I have made this recipe before, but I was really craving them so I thought I would make them again and document them for my blog this time. For dinner I made Chicken Zucchini Meatballs. Note: the original blog uses Turkey, but I would rather have chicken, and it is a whole lot cheaper. I like this meatball recipe because it is fairly basic but makes a mean meat-ah-ball-ah!!
When you shave up the zucchini, make sure you get as much excess water out as possible, it helps with the cooking time. Throw all your ingredients into a bowl and mush with your hands. For those faint at heart — you can use a fork — but I find the best way to mix meatball ingredients is with the hand.
Once mixed it should look like a giant gooey mess, but that ok. Scoop out, and roll into desired sized balls. I usually try to make 12 even sized balls.
Place them in the oven and bake for 20-25 mins. Both times I have made these I have had to add more time than the recipe says — but I figure this is due to the size of my meatballs. While the meatballs are baking, I heat up a little spaghetti sauce, and cut up some fresh basil. They are done when they are golden on the outside, and when you cut into them no pink, and solid.
We top our quinoa or rice with these meatballs and spread some sauce and fresh basil. You don’t need to smother them in sauce — it is only meant to be a secondary flavour. These are mucho delicious meatballs.