When I first made these for Kenya, he wasn’t quite sure what to make of them. Was he supposed to play with them, eat them, toss them on the ground (usually all of the above when it comes to babies and their food). At 11 months, he was just getting introduced to foods HE can hold and put in his mouth.
The second time he tried them, I also offered them to his friend Mateo who was totally into the culinary treat. He popped them in his mouth life cheerios. Next thing you knew we were all eating them, grown ups included. I may even serve them for my next dinner party on an appetizer tray.


Chicken Meatballs

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Servings: 6 meatballs
Author: Catherine McCord
Prep Time 1 minute
Cook Time 5 minutes
Total Time 1 hour 50 minutes


  • 1/2 pound ground chicken
  • 1 egg yolk, beaten
  • 1/3 cup baby oatmeal cereal*
  • 1 ounce Chedder, Colby or Parmesan Cheese
  • 1/4 teaspoon Dried Basil and Oregano
  • Olive Oil, for pan frying
  • *You can also use plain breadcrumbs instead of baby oatmeal cereal.


  • In a bowl mix all ingredients until combined.
  • Refrigerate for 1 hour or more.
  • Roll small meatballs and place on a parchment lined plate.
  • In a sauté pan, heat 1 tbsp oil over medium heat.
  • Pan sear meatballs until just golden, about 5 minutes, turning once or twice.
  • Cool on a paper towel lined plate and serve.
  • To Freeze: After step 3, place raw meatballs in the freezer and freeze for 1 hour. Remove and place in a ziploc bag, label and freeze for up to 3 months. When ready, defrost in fridge for 24 hours and follow steps 4-6.


Sodium: 75mg | Fiber: 1g | Cholesterol: 75mg | Calories: 120kcal | Fat: 6g | Protein: 12g | Carbohydrates: 4g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] found this great recipe for chicken meatballs and decided to make several modifications to it.  I love […]

  2. I wish my food came out as pretty as your pics : ) I think I had the skillet too hot, they browned quickly but I had to finish them in the oven. Regardless of my mistakes, my son loved these meatballs. I’m glad that he left leftovers, and I will definitely make this again. Oh. I forgot to say I added shredded zucchini and an Italian spice blend.

  3. Has anybody tried this and not let the meatballs sit in refrigerator for an hour before cooking?

  4. […] Chicken Meatballs. With these I omitted the oil for frying and baked them at 350, for 20 minutes, covered in foil. They are great to batch cook and freeze. (be sure to let cool first then freeze them flat before adding to a ziplock bag to prevent them from sticking together. […]

  5. Trying to make these, but the list of ingredients does not show up on the page…. Am I missing something?

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