Chicken Zucchini Meatballs

About This Recipe

Baked chicken zucchini meatballs made with ground chicken, fresh zucchini, onion, garlic, parmesan cheese, and fresh herbs. They’re easy to make, healthy, and delicious, and you won’t even know there are veggies in them. Ready in about 35 minutes and gluten-free.

Ingredients

• 1 pound ground chicken ((93/7 or fattier))
• 1 heaping cup shredded zucchini, liquid squeezed out ((150 grams/about 1 medium-large zucchini))
• 1/2 cup diced onion ((60 grams))
• 1/2 cup shredded parmesan cheese ((30 grams))
• 1/4 cup fresh herbs, chopped ((I used a mix of parsley and basil))
• 2 tablespoons almond flour
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• for serving - pasta, marinara sauce, fresh basil, parmesan cheese...

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Grate zucchini. Finely grate zucchini by running it through a box grater. Gather zucchini in your hands (or place it in a kitchen towel) and give it a good squeeze or two over the sink to get out any excess moisture so the meatballs aren't too wet. All the liquid does not need to be squeezed out.
3. Make meatballs. In a large bowl, add ground chicken, grated zucchini, onion, parmesan cheese, almond flour, garlic, Italian seasoning, herbs, and salt and pepper. Mix until combined. Try not to overmix. I find using my hands works the best. Using a tablespoon as a scoop, form the chicken mixture into equal-sized meatballs. You should get around 20 meatballs depending on the size. If needed, wet your hands with a little water to help the meat not stick while rolling.
4. Bake. Place on the lined sheet pan and bake for 20-23 minutes until golden brown and cooked through.
5. Enjoy! Serve with pasta and your sauce of choice, as an appetizer, or however you like.