Paleo Whole30 Chicken Zucchini Meatballs

5 from 4 votes

Prep Time15 mins

Cook Time18 mins

Total Time33 mins

Servings: meatballs

1 large zucchini, about 1 1/2 cups grated
1 pound ground chicken or turkey
1 large egg**
1/4 cup almond flour**
2 tablespoons chopped chives
1/2 teaspoon salt
1 1/2 teaspoons Italian seasoning* (check for no onion or garlic to keep low fodmap)

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.

*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.