This is a quick and easy baked Chicken Meatballs recipe with a secret hidden vegetable! 6 Ingredients. 30 Minutes. Gluten Free. Low Carb. Paleo. Keto.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Serving Size 6servings
Ingredients
1ground chicken
2cupsroughly chopped zucchini
1egg
2clovesgarlic
1 tbspdried oregano
1/2tspcelery seeds
1/2tbspsalt
1/2tspblack 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 approximately 10 minutes. Double check that the meatballs are cooked in the center.
Video
Notes
You can forgo the searing of the meatballs, but adjust the cooking time to 20-25 minutes.
The Chicken Meatballs are cooked when they reach an internal temperature of 165F/73C.