Baked Chicken Zucchini Meatballs

Baked Chicken Zucchini Meatballs

Adapted from Jerusalem: A Cookbook and inspired by ACozyKitchen

Ingredients

1 lb / 453 lb ground organic chicken

1 large (or 2 small) zucchini, grated

1 medium onion, finely chopped

2 egg whites (or 1 large egg)

2 tablespoons mint, chopped

2 tablespoons parsley, chopped1 teaspoon fine grain sea salt

½ teaspoon cayenne pepper

½ teaspoon black pepper

1 teaspoon turmeric (optional)

Directions

Preheat oven to 400°F (200°C) with a rack in the upper third of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine all the ingredients and mix very well (using your hands will deliver better results).

Scoop one tablespoon of the mixture, shape into meatballs and arrange on the baking sheet.

If you feel particularly indulgent you can brush some olive oil on top of the meatballs.

Place the baking sheet in the oven until meatballs are just cooked through, about 20 minutes (the last 2 minutes brown the top carefully under a broiler, which is what I did).

Serve warm with your favorite sauce.