Chicken Zucchini Meatballs

These fresh and quick chicken zucchini meatballs are a great way to enjoy an easy summertime dinner. After the meatballs are seared, a flavorful tomato sauce is created in the same pan. Whether served alone or on a bed of pasta, the meatballs and tomato sauce are the essence of summertime ingredients!
→ PRINT the Recipe: https://www.wyseguide.com/chicken-zuc...

Watch more videos like this:    • Chicken Recipes | Wyse Guide  

Follow me!
→ Visit my website: https://www.wyseguide.com
→ Sign up for my newsletter: https://wyseguide.com/newsletter
→ Facebook: http://bit.ly/WyseGuideFB
→ Instagram: http://bit.ly/WyseGuideIG

INGREDIENTS

For the meatballs:

2 cups grated zucchini
1 lb ground chicken
1/2 cup fresh bread crumbs
1/4 cup whole milk
1 large egg, beaten
2 tsp dried Italian seasoning
1/2 cup grated Parmesan cheese
1/2 tsp black pepper
1 tsp kosher salt

For the tomato sauce

2 tbsp olive oil
2 cloves garlic, thinly sliced
1 lb grape tomatoes, sliced in half
1/2 tsp kosher salt
1 cup basil leaves, separated
1 tsp lemon zest

INSTRUCTIONS

Preheat the oven to 375°F.

Place the grated zucchini in cheesecloth or a kitchen towel. Squeeze the zucchini to release and discard excess liquid, about 1/4 to 1/3 cup. Place the drained zucchini into a large bowl.

Add the ground chicken, bread crumbs, milk, egg, Italian seasoning, Parmesan cheese, black pepper, and kosher salt. Mix the ingredients together until they are well combined.

Using a #40 cookie scoop (about 2 tbsp), make meatballs and roll into a ball. Place the meatballs on a baking sheet, about 20-22 meatballs.

Once the meatballs are prepared, heat the olive oil over medium heat in a large 12-inch skillet. Once the oil is hot, brown the meatballs in two batches, turning to brown on all sides, 2 minutes per side. They will not be cooked all the way through. Returned the partially cooked meatballs to the baking sheet.

When all the meatballs are browned, add the sliced garlic to the warm skillet. Cook for 1 minute until the garlic is fragrant. Then add the sliced grape tomatoes. Sprinkle with kosher salt and half of the basil leaves. Cook over medium heat until the tomatoes begin to burst, 4-6 minutes.

Once the tomatoes burst, add all of the meatballs to the skillet on top of the sauce and place the skillet into the preheated 375°F oven. Bake until the internal temperature of the meatballs register 160°F, 8-12 minutes. If serving with pasta, cook the pasta during this time. When baked, tear the remaining basil leaves on top, grate fresh Parmesan cheese, lemon zest, and serve.

CHAPTERS
00:00 Intro
00:59 Preparing the zucchini
02:23 Preparing the meat mixture
05:10 Forming the meatballs
06:38 Preparing the tomato sauce
08:54 Adding the meatballs back in
10:35 Tasting the recipe

#dinner #weeknightdinners #recipe #summer #tomato

From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.