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4.47 from 30 votes

Chicken Zucchini Meatballs

This is a quick and easy recipe for Chicken Zucchini Meatballs. 6 Ingredients. 30 Minutes. Gluten Free. Low Carb. Paleo. Keto.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: meatballs
Servings: 6
Calories: 97
Author: Roche Woodworth

Ingredients

  • 4 chicken breasts (about 1lb/400g)
  • 2 cups roughly chopped zucchini
  • 1 egg
  • 2 cloves garlic
  • 1 tbsp dried oregano
  • 1/2 tsp celery seeds
  • 1/2 tbsp salt
  • 1/2 tsp black pepper

Instructions

  • Preheat the oven to 180C/350F
  • Add all the ingredients to a food processor and blits until fine and well combined.
  • Roll into bite-sized meatballs (don't worry if they seem a bit too sticky or loose - they'll stay together perfectly once you sear them).
  • Heat up a pan and sear the meatballs in a bit of oil for a minute or two on each side until they get a light golden color. You might need to do 2 batches.
  • Transfer the meatballs to a lined baking tray and pop in the oven for 10 minutes. Double check that the meatballs are cooked in the center.
  • Serve immediately! 

Nutrition

Calories: 97kcal | Carbohydrates: 2.3g | Protein: 15.7g | Fat: 2.6g | Saturated Fat: 0.3g | Cholesterol: 70mg | Sodium: 630mg | Potassium: 377mg | Fiber: 0.8g | Sugar: 0.8g | Calcium: 20mg | Iron: 1.1mg