Chicken Zucchini Meatballs

Chicken Zucchini Meatballs

Squeeze more veggies into your daily meals with these succulent chicken and zucchini meatballs! Using fresh zucchini in place of bread crumbs makes this a lighter and healthier dish that the whole family will love. Enjoy the meatballs with cauliflower rice or zucchini noodles!

Ingredients
  • 1 Large Zucchini, ends removed and cut to fit chute
  • ½ Yellow Onion, cut to fit chute
  • 1 Pound Organic Ground Chicken
  • ¼ Cup Almond Flour
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Sea Salt
  • ¼ Teaspoon Red Pepper Flakes
  • 2 Tablespoons Fresh Parsley, chopped
  • 1 Egg, beaten
Steps to Prepare
  1. Preheat oven to 350 degrees.
  2. Using the Slicer/Shredder attachment, shred the zucchini into a bowl. Place the zucchini into a cheesecloth or a kitchen towel and ring out all excess liquid. Place back into the bowl.
  3. Shred the onion into the same bowl and add all remaining ingredients. If mixture feels too wet, add extra almond flour 1 tablespoon at a time until desired consistency has been reached.
  4. Line two baking trays with parchment paper and spray lightly with non-stick cooking spray. Roll mixture into meatballs, about 1 heaping tablespoon worth of meat per meatball. You can also use a small ice cream scoop to ensure evenly sized meatballs.
  5. Bake for 18 to 20 minutes, or until golden brown and cooked through.
  6. Enjoy!
Notes
  1. Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.
  2. Serve over zoodles or cauliflower rice!

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