Ingredients

• 2 tbsp rapeseed oil
• 1 small zucchini, finely chopped
• 1 red pepper, finely chopped
• 1 yellow pepper, finely chopped
• 3 large garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1.5 lbs ground chicken (or turkey)
• 1/4 cup fresh parsley, chopped
• 1 large egg
• 1/2 cup breadcrumbs
• 1/2 cup parmesan cheese

Method

1. Heat the rapeseed oil on high in a large skillet. When oil gets hot, toss in the zucchini, peppers, garlic, red pepper flakes and pepper to taste. Cook for 5 minutes, transfer to a dish and allow to cool.
2. In a large bowl, mix the ground chicken, cooled veggies, parsley, egg, breadcrumbs and cheese (Add some extra red pepper flakes if you like it spicy).
3. Place some baking parchment/tin foil on a baking tray.
4. Form your meatballs and place on the tray. If mixture is too sticky to handle, coat your hands with rapeseed oil.
5. Lightly drizzle a large pan with rapeseed oil and cook the meatballs in batches – for about 5 minutes per side, on medium low heat. You can crack one open to make sure they are cooked through. You may also bake them at 200°C for 20 minutes.

Makes between 20-30 meatballs depending on the size you make them!

Serve with tomato sauce/spaggetti/quinoa/spinach/salad/sweet potato fries and sweet’n sour sauce goes well with them too 😀

Enjoy 🙂

Tee x