Soft, juicy chicken meatballs with hidden zucchini and carrot. Ready in 30 minutes and kid-approved!
500g ground chicken
1 small zucchini, grated and squeezed dry
1 medium carrot, finely grated
1 egg
3 tablespoons breadcrumbs
2 tablespoons parmesan cheese, grated
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon olive oil
1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Grate the zucchini and squeeze out as much water as possible using a clean kitchen towel.
3. Finely grate the carrot.
4. In a large bowl, combine ground chicken, zucchini, carrot, egg, breadcrumbs, parmesan, garlic powder, salt and pepper.
5. Mix until just combined — do not overmix.
6. Roll into small balls, about the size of a golf ball.
7. Place on the prepared baking tray and drizzle with olive oil.
8. Bake for 18-20 minutes until golden and cooked through.
9. Serve with pasta, rice, or your child’s favourite dipping sauce.
Squeeze the zucchini very well to avoid soggy meatballs. Make a double batch and freeze for up to 3 months. Gluten-free if using GF breadcrumbs.
Find it online: https://pickyyummy.com/easy-chicken-meatballs-picky-eaters/