Zucchini Meatballs Taste
Bake until they just begin to crisp. The zucchini helps to keep the meatballs moist while baking.
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When hot add the garlic and sauté until golden about 30 seconds.
Zucchini meatballs taste. Roll the mixture into golf-ball-size meatballs about 1-ounce. Let the zucchini drain in the sink for 5 minutes. Place the olive oil in a large nonstick skillet over medium heat.
Think of the flavors you love in a really good chicken parmesan but in the form of a cute little meatball and with the addition of zucchini. 1 kg of minced chicken 200 grams of cottage cheese 1 zucchini 1 egg 3 cloves garlic 2 tablespoons potato or corn starch salt and ground black pepper to taste. Mix to combine.
Place the meatballs in the air fryer basket and cook for 10 minutes turning once until golden brown. Once the meatballs are formed arrange them on a baking sheet with lemon slices. Heat the oven to 375 F.
Spray a large-rimmed baking sheet with cooking spray. In a medium bowl combine the ground chicken zucchini feta breadcrumbs and garlic powder. Add the zucchini season with salt and pepper and cook on high heat until all the water evaporates from the skillet.
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