Zucchini Garlic Meatballs

Season with salt and pepper. Meatballs Preheat oven to 375F 190C degrees.


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Add salt and pepper generously and mix everything with your hand.

Zucchini garlic meatballs. Using a clean dish towel or paper towels press out as much moisture as possible. Roll the mixture into golf-ball-size meatballs about 1-ounce. In a medium bowl combine the ground chicken zucchini feta breadcrumbs and garlic powder.

I divide the meat mixture into 3 equal portions by weighing it out. Add some more salt and pepper to taste. Season with kosher salt and black pepper and form into.

Mix to combine. Place the meatballs in the air fryer basket and cook for 10 minutes turning once until golden brown. Add ground chicken 2 garlic cloves egg Parmesan parsley and red pepper flakes to a large bowl mix to combine.

Cook garlic for 1-2 minutes stirring often then add zucchini. When hot add the garlic and sauté until golden about 30 seconds. In a large bowl combine ground turkey mozzarella cheese 12 tsp garlic powder basil oregano crumbled bouillon cube salt black pepper and cilantro save a little cilantro for garnishing.

Transfer zucchini to a large bowl and add remaining ingredients and seasonings. Transfer to a colander to get rid of any excess water. Add the zucchini season with salt and pepper and cook on high heat until all the water evaporates from the skillet 5 to 7 minutes.

Place the olive oil in a large nonstick skillet over medium heat. Place the beef zucchini onion garlic Parmesan dill breadcrumbs and eggs in a bowl. Today I would like to share with you my Zucchini meatballs recipeWritten recipe.

In a large saucepan heat olive oil over medium high heat. Form chicken mixture into tablespoon-sized meatballs. Mix well and form 18 meatballs.

Then make 6 meatballs out of each portion. Let the zucchini drain in the sink for 5 minutes. Mix ground chicken 12 cup Parmesan cheese egg 2 garlic cloves parsley and red pepper flakes together in a large bowl.


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