Baked Chicken and Zucchini Meatballs

Method

1. 1

   Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.

2. 2

   Trim and coarsely grate the zucchini, then wrap it in a clean kitchen towel and squeeze out as much liquid as you can.

3. 3

   Peel and finely mince the garlic and finely chop the parsley.

4. 4

   In a large bowl, combine the ground chicken, squeezed zucchini, egg, Parmesan, breadcrumbs, garlic, parsley, salt and pepper. Mix with your hands until just combined.

5. 5

   With damp hands, roll the mixture into about 16 evenly sized meatballs and space them out on the tray.

6. 6

   Drizzle or brush the meatballs with the olive oil.

7. 7

   Bake for 20-25 minutes, turning halfway, until golden and cooked through (74°C in the centre).

8. 8

   Let rest for 2 minutes and serve warm.