Preparation of ingredients:
Grate the zucchini and squeeze well to remove excess water.
Finely chop the onion and garlic.
Preparation of the dough:
In a large bowl, mix the ground chicken breast with the grated zucchini, chopped onion, chopped garlic, egg, breadcrumbs, grated cheese, fresh parsley, salt and pepper. Be sure to mix all the ingredients well.
Forming the meatballs:
Break off portions of the dough and form them into round, walnut-sized meatballs. This should make 12 to 14 meatballs.
Cook the meatballs:
In a large frying pan, heat a little extra virgin olive oil over medium heat.
Arrange the meatballs in the pan, taking care not to overlap them.
Fry the meatballs for about 4-5 minutes on each side, gently turning them with a spatula, until golden brown and cooked through. Make sure the chicken is cooked through and check that the meatballs are no longer pink in the middle.
Work:
Drain the meatballs on absorbent paper to remove excess oil.
Serve the chicken and zucchini meatballs hot, optionally accompanied by fresh tomato or yoghurt and herb sauce.
Suggestions:
You can personalise the meatballs by adding other aromatic herbs, such as basil, thyme or rosemary, to suit your taste.
If you prefer a lighter version, you can bake the meatballs instead of frying them in a pan. Place them on a baking sheet lined with baking paper and bake at 200°C for about 20-25 minutes, turning halfway through.
These meatballs are ideal as a main course, paired with a vegetable side dish or a fresh salad.
With this recipe, you won’t be able to resist the temptation to eat more than one meatball! Enjoy your meal!
