| 9 | 35 | 217 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 5 |
| 2 cup grated | Zucchini |
| 454 gm | Chicken, ground, lean |
| 2 stalk(s) | Green onion (sliced) |
| 4 tbsp | Cilantro (coriander) (minced) |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
| 3/4 tsp | Cumin (optional) |
| 3 tbsp | Extra virgin olive oil (for cooking) |
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive 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.
To bake:
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favourite dip.
| Meat | 1.0 |
| Vegetables | 0.9 |
