Chicken Zucchini Meatballs

Meatballs make the menu a lot around here.  They feel like comfort food, but can be made into clean, healthy meals.  Plus, they are even better leftover.

I've made buffalo wing meatballs, Greek meatballs, blue cheese meatballs, AND Thanksgiving meatballs... and this week I made a "semi" traditional Italian meatball with a punch of veggie power!

I grated 2 zucchinis into my ground chicken mixtures.  It made the meatball moist and filling. That's a key to clean eating....somehow tricking yourself into feeling full with low-calorie foods.  Zucchini, spaghetti squash, frozen grapes.  You get the idea....although I have yet to make a meatball with frozen grapes.  Challenge me!

Our meatballs were served up with a homemade tomato sauce, spaghetti squash, roasted asparagus, and an arugula, spinach, ugly ripe tomato salad.  Hello nutrients!

Enjoy this recipe and let me know if you have any others I could try...even with grapes.

Chicken Zucchini Meatballs
Ingredients:

• 1 package lean ground turkey or chicken
• 1/4 cup organic milk
• 2 small zucchini, grated
• 1/4 cup onion diced
• Spices- salt, pepper, oregano, basil, garlic powder
• 1/3 cup whole wheat bread crumbs - enough to help the meatballs stick together

Directions:

• Preheat oven to 375
• Combine milk and breadcrumbs in a large bowl. Let sit for 1 minute.
• Add onion, zucchini, and spices. Stir to combine.
• Add ground chicken and mix well.
• Form 1" meatballs on a well greased cookie sheet. I made 18.
• Bake 25-30 minutes or until internal temperature reaches 365 degrees.

Enjoy!

Love and ground meats of the world,

Carissa & Kyle

Related Posts:

- Spaghetti Squash How-to