Chicken Zucchini Meatballs
These chicken zucchini meatballs are juicy, tender, delicious, and a meal prep-friendly meal for any time or even a delicious snack!
Servings 24 servings
Calories 52kcal
Equipment
- 3 zucchini, shredded
- 1lb ground chicken
- ½ italian breadcrumbs
- ½ parmesan
- 1 eggs
- ¼ black pepper
Ingredients
- 3 zucchini, medium shredded, squeezed dry of excess liquid
- 1 lb ground chicken
- 1 egg
- ½ cup parmesan
- ½ cup italian breadcrumbs
- ¼ black pepper
Instructions
- Preheat oven to 400F. Prepare a sheet pan by greasing or lining it with parchment paper.
- Squeeze dry zucchini of excess liquid, discard liquid. Mix all the zucchini and all other ingredients by hand or with a spoon until well combined.
- Use a cookie scoop or eyeball. Two tablespoons are needed to make each meatball and place it on the cookie scoop.
- Bake for 20-25 minutes or until internal temperature reaches 165F. If desired, broil for 2-3 minutes so the tops of the meatballs get crispy. Serve immediately with sauce and pasta, or eat on their own!
Video
Nutrition
Calories: 52kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 173mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.4mg