Category, , DifficultyBeginner

The easy low-carb tasty meatballs full of spicy flavour. The zucchini adds fibre and moisture to the meatballs. They are favourite finger snack for guests to enjoy during rugby.

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

 500 gm Chicken, minced
 1 cup Zucchini, grated
 2 tablespoon Jalapeño, minced
 1 Egg
 2 tablespoon Ground Cumin
 2 tablespoon Green Onions
 1 teaspoon Paprika
 1 teaspoon Cilantro, chopped
 1 teaspoon Garlic Powder
 1 teaspoon Salt
Dipping Sauce
 2 Eggs, room temperature
 1 cup Extra Virgin Olive Oil
 1 teaspoon Turmeric
 1 tablespoon Lemon Juice
 1/2 teaspoon Chilli Powder
 1 teaspoon Paprika
 Sea salt and black pepper, to taste

1

Preheat oven to 200°C. Line a baking sheet with parchment paper.

2
3

Use paper towels to squeeze any excess liquid from grated zucchini.

4
5

In a large bowl, combine all ingredients. Stir until well combined.

6
7

Use hands to form mixture into balls and set meatballs onto parchment paper.

8
9

Bake for 40 Minutes until browned and cooked through.

10
Dipping Sauce
11

In a blender, combine eggs, lemon juice, and spices. Blend on high speed until creamy, about 10 seconds.

12
13

While blender is still running, very slowly pour a thin, steady stream of extra virgin olive oil. Blend until thick.

14
15

Transfer to a small bowl; stir in salt and pepper to taste. Store in refrigerator in an airtight container.

Tip: Try swapping the chicken with ground beef, or kudu

Ingredients

 500 gm Chicken, minced
 1 cup Zucchini, grated
 2 tablespoon Jalapeño, minced
 1 Egg
 2 tablespoon Ground Cumin
 2 tablespoon Green Onions
 1 teaspoon Paprika
 1 teaspoon Cilantro, chopped
 1 teaspoon Garlic Powder
 1 teaspoon Salt
Dipping Sauce
 2 Eggs, room temperature
 1 cup Extra Virgin Olive Oil
 1 teaspoon Turmeric
 1 tablespoon Lemon Juice
 1/2 teaspoon Chilli Powder
 1 teaspoon Paprika
 Sea salt and black pepper, to taste

Directions

1

Preheat oven to 200°C. Line a baking sheet with parchment paper.

2
3

Use paper towels to squeeze any excess liquid from grated zucchini.

4
5

In a large bowl, combine all ingredients. Stir until well combined.

6
7

Use hands to form mixture into balls and set meatballs onto parchment paper.

8
9

Bake for 40 Minutes until browned and cooked through.

10
Dipping Sauce
11

In a blender, combine eggs, lemon juice, and spices. Blend on high speed until creamy, about 10 seconds.

12
13

While blender is still running, very slowly pour a thin, steady stream of extra virgin olive oil. Blend until thick.

14
15

Transfer to a small bowl; stir in salt and pepper to taste. Store in refrigerator in an airtight container.

Spicy Cocktail Meatballs