Chicken Zucchini Meatball Poppers
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Ground Chicken
7.06 oz
zucchini
1.77 oz
breadcrumbs
1.77 oz
parmesan cheese
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
olive oil
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Grate the zucchini and squeeze out the excess moisture.
Step 3
In a large bowl, combine the ground chicken, grated zucchini, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 4
Shape the mixture into small meatballs, about 1 inch in diameter.
Step 5
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
Step 6
Transfer the meatballs to a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes, or until cooked through.
Step 7
Serve the Chicken Zucchini Meatball Poppers hot with your favorite dipping sauce.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.0882 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 19.845 mg | 3.97% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.528 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.6615 mg | 50.88% |
| Vitamin B12 | 1.323 mcg | 55.13% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0.0882 mcg | 0.59% |
Recipe Attributes
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