My grandson, who is five, made these and ATE them! That is proof positive that these meatballs are mighty marvelous! When trying a new food my grandson will either say “no thank you” or “it’s a little good”. These meatballs got a thumbs up and were requested to be made again for supper.
This recipe is full of fresh seasonal ingredients. It makes 12 to 14 meatballs baked on a tray. While younger palates like the meatballs on their own…I think the addition of a pesto mayonnaise would be delightful. That would be just some mayonnaise mixed with basil pesto in a bowl. Measurements to your taste.
Ingredients:
1/4 teaspoon of granulated garlic (that’s the children’s version)…two cloves of diced/smashed garlic paste for an all adult party.
1/4 cup fresh basil leaves sliced very thin
1 large zucchini, grated
1 large ear of fresh corn cut off the cob
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
1/2 cup Panko bread crumbs
1 pound ground chicken
Directions:
- Finely mince the basil.
- Grate the zucchini
- Add the garlic and basil to the zucchini
- Add the corn
- Break the egg in a bowl and whisk until smooth
- Add the egg, salt and pepper to th zucchini
- Add the parmesan, bread crumbs, and ground chicken
- Mix all ingredients together
- Form 1/4 cup scoops into meatballs
- Place on a lied baking sheet and bake for 12 minutes at 425 degrees Fahrenheit.
Ground chicken from Hillacres Pride (did you know they sell that?…..they do now!!)
Eggs from Hillacres Pride
Basil from Flaim or Formisano Farms
Zucchini from A. T. Buzby, or Viereck Farm, or Muth Organic Farm, or Springdale Farm, or Savoie Organic Farm, or Fruitwood Farms.
Corn from A.T. Buzby, Echert’s, or Muth Organic Farm,
Parmesan cheese from Villa Barone
yellow room upstairs 