- minced chicken 400 grams
- Zucchini 2
- Eggs 2 • 130 kcal
- Breadcrumbs 60 grams
- Grated parmesan cheese 30 grams
- Chopped Parsley 1 tablespoon
- Minced garlic ½ clove
- Peanut oil for frying as much as is needed
Chicken and zucchini meatballs are a simple and delicious second course, ideal to make children eat some vegetables. In this recipe the classic chicken meatballs will be enriched with grated and raw zucchini, and also with eggs, grated parmesan cheese, breadcrumbs, salt, pepper and chopped parsley. Once ready, you can fry them in a pan with hot oil or bake them in the oven; the final result will be soft and delicious meatballs, to be served simply with a mixed salad. So let’s see all the steps to prepare them quickly and easily.
How to prepare chicken and zucchini meatballs
Put the minced chicken in a large bowl. Wash the zucchini, peel them (1) and grate them with a grater with large holes. Squeeze the pulp of the zucchini, so as to eliminate the water (2), and add them to the ground chicken with the eggs, the the grated parmesan cheese (3), the breadcrumbs, salt, pepper, garlic and parsley.
Knead well with your hands until you will have obtained a soft and homogeneous mixture (4). Form your meatballs, then fry them in hot oil until golden brown (5). Once ready, lift them with a slotted spoon and lay them on a plate with kitchen paper, so as to eliminate the excess oil. Serve your chicken and zucchini meatballs warm or cold (6).
You can preserve chicken and zucchini meatballs in the refrigerator for 2 days in an airtight container. You can also freeze them raw and defrost them when necessary; before cooking them in a pan, just remember to pass them in the breadcrumbs.