330-597-6141

Home > Chicken Zucchini Meatballs

Chicken Zucchini Meatballs

BY:
Shirley McElhattan
Chicken Zucchini Meatballs
Prep Time:
10
Cook Time :
30
Servings :
4
Ingredients

    1 Pound TVF Ground Chicken

    1 medium zucchini, grated (1-2 cups)

    1/2 C panko breadcrumbs

    1 shallot, chopped fine

    1 1/2 tsp cumin

    1 tsp red pepper flakes

    2 Tbsp fresh herbs (mint, basil, parsley, dill…your preference) chopped

    salt & pepper

    1/4 cup olive oil

    3 Tbsp lemon juice (from one whole lemon)

    4 oz crumbled feta

DIRECTIONS:

  1. Heat oven to 425 degrees and lightly grease a baking sheet
  2. In a large bowl, combine the grated zucchini, half the shallot, panko, cumin, 1/2 tsp red pepper flakes, salt & pepper
  3. Add ground chicken and fresh herbs and mix with your hands until combined
  4. Make meatballs (approx 2-3 tbsp). Place on baking sheet and drizzle with a little olive oil.
  5. Bake for 25-30 minutes until internal temperature is 165. You might want to broil them at the end if necessary.
  6. Meanwhile, combine lemon juice, remaining red pepper flakes, salt, pepper, and feta. Slowly whisk in 1/4 cup of olive oil. Use this dressing over meatballs, pasta, and other roasted vegetables.