I’ve got a new recipe for you today, which is crazy because I feel like I haven’t shared a new one in ages! My cooking this summer has definitely been subpar. We’ve been eating a lot of tacos, salads, and eggs/quesadillas this summer. I haven’t been meal planning as much as I typically do and end up throwing something together on most nights. I’ve been checking out Pinterest for a little inspiration lately though and came across this recipe.
I liked the idea of it but thought I would have more luck getting the kids to eat them if I used some Italian flavors instead so I changed it up. I doubled the amount of chicken so I would have plenty of leftovers and I wanted a little bit of texture to them so I gently coated them in gluten free panko. To make these Paleo/Whole 30 compliant, simply omit the breadcrumbs.
I’ve been trying to find ways to sneak veggies into my baby girl because holy moly is she getting picky! Much more so than her brother! The end product was a win: she tolerated them and the rest of us enjoyed them. I think they would also be easy to freeze and they’re a great way to use up some zucchini that’s so prevalent this time of the year!!
What You’ll Need:
2 lbs. ground chicken
1 small to medium zucchini, grated
1/4 c. onion, minced
2 cloves of garlic, minced
2 T. fresh basil (or 2 t. dried)
1 1/2 t. kosher salt
1/2 t. black pepper
1/2 cup gluten free panko
EVOO, for cooking
marinara sauce for dipping
Grate zucchini (leave peel on). Using a clean dish towel, squeeze out all of the liquid and place in a bowl.
Add chicken, onion, garlic, basil, salt and pepper and mix well. Drizzle EVOO on the bottom of a glass baking dish. Scoop out mixture and form them into meatballs. Gently roll the meatballs in the gluten free panko and place them in the greased baking dish.
Bake at 400 degrees for 20-25 minutes, or until cooked through. You could also brown them in a skillet, which would make them prettier; however, I was trying to make things easier for myself by throwing them in the oven.
Serve with your favorite marinara sauce. I served them with a big salad, but they would also be great over pasta.
They also made a pretty tasty meatball sandwich the next day for lunch!