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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.
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