Name: Mini Chicken and Veggie Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz ground chicken; 0.25 cup zucchini; 0.25 cup carrot; 1 large egg; 2 tbsp almond flour; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 1 tsp olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mini Chicken and Veggie Meatballs

Pan-seared ground chicken and finely shredded vegetables create these soft and savory bite-sized meatballs that are perfect for little hands.

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NUTRITION

Protein

55.7g

Fat

34.2g

Carbs

8.4g

SERVINGS

1 serving

INGREDIENTS

8 oz ground chicken

0.25 cup zucchini

0.25 cup carrot

1 large egg

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

1 tsp olive oil

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PREPARATION

1
Shred the zucchini and place it in a clean kitchen towel, then squeeze out all excess moisture to ensure the meatballs hold their shape.
2
Shred the carrot and add it to a large mixing bowl along with the ground chicken, squeezed zucchini, egg, almond flour, garlic powder, onion powder, and sea salt.
3
Use your hands to gently mix the ingredients until just combined, being careful not to overwork the chicken.
4
Scoop about 1 tablespoon of the mixture at a time and roll into small, toddler-sized balls.
5
Heat the olive oil in a large non-stick skillet over medium heat.
6
Add the meatballs to the skillet and cook for 8-10 minutes, turning frequently until golden brown and cooked through.
7
Remove from the heat and let the meatballs cool slightly before serving to ensure they are safe for little ones.