Friday Foodspiration: Chicken and Carrot Meatballs


Ready for a meatball remix?

This isn’t your typical Italian meatball. And it is so much easier than any of the fancy bison or Thai meatballs I’ve made in the past. Just a few ingredients (and I have a tip at the end to save even more time) so it’s great for a weeknight meal. It even meal preps amazingly well!

It pairs perfectly with this Bok Choy Salad or serve with noodles, rice, or roasted vegetables.

Ready for a carrot, ginger, chicken meatball with big flavor and just a little work?

Gluten free, grain free, dairy free, low FODMAP, low carb, Paleo.


  • 4 oz Carrot Puree*

  • 1 lb Ground Chicken

  • 2 tbs Coconut Aminos

  • 1 tsp Turmeric

  • 1/2 tsp Ground Ginger

  • 1 tsp Sea Salt


  1. Preheat oven to 400 degrees and line a large baking pan with parchment paper.

  2. Combine all the ingredients in a large bowl.

  3. Scoop out about 2 tbs of the meat mixture at a time, form into a ball, and place on prepared baking pan.

  4. Bake for 12-14 minutes, or until juices run clear, then place under the broiler for 2-3 minutes or until slightly browned on the outside.

  5. Remove from oven and serve warm.

*Carrot puree can be made by steaming 1-2 large carrots and blending in a food processor with a little water or oil. Alternately, buy a 4 oz can of baby food (check label for carrot and water as the ONLY ingredients) and save some time.

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