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–+ servings

Zucchini Herb Chicken Meatballs

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Serves: 6 -8 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 1/2 lbs ground chicken
  • 1 zucchini grated and liquid squeezed out
  • 1/2 cup parsley chopped
  • 1/2 cup cilantro chopped
  • 1/4 cup dill chopped
  • 1/2 cup bread crumbs
  • 1/4 cup sesame seeds
  • 2 tbsp of olive oil plus more to top
  • 1 egg
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Preheat the oven to 425 F
  2. Line a large baking sheet with parchment paper
  3. Grate the zucchini using a hand or box grater, then squeeze out the liquid.
  4. Add the grated zucchini to a bowl with the ground chicken, chopped herbs, bread crumbs, egg, sesame seeds, spices, and 2 tbsp of olive oil. Mix well.
  5. With wet hands, shape the mix into about 20 meatballs and place them on the sheet pan
  6. Drizzle or brush lightly with olive oil
  7. Bake for about 20-25 minutes on the top rack, then broil for 3 minutes at the end to brown. I like to top them with lemon juice once ready.
  8. Leftovers can be refrigerated for up to 4 days, or stored in the freezer for up to 3 months and reheated as needed