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
454 gm
Chicken, ground, lean
2 cup grated
Zucchini
(leave peel on and squeeze grated zucchini in a kitchen towel to remove excess moisture)
2 green onion (stem)
Green onion
(sliced or 1/2 medium white onion)
3 tbsp
Cilantro (coriander)
(minced)
1 clove(s)
Garlic
(minced)
1 tsp
Salt
1/2 tsp
Black pepper
3/4 tsp
Cumin
(optional)
3 tbsp
Coconut oil
Instructions
Leave zucchini skin on and shred zucchini, then add to a kitchen towel and squeeze out any excess water
Toss minced chicken with zucchini, green onion, cilantro, garlic, salt, and 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 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
Notes:
Looking for sides?
Serve with additional spiralized zucchini, lightly sautéed in olive oil for about 3 minutes.
Serve with asparagus baked in the oven at 425 degrees F, drizzled with olive oil, for 12-15 minutes.
You can also substitute minced chicken for minced turkey or beef.
Nutritional Highlights
Zucchini helps to improve digestion and boosts energy.
Chicken is a great source of lean protein, which can contribute to muscle growth.
