Chicken Primavera Meatballs
These healthy and light meatballs are perfect for a back porch dinner on a warm evening. They hold well in the fridge for up to 5 days, which also makes them a great staple protein to keep on hand. Enjoy!
Yield: 3-4 servings
Chicken Primavera Meatballs
With hidden veggies and perfect for spring, this is a great staple protein to have on hand.
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Ingredients
Meatballs
- 1 lb ground chicken*
- 1 small zucchini, grated (approx. 1 cup)
- 1 small shallot, mined
- 1 medium garlic clove, minced
- 2 Tbl parmigiano (grated)
- 1 1/2 tsp dried dill (or 1 Tbsp fresh dill)
- 1 1/2 Tbsp almond flour
- 1 egg, beaten
Fresh Herb Sauce
- 2 cups fresh parsley, stems removed (about 1 bunch)
- 1 shallot
- 1 lemon
- 4 Tbsp extra virgin olive oil
- 1/4 tsp sea salt
Instructions
Meatballs
- Preheat oven to 375
- Line a baking sheet pan with parchment paper
- Combine all ingredients in a large bowl and mix until evenly combined.
- Form meatballs and arrange on baking sheet pan
- Bake until reach an internal temperature of 165 degrees F, about 15 minutes.
- *ground chicken should be dark meat or a mix of white and dark. If it is only white (breast meat), the meatballs will be dry and lack flavor
- Serve with Fresh Herb Sauce drizzled over top
- Suggested sides: Lemon-Garlic Asparagus, Zucchini Noodles, Spaghetti Squash, or Lemon-Oregano Roasted Potatoes
Fresh Herb Sauce
- Peel and roughly chop shallot
- Zest and juice the lemon
- Combine all ingredients in a blender and blend until smooth, scraping down sides in between mixing to ensure all ingredients combine evenly
- Serve over meatballs
- Can be stored in airtight container in fridge for 4 days (or freeze)