Healthy Chicken Meatballs
These healthy chicken meatballs make a great weeknight meal. They are baked, gluten-free (no breadcrumbs), clean eating, and paleo!
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken breast
- 1/2 cup almond meal
- 1 tbsp Italian parsley, chopped
- 1/2 cup parmesan cheese, grated
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 egg
For The Sautéed Zucchini:
- 1 tbsp olive oil
- 1/2 red onion, thinly sliced
- 3 zucchini, sliced into 1/4-inch slices
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
Instructions
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To make the meatballs, preheat your oven to 425 degrees F and grease the bottom of a baking dish with olive oil, then set aside.
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In a large mixing bowl, combine the ground chicken, almond meal, chopped Italian parsley, grated parmesan, sea salt, pepper, garlic powder, and egg and mix very well.
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Using your hands, form the mixture into 2-inch meatballs.
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Place the meatballs into the baking dish, separating them a little bit so they can evenly bake.
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Put into the oven and bake for 15-20 minutes, until almost cooked through, and then turn the oven to broil for 3-5 minutes to create a crispy, golden-brown top.
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To make the zucchini, heat the olive oil over medium-high heat in a large skillet.
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Add thinly sliced red onion and cook for 2-3 minutes, until it starts to sweat.
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Add the sliced zucchini, sea salt, pepper, and garlic powder and stir to combine.
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Cover and cook for 6-8 minutes, or until zucchini is just tender, but not falling apart.
Recipe Video
Recipe Notes
Something to consider if you don't like your sautéed zucchini super mushy and more like zucchini stew than zucchini slices: Don't cook the zucchini all the way through. You should be taking the zucchini off the heat once they are about one minute past being tender. You'll want to cook at a higher heat to get them cooked quicker so as not to get all mushy. Plus, slice all the zucchini as evenly as possible so they all cook evenly.