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chicken zucchini meatballs

Chicken Zucchini Meatballs

These may be the best meatballs I've ever eaten. They are delicious and have the added benefit of zucchini (which also keeps them from drying out). Eat these meatballs as a main dish or bring them to a gathering for an appetizer!
Course Appetizer, Main Course
Servings 3

Ingredients
  

  • 1 lb ground chicken turkey or lean beef
  • 1 egg
  • 1 cup zucchini shredded and dried
  • 2 Tbsp almond flour
  • 1 Tbsp Italian seasoning
  • ¼ cup chopped onion
  • 1 tsp salt or to taste
  • ½ tsp pepper or to taste
  • ½ cup marinara sauce no added sugar

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, mix all ingredients, except for the marinara sauce, until well combined. Shape into medium sized meatballs. Use a cookie scoop if you like uniformity in size.
  • Place meatballs in an oven-proof baking dish. Pour marinara sauce over the top.  Bake for 45 minutes.
  • Serve with a garden salad or side dish of your choice. Or, make a larger batch and serve as an appetizer.
Keyword Anti-Inflammatory, Appetizer, Entree, Zucchini