Baked Chicken Zucchini Meatballs

I love meatballs (including meatless meatballs). They’re just my thing. I love to know that I have some waiting for me in the fridge so that I can pick them directly from the container. It’s one of the best things in the whole world especially if done when no one's looking.
However, meatballs can be dangerous, especially if loaded with unhealthy ingredients, and deep fried. That's why I like to load them with healthy ingredients and, whenever possible, bake them!

These meatballs are delicious. Loaded with zucchini, mint and parsley: an awesome triptych. Making them is a cinch, and does not involve too much work nor planning.
What possibly do you want more?

Baked Chicken Zucchini Meatballs Print this Recipe!
Adapted from Jerusalem: A Cookbook and inspired by ACozyKitchen

Ingredients
Makes 22 meatballs

1 lb / 453 lb ground organic chicken
1 large (or 2 small) zucchini, grated
1 medium onion, finely chopped
2 egg whites (or 1 large egg)
2 tablespoons mint, chopped
2 tablespoons parsley, chopped 1 teaspoon fine grain sea salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon turmeric (optional)

Directions

Preheat oven to 400°F (200°C) with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
In a large bowl, combine all the ingredients and mix very well (using your hands will deliver better results).
Scoop one tablespoon of the mixture, shape into meatballs and arrange on the baking sheet.
If you feel particularly indulgent you can brush some olive oil on top of the meatballs.
Place the baking sheet in the oven until meatballs are just cooked through, about 20 minutes (you can brown the top carefully under a broiler for one more minute, which is what I did).
Serve warm with your favorite sauce.

Nutrition facts

One meatball yields 28.5 calories 0.3 grams of fat, 1 gram of carbs and 5.3 grams of protein.