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Chicken & Zucchini Meatballs with a Coconut Herb Sauce

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  1. Preheat your air fryer to 400° F.
  2. Attach the shredding head to the meat grinder base then attach the course shredding cone.  Feed the zucchini into the shredding head and push it down using the vegetable pusher. Shred into a mesh strainer. Gently press down on the grated zucchini with your fingers to drain the excess liquid.
  3. Next, attach the meat grinder head and grind the chicken thighs and breasts, alternating each while pushing it through.
  4. In a medium sized mixing bowl, add the ground chicken, garlic powder, red pepper flakes, parsley, oregano, egg, drained zucchini and salt and pepper.
  5. Working in batches, form into 1-inch balls using a 1 tablespoon cookie scoop and place the meatballs into the air fryer.
  6. Cook at 400°F for 10-12 minutes, or until cooked through.
  7. To make the sauce: Combine the coconut milk, parsley, scallions, lemon zest and juice and garlic. Use the immersion blender and process until smooth; season to taste with salt and pepper.
  8. Top the meatballs with the remaining parsley and red pepper flakes. Serve over cauliflower rice and drizzle with the sauce.

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