Original video by @carolinagelen — all credit to the creator.
Sheet Pan Chicken Meatballs and Zucchini
Juicy chicken meatballs with an Italian sausage-style spice blend and sun-dried tomatoes, roasted on one sheet pan with tender zucchini. A simple 30-minute dinner.
Ingredients
For the zucchini
- —small zucchini · sliced into chunky 1-inch-thick pieces
- 1 big pinchsalt
- —black pepper
- —olive oil · a little
For the meatballs
- —ground chicken · coarsely ground, not finely pureed
- —ground coriander
- —fennel
- —paprika
- —cayenne pepper · for heat
- —sun-dried tomatoes
- —sun-dried tomato oil · from the jar
- —salt
- —black pepper · lots
- 3garlic cloves
Steps
- 1
Slice the zucchini into chunky pieces about 1 inch thick and put them in a bowl.
- 2
Add a big pinch of salt, black pepper, and a little olive oil, then toss to coat.
- 3
In another bowl, combine the ground chicken with the coriander, fennel, paprika, cayenne, sun-dried tomatoes, some of the sun-dried tomato oil, salt, plenty of black pepper, and the garlic.
- 4
Shape the mixture into meatballs.
- 5
Arrange the meatballs and zucchini on a sheet pan and bake until the meatballs are golden brown and juicy.
Creator's notes
Use coarsely ground chicken with some bite, not finely pureed, for the best meatball texture. The sun-dried tomatoes and their oil add a lot of flavor.
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