We struggle to find family foods in our households. The Husband and I like it hot and spicy – the more chilli, cumin, cayenne the better.
The kids like it bland. Anything out of the ordinary is proclaimed ‘disgusting’ with an Olympic-level eye roll and a curled lip from The Princess. Seriously, her snarl is as vicious as a Rottweiler and twice as effective – one negative pronouncement from her and The Prince is off his meal, pronto.
So these meatballs have a little mama magic. Hidden veggies, a burst of fresh lemony zing, and flexible enough to serve with pasta and parmesan, or throw in a tomato-based veggie scramble. Or serve cold in lunchboxes the next day. Or, you know, just scarf them straight out of the container as you stand in front of the fridge looking for something ‘to eat’.
Pro tip: You can also cook these first, then chuck ‘em on my High Protein Pizza Bases, for a healthier Friday night treat. So simple.
Makes about 25. Serves 5 – or a family dinner plus lunch for you!
Chicken Zucchini Meatballs
- 500 g chicken breast mince
- 200 g brown onion
- 140 g zucchini
- 1 tsp minced garlic
- 1 tsp minced chilli
- 1 egg
- Throw everything in a blender until combined.
- Scoop tablespoon-sized balls, roll in your hands and place on a lined baking tray which you have lightly sprayed with olive or coconut oil. You should get about 25 balls - 5 per serve.
- Cook in a 200C oven for 20-25 minutes, flipping over with a fork at about 15 minutes so they brown evenly on all sides.
- NOTE: When you flip these meatballs, you'll notice a lot of pan juices Don't worry, keep cooking. They will evaporate somewhat, and help to keep the chicken meatballs moist. (Sorry, horrendous word. But 'juicy' is no better!)