NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

0.25 cup Oat flour

0.25 cup Grated zucchini

0.25 cup Grated carrot

1 tsp Olive oil

0.5 cup Tomato puree

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

• 3

  In a large mixing bowl, combine the ground chicken, oat flour, squeezed zucchini, grated carrot, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Gently mix the ingredients by hand until just combined, ensuring the vegetables are evenly distributed throughout the meat.

• 5

  Scoop the mixture and roll into small meatballs, approximately 1 inch in diameter, and place them on the prepared baking sheet.

• 6

  Lightly brush the tops of the meatballs with olive oil to help them brown.

• 7

  Bake for 15 to 18 minutes, or until the meatballs reach an internal temperature of 165°F and are lightly golden.

• 8

  While the meatballs bake, warm the tomato puree in a small saucepan over low heat.

• 9

  Serve the warm meatballs with the tomato sauce on the side for dipping.