Chicken Zucchini Meatballs #chicken #meatballs

Chicken Zucchini Meatballs 

This is a fast and simple formula for Chicken Zucchini Meatballs. It needs just 6 fixings and scarcely 30 minutes to cook. The children (and grown-ups) will LOVE them and the concealed veggies are a special reward. 

This chicken meatballs formula is Gluten Free, Low Carb, Keto, Paleo and Whole 30 agreeable. 

You can bounce ideal to the formula card by tapping the "Hop To Recipe" catch above, yet don't be excessively hurried! The post contains every one of my tips and traps.

Also try our recipe :  solid macintosh and cheddar #food #machintosh

Ingredients :

• 4 chicken breasts (about 1lb/400g)
• 2 cups roughly chopped zucchini
• 1 egg
• 2 cloves garlic
• 1 tbsp dried oregano
• 1/2 tsp celery seeds
• 1/2 tbsp salt
• 1/2 tsp black pepper

Instructions :

1. Preheat the oven to 180C/350F
2. Add all the ingredients to a food processor and blits until fine and well combined.
3. Roll into bite-sized meatballs (don’t worry if they seem a bit too sticky or loose – they’ll stay together perfectly once you sear them).
4. Heat up a pan and sear the meatballs in a bit of oil for a minute or two on each side until they get a light golden color. You might need to do 2 batches.
5. Transfer the meatballs to a lined baking tray and pop in the oven for 10 minutes. Double check that the meatballs are cooked in the center.
6. Serve immediately! 

Read more our recipe : CAJUN ASPARAGUS AND SAUSAGE SKILLET #sausage

source :  bit.ly/2VCU0z3