adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Chicken Zucchini Meatballs
Spicy Chicken Zucchini Meatballs
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy chicken zucchini meatballs made with hot Italian sausage, perfect for main dishes, pasta/zoodles, or as appetizer with marinara dip. Low-carb and versatile!
Ingredients:
  • 1 cup shredded zucchini, packed
  • 1/2 teaspoon salt
  • 1 1/2 pound bulk ground Hot Italian chicken sausage, see note
  • 1/2 cup minced onion
  • 1/2 cup grated pecorino Romano cheese
  • 1 egg, lightly beaten
  • Olive oil spray
  • 1 cup purchased marinara sauce, optional
Instructions:
  • Prepare a bed of fresh kitchen towels or paper towels, then lay out the zucchini shreds on top. Lightly sprinkle with salt and let it rest for approximately 15 minutes while you work on the rest of the ingredients.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and line a 12x18-inch sheet pan with parchment paper or foil.
  • In a large mixing bowl, mix together the flavorful chicken sausage, aromatic onion, tangy pecorino Romano cheese, and fragrant garlic.
  • Take the grated zucchini and roll it up in a towel like a jelly roll, pressing to remove excess liquid. Unroll the towel and combine the zucchini shreds with the other ingredients. Add the egg and mix until well combined.
  • Shape mixture into 18 to 20 2-inch meatballs and place them on the pan. Lightly coat them with olive oil spray.
  • Bake meatballs in the center of the preheated oven for 25-30 minutes until lightly browned and internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer near the center.
  • Optionally, accompany with store-bought marinara for dipping.

Similar Recipes