- 1 lb Ground Chicken
- 2 Zuchinnis, grated
- 1 Cup Parmigiano Reggiano, grated
- 2 Cups Panko Bread Crumbs, divided
- 1 Egg, beaten
- 1 Lemon, juiced
- Salt & Pepper
- Preheat oven to 425°. Add egg, ground chicken, zucchini, parmesan cheese, lemon juice, 1 cup of the bread crumbs and salt & pepper to a large bowl. Combine well with your hands and form into 1″ balls.
- Add remaining bread crumbs to a plate. Roll meatballs in bread crumbs to form a crust. Place meatballs on a large parchment lined baking sheet.
- Bake for 15 minutes, or until internal temperature reaches 165° and meatballs are golden.
- Serve over pasta of choice with additional parmesan cheese as a garnish. This goes great paired with my Angel Hair Carbonara.