Recipe of Chicken Veggie Meatballs

Ingredients:

• 1 lb (450g) ground chicken
• 1 small zucchini, grated and squeezed dry
• 1 small carrot, grated
• 2 cloves garlic, minced
• ¼ cup breadcrumbs (or panko)
• 1 large egg
• 2 tbsps chopped parsley
• ½ tsp onion powder
• ½ tsp paprika
• salt and black pepper to taste
• 1–2 tbsp olive oil for pan-frying

Instructions:

Prep The Veggies

• Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.

Mix The Meatballs

• In a large mixing bowl, combine ground chicken, grated zucchini, carrot, minced garlic, breadcrumbs, egg, parsley, onion powder, paprika, salt, and pepper. Mix well until evenly combined.

Form The Meatballs

• Using your hands or a scoop, form the mixture into small meatballs, about 1.5 inches in diameter. Place them on a plate or parchment-lined tray.

Cook in SENSARTE Pan

• Heat 1–2 tbsps olive oil in your SENSARTE Nonstick Deep Frying Pan over medium heat.                                                                                                                                                     
• Once hot, add the meatballs in batches - don’t overcrowd the pan. Sear each meatball for 2–3 minutes per side until golden brown and cooked through.

Serve and Enjoy

• Remove the meatballs and drain on a paper towel. Serve warm with your favorite dip - like garlic yogurt, spicy mayo, or classic marinara. They're perfect as a snack, party appetizer, or main dish with rice or pasta!

Tips:

• The deep sides of the SENSARTE Nonstick Deep Frying Pan help reduce splatter while evenly browning the meatballs.
• You can bake the meatballs after searing for 5–7 minutes at 375°F for extra doneness and crispiness.