chicken zucchini meatballs

When produce is in season, you have to take full advantage, and these chicken zucchini meatballs with quick tomato sauce are super delicious! It’s fast to make and is perfect for a weeknight dinner.

INGREDIENTS

For the meatballs:

• 2 cups grated zucchini
• 1 lb ground chicken
• 1/2 cup fresh bread crumbs
• 1/4 cup whole milk
• 1 large egg, beaten
• 2 tsp dried Italian seasoning
• 1/2 cup grated Parmesan cheese
• 1/2 tsp black pepper
• 1 tsp kosher salt

For the tomato sauce

• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 lb grape tomatoes, sliced in half
• 1/2 tsp kosher salt
• 1 cup basil leaves, separated
• 1 tsp lemon zest

INSTRUCTIONS

• Preheat the oven to 375°F.

• Place the grated zucchini in cheesecloth or a kitchen towel. Squeeze the zucchini to release and discard excess liquid, about 1/4 to 1/3 cup. Place the drained zucchini into a large bowl.

• Add the ground chicken, bread crumbs, milk, egg, Italian seasoning, Parmesan cheese, black pepper, and kosher salt. Mix the ingredients together until they are well combined.

• Using a #40 cookie scoop (about 2 tbsp), make meatballs and roll into a ball. Place the meatballs on a baking sheet, about 20-22 meatballs.

• Once the meatballs are prepared, heat the olive oil over medium heat in a large 12-inch skillet. Once the oil is hot, brown the meatballs in two batches, turning to brown on all sides, 2 minutes per side. They will not be cooked all the way through. Returned the partially cooked meatballs to the baking sheet.

• When all the meatballs are browned, add the sliced garlic to the warm skillet. Cook for 1 minute until the garlic is fragrant. Then add the sliced grape tomatoes. Sprinkle with kosher salt and half of the basil leaves. Cook over medium heat until the tomatoes begin to burst, 4-6 minutes.

• Once the tomatoes burst, add all of the meatballs to the skillet on top of the sauce and place the skillet into the preheated 375°F oven. Bake until the internal temperature of the meatballs register 160°F, 8-12 minutes. If serving with pasta, cook the pasta during this time. When baked, tear the remaining basil leaves on top, grate fresh Parmesan cheese, lemon zest, and serve.