Description
These Mediterranean Veggie & Chicken Meatballs are the perfect healthy bite! They’re paleo, keto, low carb, whole30, and AIP.
Ingredients
Scale
- 1 zucchini, chopped with ends removed
- 1/2 cup spinach
- 1/4 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
- 3/4 tsp sea salt
- 1/4 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.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dish
- Method: Oven Baked
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Fat: 10.4g
- Carbohydrates: 4.6g
- Fiber: 1.8g
- Protein: 26.8g