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Easy Chicken and Zucchini Meatballs

  • Serves: 4-5 (makes ~20 meatballs) | Prep time: 10 minutes | Cook time: 15 minutes
Ingredients
  • 500g chicken breast mince
  • 1 medium zucchini, grated (excess moisture squeezed out)
  • ½ brown onion, finely diced
  • 2 cloves garlic, minced
  • ⅓ cup (35g) breadcrumbs
  • 1 egg
  • Salt and pepper, to taste
  • 1 tbsp olive oil, for cooking
Sauce
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tsp garlic
  • 1 tap ginger
  • 2 tbsp water
Methods

  1. Grate the zucchini and use your hands or a clean tea towel to squeeze out as much moisture as possible. This step is important — it stops the meatballs from falling apart.

  2. Add chicken mince, zucchini, onion, garlic, breadcrumbs, egg, salt and pepper to a large bowl. Mix well to combine.
  3. Roll into even balls, roughly the size of a golf ball (about 1 heaped tablespoon each). You should get around 20.
  4. Heat olive oil in a large non-stick frypan over medium heat. Cook meatballs in batches for 10–12 minutes, turning regularly, until golden on all sides and cooked through.
  5. Rest for 2 minutes before serving.

 

 

 

Notes
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