Chicken Zucchini Meatballs

These paleo chicken zucchini meatballs make for an easy, healthy weeknight dinner and are equally yummy as leftovers for lunch the next day.

Chicken Zucchini meatballs 2

Ingredients:

  • 2-3 lb ground chicken (or turkey)
  • 1 small onion (or a large shallot or 3 scallions), finely chopped
  • 1-2 garlic cloves, finely chopped
  • 2-3T packed fresh cilantro
  • 1 zucchini, grated
  • salt and pepper to taste
  • 1 jalapeno, seeded and minced (optional)

Directions:

  • Preheat the oven to 400 F
  • Prepare all vegetables as noted above
  • Drain out some of the liquid in the zucchini by placing all of the zucchini in a paper towel and squeezing (it is not necessary to remove all the liquid)
  • Place all ingredients in a bowl and combine
  • Form the mixture into a ball or patty
  • Place on a baking sheet lined with non stick foil
  • Place meatballs/patties in the oven for 30 minutes (I used convection), turning after 20 minutes
  • Remove from oven when the internal temperature reaches 165 F

Using 3 lbs of ground chicken, I was able to make 20-24 meatballs.

I like serving this with fresh avocado/guacamole and/or a cucumber/tomato salad mixed with extra virgin olive oil, cider vinegar, garlic powder, salt and pepper.

Chicken Zucchini meatballs

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