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Chicken Zucchini Herby Meatballs
Elsa Marie

Chicken Zucchini Herby Meatballs

15 giant tasty meatballs that have lots of not so hidden zucchini, fiber, and flavor!
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Course: Main Course
Ingredients Equipment Method

Ingredients
  

Protein
  • 2 lbs Organic Ground Chicken
  • 2 Eggs
  • 6 oz Feta
Produce
  • 1 oz Herbs Parsely and Dill
  • 2 Lemons
  • 2 Large Zucchinis
Pantry
  • 5 oz Brown Rice Puff Cereal
  • 5-10 cloves Garlic
  • 2 tsp celtic sea salt
  • several big cranks of freshly cracked pepper
  • Avocado oil spray

Equipment

  • Large Prep Bowl
  • Cutting Board
  • Large Chef Knife
  • Fork
  • Box Grater
  • Micrograter
  • Cheesecloth or Clean Dish Towel
  • Baking Sheet

Method
 

  1. Wash and dry all produce
  2. Preheat oven to 400 °F
  3. Remove stems and finely chop dill and parsley, add to prep bowl
  4. Micro grate both lemons and juice one into prep bowl
  5. Micro grate garlic, up to 10 cloves if small
  6. Add both eggs to prep bowl and whisk all current ingredients
  7. Trim off ends of zucchini and use box grater to grate both zucchinis onto the center of a clean towel or cheese cloth
    Squeeze out excess fluid then add to zucchini to prep bowl
  8. Add ground chicken
  9. Add brown rice puffs
  10. Crumble feta and mix all ingredients together by hand until even dispersed
  11. Add salt and pepper and give it one more good mix
  12. Spray cooking sheet with avocado oil and create 15 beautiful giant meatballs
  13. Bake for 23-25 minutes