- 1 lb. ground chicken breast (raw)
- 2 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel)
- 2–3 green onions, sliced
- 3–4 Tbsp cilantro, minced
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 tsp cumin (optional)
- Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)
- In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
- To cook on the stovetop:
- Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
- Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
- Serve with guacamole, salsa, or your favorite dip.
- CHICKEN: If you can’t find ground chicken breast, you can grind your own. Simply weight out 1 lb. chicken breast and pulse it in your food processor to “grind” until no large pieces remain. You can also easily substitute ground chicken thighs, ground turkey, ground pork, etc. Use what you like and what you can find!
- ZUCCHINI: Don’t be tempted to skip drying out your zucchini a bit with a paper/kitchen towel. Zucchini has a lot of moisture, and if you don’t squeeze it out beforehand, your meatballs may stick more to the pan if you’re pan-frying and have a bit more trouble holding together during baking.
This article and recipe adapted from this site
chicken zucchini poppers