Chicken Zucchini Meatballs

Name: Chicken Zucchini Meatballs
Prep time: 20 min
Yield: 4 servings
Ingredients: 500 g Ground chicken; 300 g Zucchini; 1 Egg; 60 g Breadcrumbs; 40 g Onion; 1 piece Garlic, clove; 10 g Parsley; 1 tsp Salt; ½ tsp Black pepper; 15 ml Cooking oil

Juicy baked chicken meatballs with zucchini and herbs, shaped into easy-to-portion patties.

Serves 4

Ingredients

500 gGround chicken
300 gZucchini
1Egg
60 gBreadcrumbs
40 gOnion
1 pieceGarlic, clove
10 gParsley
1 tspSalt
½ tspBlack pepper
15 mlCooking oil

Equipment

Grater
Colander
Mixing bowl
Baking tray
Baking paper
Oven

Method

Grate the zucchini. Salt it very lightly and leave it in a colander for 10 minutes. Overall cooking time: 20–25 minutes.
Squeeze it very thoroughly by hand. Removing excess water is important for a stable mixture.
Preheat the oven to 200°C conventional / 180°C fan.
Combine the zucchini with the ground chicken, egg, breadcrumbs, onion, garlic and parsley.
Shape 12 slightly flattened patties.
Arrange on baking paper and brush lightly with oil.
Bake for 10–12 minutes, turn, then bake for another 8–10 minutes.
The centre must reach 74°C.
Rest for 5 minutes.

Storage

Refrigerate for up to 4 days.

Reheat leftovers thoroughly to an internal temperature of 74°C / 165°F.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.