Mexican Chicken Meatballs

Mexican Chicken MeatballsMy go-to ground chicken recipe!

Most days when I’m doing food prep, the last thing I feel like doing is taking a ton of time with my food to make it taste good. I just want something quick and easy that takes only a bit of extra time, but goes a long ways to making my food enjoyable throughout the week. When you cook things like chicken in bulk, it’s important that it taste good because you’re going to be eating it for the next few days. Here’s my go-to recipe that literally takes two minutes to whip together and tastes great with a variety of meals!



2 lbs extra lean ground chicken

1/2 bunch green onion finely diced

2 tbsp taco seasoning

dash salt

dash pepper

dash hot sauce (if desired)




Pre-heat oven to 375 degrees.
Combine all ingredients in a mixing bowl.  Spray muffin tin with low-fat no-stick spray.Divide chicken mixture into 4 oz portions, roll into balls, and place each ball in the muffin tin.

(Should make 8 meatballs)
Cook for 35-40 mins or until cooked through.


Meatballs In Pan


You can eat these right away, or use for food prep etc. And they also freeze really well if you want to cook them in bulk and make more than 8 at a time!

Super easy, no fuss no muss, and the best part is they last really well for 3-4 days and make food prep that much easier!


Macros per portion (1 meat ball = 1 portion or adjust to fit macros)

Approximately 20 grams protein,  1 gram carbs,  8 grams fat,  0 fibre


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