Chicken Zucchini Meatballs
Servings: 5 servings
Calories: 224kcal
Ingredients
- 1 large zucchini, about 1 ½ cups grated
- 1 pound ground chicken or turkey
- 1 large egg**
- ¼ cup almond flour**
- 2 tablespoons chopped chives
- ½ teaspoon salt
- 1 ½ teaspoons Italian seasoning
Instructions
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- Grate the zucchini in a large bowl and press out all the liquid. Add in the chicken, egg, almond flour, chives, salt, and seasoning. Mix well- the best way to do this is with your hands.
- Roll meat into balls and place on the sheet tray. They may be a little messy and not perfect circles. It should make 24 balls, so divide the meat accordingly.
- Bake for 18 minutes, or until they are done. I like to cut one in half and check. They will all have some residue around them, remove that as you take them off the pan.
Notes
*If you don't need them to be low fodmap, feel free to add onion and garlic powder
**To make nut and egg free, replace the egg and almond flour with 1 tablespoon grass fed gelatin. Sprinkle it in and mix well.
-Although I haven't tried it, I'm sure these freeze well.
Nutrition
Calories: 224kcal | Carbohydrates: 5g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 307mg | Potassium: 667mg | Fiber: 2g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg