Chicken and Zucchini Meatballs
Ingredients
- 1 lb. ground chicken
- 1 cup zucchini grated and excess moisture squeezed out
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1 egg
- 2 cloves garlic minced
- 1 tsp. Italian seasoning
- Salt and pepper to taste
- 2 Tbsp. olive oil for baking
- Marinara sauce for serving (ensure it’s gluten-free)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, grated zucchini, gluten-free breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet. Brush each meatball lightly with olive oil. This helps to get a golden color and a slightly crispy outer layer. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly golden on the outside.
- Serve the chicken and zucchini meatballs hot, topped with warm marinara sauce.
Tip:
- Squeezing the excess moisture out of the grated zucchini is crucial to prevent the meatballs from becoming too wet and falling apart. For added flavor, you can mix some chopped fresh herbs, such as parsley or basil, into the meatball mixture.
Nutrition
Calories: 270kcalCarbohydrates: 8gProtein: 27gFat: 14gFiber: 1gSugar: 2g
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