Course: Main course/ Appetizer
Baked cheese stuffed chicken meatballs: flavorful, easy to make, versatile and can be made in advance and frozen for quick weeknight meals.
- 300 grams (10.6 ounces) lean ground chicken breast
- 1 zucchini grated
- 1 carrot peeled and grated
- 1 tablespoon fresh parsley finely chopped
- 5 tablespoons breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 85 grams (3 ounces) cheddar cheese cubed
- Olive oil non-stick cooking spray
Preheat the oven to 200 degrees C (392 degrees F). Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, grated vegetables, parsley, breadcrumbs, salt and pepper.
Mix until all ingredients are combined. If the mixture is too wet add more breadcrumbs.
Take 1 tablespoon of the mixture, put a cube of cheddar cheese in the center and form a ball (slightly wet your hands, it helps from sticking).
Place the meatballs on the baking sheet, spray with olive oil and bake for 20 minutes or until golden.
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Calories: 48, Fat: 1.9g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 176mg, Carbohydrates: 2.3g, Sugar: 0.5g, Protein: 5g
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