Tag Archives: ground chicken

Chicken Zucchini Meatballs

I hope you will forgive me for yet another recipe with zucchini in it. I will try to not have zucchini in next weeks blog – but I make no promises 🙂 you can blame it on my garden!

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I just made this a few minutes ago (8am) just for you – you’re welcome! Breakfast of champions!

A couple of weeks ago one of my girlfriends came over and we did a little food prep for the week. We made a couple of frittatas, oven roasted some peppers and tomatoes. Made up some cauliflower rice along with some turkey cutlets for lunches.  We also made up some meatballs. I found a chicken meatball recipe that uses yup so guessed it – shredded zucchini, sounded perfect to me.

While I was working on the frittatas she was making the meatballs. Which is why I don’t have any pictures to share with you.  Sorry about that! Though today is a a good day to have a pot of sauce cooking on the stove; I pulled the chicken meatballs out of the freezer and added them to the sauce.

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these are what they look like fresh from the freezer!

It’s pretty funny that my family tends to make meatball grinders with all the meatballs I make  versus having your typical spaghetti and meatballs. I can’t even remember the last time we had a meatball sauce. We tend to just add Italian sausage to our marinara sauce instead of meatballs when making spaghetti.

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look and smell delicious!

The meatballs are moist with the help from the zucchini, they have a little bite from the crushed red pepper and they are a little better for you from using ground chicken instead ground beef.

Chicken Zucchini Meatballs
Ingredients

1 cup shredded zucchini
1 lb ground chicken
1 egg lightly beaten
½ cup panko breadcrumbs
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
2 tsp dried basic
¼ tsp crushed red pepper
¼ tsp kosher salt

I encourage you to make a test ball or pattie and fry it up so you can taste and adjust the flavor to your liking.

Directions – preheat oven to 350’F

You need to get as much of the moisture out of your zucchini as possible. You can line a colander with paper towels; add the zucchini sprinkle a little salt and let it sit for about 20-30 minutes applying a little pressure every now and then. Or you can use a clean dish towel and squeeze the liquid out over the sink.

In a large bowl combine all the ingredients, try not to over mix. Make your test ball/pattie and fry it up in a small saute pan. Adjust if needed.

Use a cookie scoop or a tablespoon to make the balls all around the same size. Place on a prepared sheet tray. Bake for 20-30 minutes or until cooked through.  Makes around 20 meatballs.

Use now or sometime during the week or freeze individually on a sheet tray and place in a ziplock bag.

Per meatball:
Macros
103 Calories – 5 Fat – 3 Carbs – 10 Protein


Recipe from BH&G magazine

Chicken Parmesan Bites

It’s around this time of year when I start thinking about what appetizers I want to make. Who’s with me???
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Holiday party and get together season is coming up rapidly fast and the invites for us have already started with a Halloween party, next up will be Thanksgiving, Christmas and ending with New Years oh and I also need to throw a few birthdays in there.
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Most people; when planning a party will take care of a few of the main dishes; then rely on their guests to fill in the gaps. I am curious to know if you spend as much time as I do trying to figure out something that is not only easy to make it needs to be easy to transport. But on top of all of that it HAS to taste delicious!
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I am still in my wrist brace from my carpal tunnel surgery a few weeks ago, I think I should be able to take it off sometime next week; I know it’s still going to take some time to get my strength back but I haven’t stopped cooking this whole time. Though I have decided to use a few shortcut staples that I knew about but honestly can’t recall using before. Pre-chopped frozen onions and minced garlic while not my favorite has come in quite handy! Get it “handy” yeah I know not funny! I also found a garlic mashed potato that you heat up in the microwave which are surprisingly creamy, garlicky and the entire family felt they were pretty darn good!

I have actually shared this recipe in a slider form awhile back but I thought it would make a great little pick up and go kind of app.

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 ½ tablespoon chopped fresh oregano
3 cloves garlic, minced
1 pound ground chicken
1 ounce parmesan reggiano cheese, grated
1 cup marinara sauce
⅛ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
Mozzarella balls, sliced in half
Few sprigs of small leaf basil

Directions

Saute the onions, garlic, salt, pepper, red pepper and oregano just until the onions are translucent. Place mixture in a large bowl and allow to cool for about 5 minutes. Add chicken and parmesan plus ½ cup of the marinara sauce.
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Mix well and then using a small scoop, which helps keep them all the same size; makes approximately 24 meatballs. Preheat oven to 400’F for 15 minutes. I turned my to broil for another 4 minutes. Trying to get a little color on them, even though they will be covered with a small mozzarella ball and some basil.    
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Heat the remaining marinara sauce and cover and sit the meatballs in the sauce
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Macros = 2 Meatball
54 Calories – 3 g Fat – 3.5 g Carbs – 4 g Protein