Chicken Meatballs (egg free)
Chicken Meatballs (egg free)
These are a filling and delicious snack and are very easy on the belly. They aren’t fried, have no eggs and instead rely on yogurt for binding and fluffiness. They taste nice and light - and are even tastier dipped in a yogurt sauce.
Prep Time: 20 minutes Cook Time: 25 minutes
Ingredients:
1 TBSP olive oil
1 small onion, finely chopped
1 zucchini, finely chopped
1-2 cups of spinach or kale finely chopped
¼ tsp sea salt
1 TBSP each of dried oregano, parsley and basil - make sure there are no added starches in your spices
1 TBSP 24-hour yogurt or Greek yogurt
1 pound ground chicken (I use 93% lean so the meatballs don’t dry out)
Directions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper if it isn’t a nonstick baking sheet.
Heat olive oil in a medium-sized frying pan and sauté the onions 5 minutes until translucent.
Add the zucchini and sauté 2-3 more minutes.
Add the spinach or kale and sauté a couple more minutes.
Mix in the salt and spices and remove from heat.
In a large mixing bowl, combine the yogurt, ground chicken and veggie/spice mix.
Shape into large 2-inch balls and place on the baking sheet.
Bake for 25 minutes until the internal temperature reaches at least 165 degrees. I let mine go to about 180 degrees.
Enjoy hot or cold with your favorite dipping sauce!
