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Chicken Meatballs and Zucchini

May 31, 2010

Who says you have to eat meatballs with spaghetti? I made these chicken meatballs that usually go into Italian Wedding Soup but also had made my favorite zucchini and thought, wait, these would be great together and they are.

Chicken Meatballs and Zucchini

For 6 servings you’ll need: 

For the Meatballs (a variation of Ina Gartens in Italian Wedding Soup)

3 cloves garlic, minced

1 pound ground chicken breast

1 large egg, beaten with 1 Tbsp. milk

1/2 cup fine bread crumbs

2 Tbsp milk

2 Tbsp parsley, minced

1/4 cup grated Parmigiano

1 tsp. dried oregano

½ tsp. dried ground fennel or mashed fennel seeds if you can’t find ground

1/4 tsp. ground pepper

1/4 tsp. salt

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking oil. Mix all ingredients in a bowl and drop by tablespoonful on baking sheet. You can roll these to make them round but don’t have to.Spray with cooking oil then bake for about 20 minutes or until lightly browned and cooked all the way through.

For Zucchini:

3 medium zucchini, sliced about 1/4″ thick

1 medium onion, chopped

2 cloves garlic, minced

2 Tbsp. olive oil

2 Tbsp. tomato paste

salt, pepper and pinch of cayenne pepper

2-3 Tbsp water

Heat olive oil in large skillet. sauté onion then add garlic until softened and lightly browned. Add sliced zucchini and cook on medium-high heat, turning only once so zucchini browns a bit. Add tomato paste, spices and stir to coat zucchini. Add water and continue to cook for about 10 minutes until zucchini is soft but not mushy.

One Comment leave one →
  1. October 14, 2011 7:18 am

    Amy, this sounds awesome!
    Have a fantastic weekend.
    🙂 Mandy

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