Hey guys! After a couple of weeks of slacking, I’m back! And I’m pumped about this recipe! These babies are packed with protein, but have great flavor and a little zing(for you MN palettes – don’t worry, the zing is completely optional😜).
I’m currently on a low carb kick… and I got a bunch of clearance chicken at Target, so this recipe was perfect. Real meatballs usually have bread crumbs and egg to bind, but since I was doing the low carb thing I just added zucchini and balled the mixture loosely(there has to be a better way to say that…).
Not gonna lie, these are not exactly your typical meatballs – they’re a little more crumbly (In my recipe notebook I called these “Chicken Lumps” but that wasn’t too appetizing). Ground chicken can get pretty darn dry, but these stayed pretty moist with the zucchini. I would suggest serving with a dipping sauce… maybe bbq sauce, hot sauce, or ketchup. I topped with some pesto that we had on hand.
I had a few of these as leftovers the next day. I served on top of some salad with a balsamic dressing and it was the perfect lunch.
A note on my method of cooking. At the end broiling would probably work better, but since my broiler suuuuucks I just blasted the oven and finished them that way. These also turned out pretty meaty, so next time I might add another zucchini.
- 2 - 3 cups zucchini, grated, skins on (about 2 small)
- 2 lbs ground chicken
- ½ yellow onion, finely minced or grated
- 1 jalapeño, seeded and finely minced (optional)
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp paprika
- ½ tsp pepper
- ½ cup Parmesan cheese, grated
- Preheat oven to 425 degrees. Mix zucchini, chicken, onion, jalapeno, garlic, salt, paprika and pepper together until completely combined.
- Scoop heaping tablespoons onto greased baking sheet spacing at least 1" apart—just like making cookies.
- Bake 18–20 minutes until centers are firm. Remove poppers from oven, move the oven rack to the top position then set oven to broil or turn your oven to 500. While broiler/oven is heating, sprinkle tops of each popper with a bit of Parmesan cheese. Return to oven to broil/bake until tops are light brown and crispy.
- Serve alone or with your favorite dipping sauce.