This made about 20 meatballs
2 lb. ground chicken breast (raw)
4 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel) ( i only had 2 c)
3-6 green onions, sliced ( I did 3, next time I did 6)
4-6 Tbsp cilantro, minced (I use one bunch of the stems)
1 t garlic powder or, 2 clove garlic, minced
2 tsp salt
1/2 tsp pepper
4 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel) ( i only had 2 c)
3-6 green onions, sliced ( I did 3, next time I did 6)
4-6 Tbsp cilantro, minced (I use one bunch of the stems)
1 t garlic powder or, 2 clove garlic, minced
2 tsp salt
1/2 tsp pepper
I didn't add-
3/4 tsp cumin (optional, I didn't add)
Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)
Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)
INSTRUCTIONS
I chopped up the zucchini in the food processor, take out, squeeze out liquid, and put in big bowl. Then chop green onions (chopped celery, if applicable) and cilantro stems in food processor, take out and put in same bowl as zucchini. Chop up meat in food processor, then add to big bowl.
In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
To cook on the stovetop:
Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
To cook on the stovetop:
Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with Guacamole and I added 1/4c of cilantro, I made it in the food processor. Make the guacamole first so you don't have to completely wash out the food processor b/c there was raw meat in it.
11/29/18
I didn't have zucchini, so i used
3 chopped sauteed celery sticks
1 c cooked brown rice
12/18 one time i used just the stems of the cilantro b/c i had other recipe plans for the leaves, still turned out great with just the stems.
1/2019
i used the whole bunch of cilantro (leaves and stems) b/c i knew it would all go rotten if i didn't use it up right then.
11/29/18
I didn't have zucchini, so i used
3 chopped sauteed celery sticks
1 c cooked brown rice
12/18 one time i used just the stems of the cilantro b/c i had other recipe plans for the leaves, still turned out great with just the stems.
1/2019
i used the whole bunch of cilantro (leaves and stems) b/c i knew it would all go rotten if i didn't use it up right then.
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