit and a green salad. They could even go on top of the salad.

You could also roast some veggies, like Brussels sprouts, broccoli, or sweet potatoes to go on the side.

The following recipes would also be great side dishes for this recipe:

Summer Squash Rice Pilaf by the Incredible Bulks

Honey Lime Quinoa Fruit Salad by the Recipe Critic

Garden Salad with Citrus Vinaigrette by My Recipes

This recipe has long been a favorite in our family. It is adapted from a recipe in a book called, "Super Foods for Babies and Children." But this is not just kid food! Give it a try today!