BAKED CHICKEN AND VEGGIE MEATBALLS WITH CILANTRO LIME SAUCE
on Jul 24, 2026
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Maybe my favorite baked chicken meatball recipe to date! These ground chicken meatballs are full of veggies then topped with a summery creamy cilantro dressing.
These Baked Chicken and Veggie Meatballs with Cilantro Lime Sauce are the perfect summer meal that’s incredibly delicious, nutrient-dense, and toddler approved!
Lean ground chicken is a great source of protein, while grated carrot, sweet corn kernels, chopped spinach, and cilantro add color, flavor, and tons of nutrients. They’re perfect for meal prep too!
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Pair them with mixed greens, cooked rice, creamy avocado, and a generous drizzle of the cilantro lime sauce for a fresh, balanced bowl!
I can’t wait for you to give this bright, summery meal a try, and let me know how it ranks on your list of all-time favorite meatball recipes. I have a feeling it’s going to be near the top… Enjoy!
Key Ingredients for Baked Chicken and Veggie Meatballs with Cilantro Lime Sauce
We’ll use several veggies in this recipe, as well as some fridge and pantry staples to make this truly weeknight-friendly. Here’s what you’ll need.
- Ground Chicken: Lean ground chicken is a great high-protein option for quick and easy weeknight meals. You can also make this with ground turkey.
- Egg: I haven’t tried an egg substitute, but a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) would likely work. Let me know if you try it!
- Almond Flour: This gluten-free flour helps the meatballs stick together. See the FAQs below for swap ideas.
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Pin It- Cilantro: Adds freshness to both the meatballs and the dairy-free yogurt sauce. See the FAQs below for swap ideas.
- Veggies: Grated carrot, corn, and chopped spinach can be “snuck” into the meatballs to add extra nutrition. If you chop everything fine enough, your toddlers won’t even notice that it’s in there…shh!
- Spices: You can avoid chopping up garlic and onions for this recipe by using garlic and onion powder instead.
- Dairy-Free Yogurt: My favorite dairy-free brands are @culinayogurt and @cocojune_organic. You can also use regular Greek yogurt if you aren’t dairy-free.
- Lime Juice: A squeeze of fresh lime juice adds a bright, zesty flavor and helps keep the sauce fresh.
- Avocado: A great source of healthy fat for our sauce.
- Honey: A little sweetness to complement the fresh cilantro and avocado.
Serving Suggestions:
My idea of the perfect bowl is a serving of my Easy Toasted Coconut Rice, mixed greens, avocado, pickled red onion, a few meatballs, and plenty of the yogurt sauce.
How to Make Baked Chicken and Veggie Meatballs with Cilantro Lime Sauce
To start, go ahead and preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a bowl, combine the ground chicken, egg, almond flour, cilantro, grated carrot, corn, spinach, garlic and onion powders, salt, and pepper.
Using your hands, mix until just combined. (I like to wear kitchen gloves, but a pair of clean hands will do just fine, too).
Pour about 2 tablespoons of olive oil into a small dish. Wet your hands with a bit of the olive oil. This is a great trick to keep your hands from sticking together while you roll the meatballs.
Form the chicken mixture into 1 1/2-inch meatballs, and place them on the prepared baking sheet.
Bake for 22 minutes, or until cooked through. Remove from the oven and allow to cool.
Meanwhile, while the meatballs cook, make the cilantro yogurt sauce. Add the dairy-free yogurt, cilantro, lime juice, avocado, honey, and salt to a small blender or food processor and blend until smooth.
When ready to eat, drizzle the yogurt sauce over the meatballs. My favorite way to eat this is in a bowl with a serving of my Easy Toasted Coconut Rice, mixed greens, additional avocado slices, and pickled red onions. Enjoy!
Tips and FAQs for Baked Chicken and Veggie Meatballs:
You could swap in another herb, such as Italian parsley or fresh dill, for the cilantro, although it will change the taste.
If you’re allergic to almonds or nuts, I’d recommend swapping in oat flour. It won’t impact the texture or taste.
If you don’t have or don’t like corn, you can just omit it. Also, feel free to use frozen corn! Just defrost it and dry it off as much as possible before adding it to the mix.
Yes! This is a great meal prep-friendly recipe! Bake the meatballs and freeze them in a glass container in the freezer for two to three months. The sauce is best made fresh or up to a few days in advance of serving. Give it a good stir before adding it to your bowl.
More Delicious Chicken Meatball Recipes:
- One Pot Turkey Thai Curry Meatballs and Rice
- One Pot Lemon Chicken Zucchini Meatballs and Bone Broth Rice (Egg-Free, GF, DF)
- Chicken Meatballs in Green Curry Sauce
- Mediterranean Chicken Meatballs with Sun-Dried Tomatoes and Dairy-Free Tzatziki
BAKED CHICKEN AND VEGGIE MEATBALLS WITH CILANTRO LIME SAUCE
Ingredients
Chicken Meatballs:
- 1 pound ground chicken
- 1 egg
- ⅓ cup almond flour
- ¼ cup finely chopped cilantro
- ½ cup finely chopped spinach
- ⅓ cup finely grated carrot
- ¾ cup corn
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for wetting hands)
Cilantro Yogurt Sauce:
- ½ cup dairy-free yogurt
- ¼ cup cilantro, roughly chopped
- 2 tablespoons lime juice
- ¼ of an avocado
- 1 teaspoon honey
- ¼ teaspoon salt
For Serving:
- Cooked coconut rice
- Mixed greens
- Avocado slices
- Pickled red onion
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a bowl, combine the ground chicken, egg, almond flour, cilantro, grated carrot, corn, spinach, garlic and onion powders, salt, and pepper. Using your hands, mix until just combined.
- Pour about 2 tablespoons of olive oil into a small dish. Wet your hands with a bit of the olive oil to avoid them from sticking. Form the chicken mixture into 1 1/2-inch meatballs, and place them on the prepared baking sheet.
- Bake for 22 minutes. Remove from the oven and allow to cool.
- Meanwhile, while the meatballs cook, make the cilantro yogurt sauce. Add the dairy-free yogurt, cilantro, lime juice, avocado, honey, and salt to a small blender or food processor and blend until smooth.
- When ready to eat, drizzle the yogurt sauce over the meatballs. I like to serve this in a bowl with coconut rice, mixed greens, additional avocado slices, and pickled red onions. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
