Chicken zucchini meatballs are the most common food for children, made by mothers that try to hide vegetables between mouthwatering fresh chicken and crunchy ball. Unbeknown benefits of such dish is that vitamins from zucchini, chives, garnish, seasonings and other vegetables you will choose to add – are better soaking in together with meat than just in a form of a salad.
It’s a very fast meal to cook, and better tastes cold – so you can surprise your co-workers with new dish and tell them about benefits of keto diet over small bite sized meatballs.
If you love adding cheese in everything, please satisfy your needs by adding some super melting cheese, it will keep the meatballs from falling apart during baking.
While making these meatballs – think about the size – big ones will be good with the filing inside them, small can be easily reheated, and will look good served cold with salad, making it more nutritional.
These gluten free meatballs can be serve with any low carb salad or if you want to, you can make zucchini pasta to go with it.
How to Make Low Carb Zucchini Chicken Meatballs
Start by turning on your oven to 350°F (175°C). Take a baking tray and cover it with a piece of parchment paper (this helps to prevent sticking).
Using a grater, grate 3/4 cup of zucchini. After grating, press the zucchini between paper towels or a clean cloth to remove excess moisture – this is important to prevent soggy meatballs.
In a large bowl, mix together the following: the grated zucchini, 1/2 pound of ground chicken, 1/8 cup (or 2 tablespoons) of almond flour, 1 beaten egg, 1 tablespoon of chopped chives, 3/4 teaspoon of Italian seasoning, 1/2 teaspoon each of garlic powder and onion powder, and salt and pepper to taste. Mix these ingredients until they are well combined.
With your hands, shape the mixture into medium-sized balls. Place these balls onto the prepared baking tray, leaving a bit of space between each one.
Place the tray in the preheated oven and bake the meatballs for 20 minutes. They should be cooked through and slightly golden when they’re done.
If you like, sprinkle more chopped chives over the meatballs for garnish before serving. This step is optional but adds a nice touch!
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Related:
- Mozzarella Stuffed Turkey Meatballs
- Beef Meatballs With Mint Gremolata
- Parmesan Meatballs
- Keto Instant Pot Beef Meatballs
Keto Chicken Zucchini Meatballs
Ingredients
- 1/2 lb ground chicken
- 3/4 cup zucchini grated
- 1/8 cup almond flour ( or 2 tbsp)
- 1 egg beaten
- 1 tbsp chopped chives (plus more to garnish optional)
- 3/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Onion Powder
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper.
- Grate the zucchini and make sure the substance has no liquid. Add the remaining ingredients and mix until well combined.
- Roll medium balls, transfer to the baking tray and bake for 20 minutes, or until done.
- Garnish with chopped chives before serving (optional).
