Serve these chicken meatballs on a skewer for a party-starting appetizer, pile atop a plate of pasta, or stuff inside a hoagie roll for a hearty sub.
Ingredients
2 cup grated
Zucchini
(skin on, grated and squeezed dry)
454 gm
Chicken, ground, lean
2 green onion (stem)
Green onion
(sliced)
3 tbsp
Cilantro (coriander)
(minced)
1 clove(s)
Garlic
(minced)
1/2 tsp
Black pepper
3/4 tsp
Cumin
(optional)
3 tbsp
Coconut oil
Instructions
Leave the skin on the zucchini and shred. Then add to a kitchen towel and squeeze out any excess water.
Toss minced chicken with zucchini, green onion, cilantro, garlic, pepper, and cumin. The mixture will be quite wet.
Heat oil in a medium pan over medium heat.
Use a small scoop or a heaped tablespoon to scoop meatballs into the pan.
Cook for 5-6 minutes, then flip and cook an additional 4-5 minutes on the opposite side, or until golden brown and the centers are cooked through. Repeat with the second batch.
Notes:
Serve over white rice, pasta, or stuff inside a sub bun!
