YOUR SOLIN GENERATED RECIPE
Baked Chicken Meatballs with Hidden Veggies
Oven-baked chicken meatballs packed with finely grated zucchini and carrots, offering a tender and juicy bite that toddlers will love.
INGREDIENTS
6 oz Ground chicken
1 large Egg
2 tbsp Almond flour
0.25 cup Zucchini
0.25 cup Carrots
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
1 tsp Olive oil
PREPARATION
Preheat your oven to 400°F and grease a baking sheet with the olive oil.
Grate the zucchini and carrots using a fine grater, then use a clean kitchen towel to squeeze all excess moisture out of the zucchini.
In a large mixing bowl, combine the ground chicken, egg, almond flour, zucchini, carrots, garlic powder, onion powder, and sea salt.
Mix the ingredients by hand until just combined, taking care not to overwork the meat which can make it tough.
Scoop and roll the mixture into 1-inch meatballs and space them evenly on the prepared baking sheet.
Bake for 15-18 minutes until the meatballs are golden brown and the internal temperature reaches 165°F.