Hot Italian Chicken & Zucchini Meatballs

1. 1

   Lay out clean kitchen towels or paper towels to make a bed, and spread the zucchini shreds over it. Lightly sprinkle with salt and let sit while you prepare the other ingredients, about 15 minutes.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C), and line a 12x18-inch sheet pan with parchment or foil.

3. 3

   In a large mixing bowl, combine chicken sausage, onion, pecorino Romano cheese, and garlic.

4. 4

   Roll up the towel bed with the grated zucchini like a jelly roll, pressing as you go to squeeze out extra liquid. Unroll, add the zucchini shreds to the other ingredients, add the egg, and stir until all the meatball ingredients are well mixed.

5. 5

   Shape the mixture into 18 to 20 2-inch meatballs and place them on the prepared pan. Spray lightly with olive oil spray.

6. 6

   Bake the meatballs in the center of the preheated oven until lightly browned and an instant-read thermometer inserted near the center reads 165 degrees F (74 degrees C), 25 to 30 minutes.

7. 7

   Serve with purchased marinara as a dipping sauce, if desired.

• Calories 287.9 kcal Moderate
• Protein 26.85 g Good Source
• Carbs 9.53 g Moderate
• Total Fat 16.85 g High
• Saturated Fat 5.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 132.52 mg High
• Sodium 1129.72 mg High
• Fiber 1.38 g Low Source
• Sugar 4.02 g Moderate
• Added Sugar 1.47 g Low Source
• Calcium 252.54 mg Moderate
• Iron 2.21 mg Moderate
• Potassium 510.34 mg Moderate
• Vitamin A 72.45 mcg_rae Low Source
• Vitamin C 2.04 mg Low Source
• Vitamin D 0.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅