Chicken zucchini meatball poppers
Chicken zucchini meatball poppers are a healthy, flavourful twist on traditional meatballs, combining ground chicken and grated zucchini with spices for a delicious treat. These bite-sized poppers are easy to prepare and are perfect as an appetizer or a main dish.
Cook time 25 min
Prep time 10 min
Ingredients:
16 oz chicken thighs1.50 zucchini
2 tbsp onion powder
1 tsp coriander leaves
2 garlic cloves
1 tsp salt
1 tsp black pepper
Chicken zucchini meatball poppers are a delicious and healthy twist on traditional meatballs. Packed with lean chicken and shredded zucchini, they make a great appetizer, snack, or even a main course. These poppers are easy to make and are bursting with flavor from the combination of spices and fresh ingredients.
Instructions:
- Chicken Thighs: If the chicken thighs have bones and skin, remove them. Chop the chicken thighs into small, manageable pieces for easier processing.
- Zucchini: Grate the zucchinis using a grater. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. This will prevent the meatballs from becoming too watery.
- Garlic: Peel and finely mince the garlic cloves.
- In a large mixing bowl, add the chopped chicken thighs, grated zucchini, minced garlic, onion powder, dried coriander leaves, salt, and black pepper. Mix everything together thoroughly. You can use your hands for better incorporation.
- Using your hands or a small scoop, form the mixture into small, bite-sized meatballs, approximately 1 to 1.5 inches in diameter. Place the formed meatballs onto a baking sheet lined with parchment paper. Ensure they are evenly spaced out so they cook uniformly.
- Place the baking sheet in the preheated oven. Bake the meatballs for about 20-25 minutes, or until they are golden brown and fully cooked through. You may want to turn them halfway through the cooking time to ensure even browning.
- Allow the meatballs to cool slightly before serving. These chicken zucchini meatball poppers can be enjoyed on their own, with a dipping sauce, or as part of a larger meal.
- For an extra burst of flavor, consider serving with a yogurt-based dipping sauce or a sweet chili sauce.
Chicken zucchini meatball poppers are a nutritious and versatile dish that can be enjoyed in various ways. With minimal ingredients and simple preparation, they are perfect for busy weeknights or casual gatherings. Using this recipe, you can whip up a batch of these tasty poppers that are sure to be a hit with family and friends.
Chicken zucchini meatball poppers FAQ:
Bake the meatballs in a preheated oven at 400°F (200°C) for about 20-25 minutes. They should be golden brown and fully cooked through.
The meatballs are done when they are golden brown on the outside and have an internal temperature of 165°F (74°C). You can also cut one in half to check that it’s no longer pink inside.
Yes, you can substitute chicken thighs with ground turkey or lean ground beef. Adjust the cooking time as necessary, as different meats may require varying times to cook through.
Store leftover meatball poppers in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months; reheat them in the oven when ready to serve.
These poppers pair well with a yogurt-based dipping sauce, sweet chili sauce, or marinara. They can also be served alongside a salad or as part of a larger meal.
Tips:
- Make sure to finely chop or grate the zucchini to ensure it mixes well with the chicken.
- If the mixture seems too wet, you can add a little bit of bread crumbs to help it bind together.
- Use a small cookie scoop or your hands to form evenly sized meatballs for consistent cooking.
- Consider serving with a dipping sauce like tzatziki or marinara to complement the flavors.
- These poppers can be baked in the oven or fried in a pan, depending on your preference.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 20g
Carbohydrates 4.82g
Fiber 1.39g
Sugar 3.05g
Fat 20g
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