Ma Ma Ma Meatballs

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!!

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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.

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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.

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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.

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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.

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