Serves 4
30 min
Chicken Meatballs
Recipe GLPR54ceaa0472d90e
Tender and flavorful meatballs made from ground chicken thighs and shredded zucchini, seasoned with garlic and onion powders. These paleo-friendly meatballs are baked until golden brown and reach a safe internal temperature, making them a naturally gluten-free, egg-free, and nut-free option for any meal.
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Ingredients
1 small zucchini (about 6 inches long)
1 pound ground chicken thighs
1½ tablespoons extra virgin olive oil, plus extra for greasing and coating hands
¾ teaspoon Magic Mushroom Powder or kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon freshly ground black pepper
Directions
Preheat your oven to 400°F and position a rack in the middle of the oven.
While the oven heats, use the large holes of a box grater to shred the zucchini. Place the shredded zucchini in a clean kitchen towel and firmly squeeze out as much liquid as possible. You should have approximately ¾ cup of drained, shredded zucchini.
In a large bowl, combine the drained shredded zucchini with the ground chicken, 1½ tablespoons of olive oil, Magic Mushroom Powder or kosher salt, garlic powder, onion powder, and black pepper.
Using your hands, gently mix the ingredients together until just combined. Do not overwork the mixture. The zucchini strands should be evenly distributed throughout the chicken when you're finished mixing.
Optional: Test the seasoning by frying a small patty or microwaving a tiny portion for 30 seconds. Taste and adjust seasonings as needed. You may refrigerate the mixture for up to one day before proceeding.
Using a medium ice cream disher or cookie scoop (about 1½ tablespoons per portion), divide the mixture into 18 equal portions. Lightly coat your hands with olive oil, then roll each portion between your palms to form uniform, compact meatballs.
Arrange the meatballs on a lightly greased rimmed baking sheet in a single layer. Bake for 20 to 25 minutes, stirring or rotating the pan halfway through the cooking time.
The meatballs are ready when the internal temperature reaches 165°F and the tops are lightly golden brown. Serve immediately.
