- 1 pound (454g) ground chicken
- 1/2 cup (60g) finely grated zucchini, weighted before squeezing
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly cracked black pepper, to taste
- Pre-heat the oven to 425-F. Line a baking sheet with parchment paper.
- Put the grate zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
- In a bowl, combine all ingredients.
- With damp hands, roll the mixture into 12 balls, roughly 1 1/2 inches each. Place them on the baking sheet with a little space between them.
- Bake 15-18 minutes. They should be lightly browned and the internal temperature should be 165-F.
- Allow the meatballs to rest a few minutes before serving.