Chicken meatballs

Ingredients

• 300 gground chicken
• 120 g (about 1 cup)grated carrot
• 120 g (about 1 cup)grated courgette
• 1 pinchdried oregano
• 1 clovegarlic
• 60 ml (¼ cup)tomato purée
• 2 leavesfresh coriander
• Enough to cover the meatballswater
• 1 pinch, plus to tastesalt
• To tasteblack pepper
• Optional; to tastechipotle chilli

Instructions

1. 1

   Mix the vegetables

   Combine the ground chicken with the grated carrot and courgette.

2. 2

   Season the mixture

   Finely chop the garlic and add it with the oregano, salt and pepper to taste. Mix everything together.

3. 3

   Shape the meatballs

   Roll the mixture into small meatballs.

4. 4

   Add to boiling water

   Bring water to the boil, add a pinch of salt, then add the meatballs. Make sure the water covers them.

5. 5

   Add the flavourings

   Add chipotle chilli if using, the 2 coriander leaves and 60 ml (¼ cup) of tomato purée.

6. 6

   Cook and serve

   Simmer until the chicken is completely cooked through, about 15–20 minutes, then serve.

What are chicken meatballs?

Meatballs, or albóndigas, are found in many cuisines, including Mexican cooking. This version uses ground chicken and grated vegetables, then cooks the shaped balls in a simple tomato broth.

The vegetables add moisture and flavour to the chicken mixture, while oregano, garlic and optional chipotle keep the seasoning direct and easy to adjust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 27g protein, 13g carbs, 11g fat.

The chicken supplies most of the protein and much of the fat, while the carrot, courgette and tomato purée contribute most of the carbohydrates. Serve with a generous portion of salad or other vegetables to round out the plate; rice or tortillas add more carbohydrates if you want a fuller meal.

Choosing and preparing the ingredients

Ground chicken: Use a mince that is fine enough to shape but not so wet that the meatballs lose their form. If the mixture feels loose, handle it gently and make smaller balls.

Grated vegetables: Grate the carrot and courgette finely so they distribute through the meat mixture. If the courgette is particularly watery, lightly squeeze out excess liquid before mixing.

Chipotle: This is optional, so leave it out for a milder broth or add a little for smoky heat. The recipe gives no fixed quantity, so season to your taste.

Shaping meatballs that hold together

Mix just until the chicken, vegetables and seasonings are evenly combined; extensive mixing can make the texture dense. Shape small, similar-sized meatballs so they cook at roughly the same pace.

Wet hands can help stop the mixture sticking as you roll it. Lower the meatballs carefully into the water to help them keep their shape.

Cooking gently in the broth

Keep the meatballs covered by the water as they simmer, topping it up if needed. Once the tomato purée and seasonings are added, use a gentle simmer rather than a vigorous boil, which can break the meatballs apart.

The method gives an approximate cooking time of 15–20 minutes. Check that the centre of a meatball is fully cooked before serving; cooking time can vary with their size.

Keeping the texture balanced

The grated vegetables soften as the meatballs cook, giving the chicken mixture a tender texture. Finely grated vegetables are particularly helpful here because they cook through within the stated simmering time.

The broth is deliberately simple, with tomato purée, coriander and optional chipotle. Taste it near the end and adjust salt and pepper if needed.

What to serve with them

Serve the meatballs with some of their tomato broth so the dish stays moist. Rice, warm tortillas or crusty bread can make the broth easier to enjoy and add a more substantial accompaniment.

For a fresh contrast, pair them with a crisp salad or extra vegetables. Keep accompaniments separate until serving so leftovers are easier to store.

Recipe notes & tips

• Grate the vegetables finely so they mix evenly into the chicken.
• Shape the meatballs to a similar size for more even cooking.
• Make sure the water covers the meatballs throughout simmering.
• Keep the broth at a gentle simmer to reduce the chance of the meatballs breaking apart.
• Taste the broth before serving and adjust the salt, pepper or chipotle.
• Cut open a meatball to check that the centre is completely cooked.

Variations

• Add chipotle: Include a little chipotle chilli for a smoky, spicy broth.
• Use fresh oregano: Swap the pinch of dried oregano for a small amount of finely chopped fresh oregano.
• Add onion: Finely grate a little onion into the chicken mixture for extra savoury flavour.
• Finish with lime: Squeeze lime juice into the broth just before serving for a bright finish.
• Serve with rice: Spoon the meatballs and broth over cooked rice for a more filling meal.

Common mistakes to avoid

• Large meatballs: They may take longer to cook; shape them small and check the centre before serving.
• Watery mixture: Excess liquid can make shaping difficult; squeeze out some moisture from the grated courgette.
• Hard boiling: A vigorous boil can break the meatballs apart; lower the heat to maintain a gentle simmer.
• Uncovered meatballs: Parts above the water may cook unevenly; add enough water to cover them.
• Guessing doneness by time alone: Cooking varies with size; check that the chicken is fully cooked in the centre.

How to store

Refrigerate leftovers in a covered container, with the broth, for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions