Chicken and Zucchini Meatballs

Name: Chicken and Zucchini Meatballs
Ingredients: 2 small zucchinis, washed and grated; 1 egg; 1/2 cup panko breadcrumbs; 1/4 cup milk (if dairy-free, substitute with 4 tsp water); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon red pepper flakes; Salt and pepper, to taste; 3 tablespoons extra-virgin olive oil; 1 pound ground chicken or turkey

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Whether making spaghetti, sub sandwiches, or a tasty appetizer, meatballs always land on top. But we sub in ground chicken or turkey and shredded zucchini for a healthier twist on this classic comfort.

Serving Size

4
Total Time

30 minutes

Ingredients

2 small zucchinis, washed and grated
1 egg
1/2 cup panko breadcrumbs
1/4 cup milk (if dairy-free, substitute with 4 tsp water)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
3 tablespoons extra-virgin olive oil
1 pound ground chicken or turkey

Directions

Preheat oven to 400°F.
Spread grated zucchini on a clean kitchen towel and sprinkle with 1 tsp salt. Let sit for 5-10 minutes.
In a large bowl, mix together egg, breadcrumbs, milk, seasoning, and 2 tbsp olive oil. Set aside for a few minutes to allow breadcrumbs to soak up liquid.
Roll the grated zucchini up in the towel and wring out several times, removing as much liquid as possible.
Add grated zucchini and ground chicken to bowl with breadcrumb mixture. Mix until combined.
Form balls with a cookie scoop, about 1 ½ inch in diameter and place on a baking sheet greased with 1 tbsp olive oil.
Bake at 400°F for 20 minutes or until the internal temperature has reached 165°F. Then broil for 2-3 minutes to brown meatballs.
Serve and enjoy!

Chicken and Zucchini Meatballs

Ingredients

Directions

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