From your bariatric nutrition team

These chicken meatballs are a nice change of pace from your traditional meatballs.  The zucchini in the recipe helps keep the meatballs moist and delicious and is a great way to sneak in some veggies. 

Ingredients: 

  • 1 lb. ground chicken 
  • 1 medium zucchini grated; gently squeeze some of the liquid from the zucchini 
  • 1/3 cup of breadcrumbs 
  • 1/3 cup crumbled feta cheese 
  • 3 scallions, chopped 
  • 1 – 2 tablespoons of fresh herbs, such as dill, basil, parsley, or oregano 
  • 2 cloves garlic, grated 
  • 1 teaspoon crushed red pepper flakes 
  • Salt and pepper to taste 

Directions: 

  1. Add all ingredients to a large bowl and gently mix until combined.   
  1. Form the meat mixture into approximately 24 mini meatballs.  
  1.  Heat 1 tablespoon olive oil in a skillet on medium heat.  Add meatballs to pan, but don’t over-crowd the pan.  You will need to cook the meatballs in at least 2 batches.   
  1. Cook meatballs for approximately 8 minutes, turning halfway through.  Alternatively, you can cook the meatballs on a parchment lined sheet pan in a 425° oven for 10 to 15 minutes, turning halfway through. 

The meatballs pair nicely with tzatziki, a Greek yogurt sauce, and a cucumber, tomato and red onion salad for a Mediterranean-inspired meal. 

 

Nutrition Information: Serving size 4 meatballs – 199 calories; 20g protein; 3 carbs; 12g fat