Mediterranean Veggie & Chicken Meatballs
These Mediterranean Veggie & Chicken Meatballs are the perfect healthy bite! They're paleo, keto, low carb, whole30, and AIP.
Ingredients
- 1 zucchini chopped with ends removed
- ½ cup spinach
- ¼ red onion
- 2 cloves garlic
- 1 tbsp fresh parsley
- 1 tbsp lemon juice
- 2 tbsp coconut flour
- 2 tbsp olive oil
- 1 tsp dried dill
- 1 tsp dried oregano
- ¾ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 1 lb ground chicken
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Add the zucchini, spinach, red onion, garlic and parsley to a food processor and blend until the vegetables are finely shredded. Use a papertowel or nut milk bag to squeeze the excess liquid from the vegetables.
- Add the vegetables to a large bowl along with the remainder of the ingredeints. Stir well to combine.
- Roll the meatball mixture into meatballs (you'll have about 15-20) and place on the baking sheet.
- Transfer to the oven and bake for 25 minutes or until cooked through and the internal temperature reads 165 F.
- Serve fresh or store in the fridge for 3-4 days.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 4.6g | Protein: 26.8g | Fat: 10.4g | Fiber: 1.8g