YOUR SOLIN GENERATED RECIPE
Mini Chicken Meatballs with Hidden Veggies
Tender chicken meatballs baked with finely grated zucchini and carrots, served with a smooth marinara sauce for a nutritious and savory bite.
INGREDIENTS
8 oz Ground chicken
0.25 cup Zucchini
0.25 cup Carrots
0.25 cup Oat flour
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
0.5 cup Marinara sauce
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Grate the zucchini and carrots finely; squeeze the zucchini in a clean towel to remove all liquid.
In a large mixing bowl, combine the ground chicken, zucchini, carrots, oat flour, garlic powder, onion powder, sea salt, and black pepper.
Mix by hand until just combined, then form into 1-inch meatballs.
Arrange meatballs on the baking sheet and lightly brush each with olive oil.
Bake for 15 to 18 minutes until cooked through and slightly golden.
Heat the marinara sauce in a small pan over low heat.
Serve the warm meatballs with the sauce for dipping.