Cook : Zucchini & Chicken Meatballs

I am always looking to make healthy recipes that are not only yummy, but also simple to make. These meatballs are just that! I have made them a few times and have finally tweaked the recipe to the place where I wouldn't change a thing about them. They can be paired with any sauce or pasta, and I have even considered sandwiches. I used brown rice spaghetti (that I HIGHLY recommend) and marinara sauce. I hope you enjoy!

 

 Zucchini Chicken Meatballs 

Makes: 32 1oz. Meatballs
Serving: 5 Meatballs
Calories: 144

Ingredients:
3 Zucchini, grated
1/2 Onion, finely chopped
5 Garlic cloves, finely chopped
2 lbs. Ground chicken
2 tsps. Dried basil leaves
1 tsp. Oregano
1 tsp. Black pepper
1/2 tsp. sea salt

1. Set oven on its broiler setting on high. Place one rack as close to the top as possible.
2. Spray a baking sheet with cooking oil to avoid sticking. 
3. Mix together zucchini, onion, garlic and spices. 
4. Using hands, combine the zucchini mixture with the chicken until mixed well.
5. Roll the mixture into approximately 1-2 inch balls. Place them closely together on baking sheet. 
6. Broil meatballs for about 7 minutes, or until slightly brown on top.
7. Remove the baking sheet and flip each meatball onto its opposite side. (there may be excess water on the pan from the zucchini, which you can easily pour into the sink.)
8. Place the meatballs back into the oven for another seven minutes or until brown. 
9. Prepare with sauce, pasta, etc. You can even eat them plain and they are still delicious!