Chicken Meatballs (Paleo, Whole30, Gluten Free, Egg Free, Nut Free)

4 standard portions

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Ingredients

• 1 small zucchini about 6 inches long or ¼ pound
• 1 pound ground chicken thighs or ground turkey (not super lean)
• 1½ tablespoons extra virgin olive oil and extra for greasing the pan and hands
• ¾ teaspoon Magic Mushroom Powder or another Nom Nom Paleo spice blend or Diamond Crystal kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon Freshly ground black pepper

Method

1. Heat the oven to 400°F with the rack in the middle.
2. While the oven is heating, shred the zucchini with the large holes of a grater. Gather the shredded zucchini in a clean kitchen towel and with a firm grip, wring out the extra liquid. You should end up with about ¾ cup drained shredded zucchini.
3. In a large bowl, combine the shredded zucchini with the ground chicken, extra virgin olive oil, Magic Mushroom Powder (or Diamond Crystal kosher salt), garlic powder, onion powder, and pepper.
4. Gently mix the meatball ingredients with your hands, but don’t overwork the meat. Use the zucchini strands as a guide—once they’re uniformly distributed, you’re done!
5. At this point, you can check for seasoning by frying up a tiny patty or microwaving it for 30 seconds. Taste it and adjust the seasoning accordingly! Bonus tip: at this point, you can chill the meatball mixture in the fridge for up to a day before forming the meatballs.
6. Use a medium (1½ tablespoon disher) to portion out 18 individual 1-inch meatballs. Then, coat your palms with extra virgin olive oil and roll the meatballs into uniform spheres.
7. Place the meatballs on a greased rimmed baking sheet and pop ’em in the oven for about 20 to 25 minutes, rotating at the halfway point.
8. The meatballs are done when the internal temperature measures 165°F and the tops are lightly browned. Enjoy!