Saturday, October 2, 2010

Baked Mini Chicken Meatballs

For lunch my kids like anything mini; anything that they can eat with their fingers or can be served on a stick. These meat balls are nutritious, easy to make, they freeze well, and can be served hot or cold or with tomato sauce for dipping.

1 cup zucchini, chopped (about 1 zucchini)
1 cup carrots, chopped (about 2 carrots)
½ cup parsley, coarsely chopped
3 medium cloves garlic
¼ cup flour of choice/oatmeal
1 egg
1 pound boneless skinless chicken breasts
1 teaspoon sea salt
½ teaspoon ground pepper

1. Preheat oven to 350 degrees.
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic.
3. Add flour, egg, and chicken.
4. Then add salt, pepper and and process until thoroughly combined.
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet.
6. Bake meatballs for 20 to 25 minutes.
7. Ready to serve!

No comments:

Post a Comment