Greek Inspired Chicken and Zucchini Meatballs
These meatballs are packed full of flavor! They taste very fresh and are not heavy, like many other meatballs. We love them served over a Greek salad, served in a pita with whipped feta and veggies, or even served on their own as a delicious appetizer. I hope you love them too!
Makes 20-25 Meatballs
Prep Time: 30 minutes
Total Cook Time: 25 minutes
Ingredients:
2 cups grated zucchini (about 2 medium zucchini)
2 lbs ground chicken
3 tsp salt
6 cloves garlic, minced
1 tsp red pepper flakes
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp ground coriander
Zest of 1 lemon
1 Tbsp fresh oregano, finely chopped
2 Tbsp fresh mint, finely chopped
1/2 cup red onion, finely diced
Instructions:
Preheat your oven to 400*F.
Using a box grater, grate 2 medium zucchini until you have about 2 cups. Add the grated zucchini to the center of a thin kitchen towel. Wrap the zucchini, and squeeze out all of the liquid that you can. Add zucchini to a large mixing bowl.
In the same large mixing bowl, add all remaining ingredients except the ground chicken. Mix thoroughly with your hands and then add the ground chicken. Use your hands to mix the ingredients until just evenly combined, being careful not to over-mix the ingredients. At this point, you can refrigerate the mixture for up to an hour. This makes the meatballs easier to form, but is optional - I typically skip this step!
Spray a baking sheet with non-stick spray. Using your hands or a scoop, form the meatballs, aiming for about 2 Tbsp in each meatball. This will be a sticky mixture, so feel free to put a little oil on your hands to prevent stickage. Add meatballs to the prepared baking sheet.
Bake for 25 minutes, or until the internal temperature reaches 165*F. Enjoy!
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