Happy Thursday! I feel like this week is flying by. They always do. I’ve been trying so hard not to overload my to-do list each day. I find that putting more than 5 things on it is pushing it and just sets me up to feel disappointment in myself, but the struggle is real.

Compared to actual real struggles, having a lot of work you love (as opposed to not enough work at all) is a nice dilemma to have—having gone through the economic crisis as a wet-behind-the-ears young professional in 2008, I’ll probably be that little old lady who’s grateful to have a job and keeps careful spreadsheets of her finances. Hopefully these type-A tendencies will help my brain age well? Just to be sure, maybe I should work on adding more blueberries into my diet. I just get over-ambitious some days.

I know I’ve been talking a lot about meal prep recently. If I had a more spacious kitchen where I could lay all the goods out on the counter, I’d take some pretty shots for you, but NYC kitchens are hilariously, well, tiny. Hence all the split screen and collage action.

weekend-food-prep

Today I’ve got a recipe to share from one of my recent meal-preps: Zucchini and feta chicken meatballs. I loved my baked roasted garlic turkey meatballs, but I was curious to see what else could be shaped into a ball with meat. For example, meatballs are a great vehicle for vegetables (those cooking for the veggie-averse, take note!). I had some grated zucchini in the freezer, so decided to defrost that and see what happened. This came out so well, I would totally do it again on purpose. And I did. File this under: Ugly But Good. Really good.

spaghetti-squash-and-meatballs

I’ve had these over salad, over zucchini noodles, over steamed greens, and over spaghetti squash—all seriously delish! I hope you love this weird-is-good recipe as much as I do!

Baked Zucchini Feta Chicken Meatballs 

Ingredients: 

  • 1 lb ground chicken
  • 2/3 cup grated zucchini, drained of liquid
  • 1/4 cup crumbled feta
  • 1 egg, beaten
  • 1/2 cup rolled oats
  • 1 tablespoon ground flax
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

baked-chicken-meatballsDirections: 

  1. Preheat oven to 400 degrees F. Line a baking tray with foil. Grease very lightly with butter, oil, or cooking spray.
  2. In a large bowl, mix ingredients together. Form into 16 balls and place on foil-lined baking sheet.
  3. Bake at 400 degrees F for 15 minutes. Flip meatballs and bake another 13-15 minutes or until lightly browned.
  4. To serve, toss with your favorite sauce and enjoy over pasta or zucchini noodles. These are also delicious over salad or steamed greens.

(Serves 4 )

zucchini-feta-meatballs

 

What’s your favorite weird-is-good food? 
This has been another installment of the Running with Spoons Thinking Out Loud link party, where randomness is the name of the game. Thanks to Amanda for hosting.

Thinking Out Loud2 - Zucchini Feta Chicken Meatballs


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