Name: Baked Chicken Meatballs with Marinara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz ground chicken; 1 large egg; 1 tbsp almond flour; 0.5 cup zucchini; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup marinara sauce; 1 tsp fresh parsley

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
Grate the zucchini using a box grater and use a clean kitchen towel to squeeze out as much moisture as possible until very dry.
In a large mixing bowl, combine the ground chicken, squeezed zucchini, egg, almond flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper.
Mix the ingredients gently with your hands until just combined, taking care not to overwork the meat which can make meatballs tough.
Roll the mixture into 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
Bake for 15 to 18 minutes, or until the meatballs are golden on the outside and reach an internal temperature of 165°F.
While the meatballs are in the oven, pour the marinara sauce into a large skillet and warm over medium-low heat.
Once the meatballs are finished baking, carefully transfer them into the skillet with the warm sauce and toss gently to coat.
Serve the meatballs immediately, garnished with a sprinkle of fresh chopped parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes