Boulettes de poulet aux légumes cachés
Boulettes de poulet tendres au four avec courgette et carotte râpées cachées à l'intérieur, parfaites pour les petits.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Grate and dry the vegetables
Preheat the oven to 200°C (400°F). Grate the zucchini and carrot, then wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- 1 small (about 100 g) zucchini
- 1 small (about 80 g) carrot
✅ C'est prêt quand : no more liquid drips out when you squeeze the zucchini
Mix the meatball base
In a large bowl, combine the ground chicken, grated zucchini and carrot, egg, breadcrumbs, parmesan, garlic powder and oregano. Mix gently with your hands just until combined - do not add salt, so the whole batch stays suitable for children.
- 500 g ground chicken
- 1 small (about 100 g) grated zucchini
- 1 small (about 80 g) grated carrot
- 1 egg
- 40 g breadcrumbs
- 20 g parmesan
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
✅ C'est prêt quand : mixture just holds together, not overworked
Shape the meatballs
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Bake until cooked through
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Make it fun to eat
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Store or pack
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Grate and dry the vegetables
Preheat the oven to 200°C (400°F). Grate the zucchini and carrot, then wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
- 1 small (about 100 g) zucchini
- 1 small (about 80 g) carrot
✅ C'est prêt quand : no more liquid drips out when you squeeze the zucchini
Mix the meatball base
In a large bowl, combine the ground chicken, grated zucchini and carrot, egg, breadcrumbs, parmesan, garlic powder and oregano. Mix gently with your hands just until combined - do not add salt, so the whole batch stays suitable for children.
- 500 g ground chicken
- 1 small (about 100 g) grated zucchini
- 1 small (about 80 g) grated carrot
- 1 egg
- 40 g breadcrumbs
- 20 g parmesan
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
✅ C'est prêt quand : mixture just holds together, not overworked
Shape the meatballs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake until cooked through
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Make it fun to eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store or pack
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The Story Behind the Dish
Meatballs arrived in America with Italian immigrants and quickly became a weeknight staple, simmered in tomato sauce over spaghetti. As American parents looked for ways to get more vegetables into family meals, cooks began grating zucchini and carrot straight into the mixture, baking the meatballs instead of frying them for an easier, lighter version.
This veggie-hidden, baked style became especially popular in family cookbooks and parenting blogs, prized as a freezer-friendly dinner that both toddlers and tired parents could count on.
⭐ Why It's Famous
It turns a classic comfort food into a sneaky vegetable delivery system, so kids eat their greens without even noticing.
💡 Fun Fact
Grating vegetables into meatballs or burgers to keep them moist and boost their nutrition is a trick home cooks have long used, long before it had a name on parenting blogs.
United States
39.83°N, -98.58°W
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