The Pioneer Woman Tasty Kitchen
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Chicken Meatballs with Zucchini

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Level: Easy

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Description

My new and incredibly delicious discovery is crispy and juicy chicken meatballs with zucchini. For meatball fans, this recipe can become your go-to because it really tastes wonderful. I choose chicken instead of pork because it has less fat and is healthier. Your dish will depend heavily on chicken that you choose, so choose wisely.

Ingredients

  • 1 whole Zucchini
  • 1 cup Breadcrumbs
  • 2 Tablespoons Chopped Parsley
  • 1 teaspoon Ground Cumin
  • Salt And Pepper, to taste
  • 1 Tablespoon Lemon Zest
  • 50 grams Spring Onions, Chopped
  • 2 cloves Garlic, Minced
  • 1 whole Chili Pepper, Minced
  • 500 grams Ground Chicken
  • 1 whole Egg
  • 2 Tablespoons Vegetable Oil

Preparation

Grate zucchini. Squeeze out some of the excess liquid. Add breadcrumbs, spices, lemon zest, onions, garlic, and chili pepper. Add chicken and egg and mix everything well.

Heat oil in a frying pan. Make small oval balls with a spoon and fry over high heat on all sides, about 3–4 minutes.

Heat oven to 180ºC (355ºF). Line a baking sheet with baking paper. Put all meatballs on the baking sheet and cook it in the oven for 10 more minutes.

Serve as a snack with guacamole or chili sauce, or garnish and serve as-is. Enjoy!

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