Chicken-Zucchini Meatballs

Serve these chicken meatballs on a skewer for a party-starting appetizer, pile atop a plate of pasta, or stuff inside a hoagie roll for a hearty sub.

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5.0 by 3 people

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  • Makes: 20 meatballs
  • Hands On: 20 mins
  • Total Time: 1 hr 5 mins

Chicken-Zucchini Meatballs

Directions

  1. Preheat oven to 350 degrees F. Line a 1510-inch baking pan with foil; coat with nonstick cooking spray.
  2. Line a colander with paper towels; add zucchini. Sprinkle 1/8 tsp. of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture.
  3. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, crushed red pepper, remaining 1/8 tsp. of the salt. Shape rounded tablespoons of mixture into 20 meatballs; place in prepared pan. Bake 25 minutes or until cooked through (165 degrees F).

From the Test Kitchen

Double this recipe and freeze one batch for speedy 20-minute dinners like the meatball subs.

Refrigerate in an airtight container up to 5 days or freeze up to 3 months.

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Nutrition Facts (Chicken-Zucchini Meatballs)

  • Per serving:
  • 103 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 61 mg chol. ,
  • 175 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 10 g pro.
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Reviews (1)

3 Ratings
81 Days Ago
5.0
Awesome recipe!! I used pork once instead....oh my! Goodness! These were awesome to have and made dinners so easy for the week ahead.

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