Keto Zucchini Meatballs with Ground Chicken or Ground Turkey is a healthy, filling, and appetizing dinner recipe which is served in a creamy, buttery, garlicky sauce. The result is totally drool-worthy.
Place shredded Zucchini out on a double-layer paper towel. Spread it out. Place another paper towel on the zucchini. Fold the paper towel to squeeze out as much water from shredded Zucchini as possible.
In a small bowl combine the ingredients for meatballs. Use your hands to combine everything. Use an ice cream scoop to scoop out a small portion of the meatball filling. Give it a round shape in your palm. Each Meatball should be about 1½ oz. Keep them on a plate.
In a pan heat some olive oil. As the oil gets hot, place Zucchini Meatballs. Do not crowd the pan. Leave some gap between each meatball. (SEE INSTRUCTIONS FOR BAKING MEATBALLS IN NOTES below)
In a clean pan, melt some butter. Add minced garlic, Red Pepper Flakes, Capers, and Lime Zest. Cook for 20-30 seconds on low heat.Add Cream Cheese and use a spatula to mix it in. Pour Milk and Add Grated Parmesan Cheese. Stir well to combine. Season with Salt and Pepper, as per your taste. Allow this to come to a slow boil. Take it off the heat.
Finally, add Meatballs to the Sauce. Garnish and Serve with Red chili flakes, Capers, Lime Zest, and Lime Wedges.
Video
Notes
How to Bake Zucchini Meatballs
Preheat Oven to 400°F or 200°C and Line a Baking Sheet with Parchment Paper.
Bake for 18-20 minutes until the meatballs are completely cooked and they are no longer pink on the inside.
Nutrition
Nutrition Facts
KETO Zucchini Meatballs (No Breadcrumbs)
Amount Per Serving
Calories 935Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 41g256%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 240mg80%
Sodium 1437mg62%
Potassium 708mg20%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 57g114%
Vitamin A 2467IU49%
Vitamin C 11mg13%
Calcium 852mg85%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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