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⏱️ Time

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: ~35 minutes

🍽️ Servings

• 4–6 servings (about 18–22 meatballs)

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🧾 Ingredients

🥩 Meatball Base

• 1 lb (450 g) extra-lean ground chicken or turkey (99% lean preferred)
• 1 egg white (or 2 tbsp liquid egg whites)
• ½ cup finely grated zucchini (squeezed dry)
• ¼ cup finely grated onion
• 2 cloves garlic, minced
• ¼ cup quick oats (or oat flour)
• 2 tbsp chopped fresh parsley

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🌿 Seasoning

• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika (optional)

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🍅 Optional Zero/Low Point Sauce

• 1½ cups crushed tomatoes (no sugar added)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt & pepper to taste
• Fresh basil (optional)

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👩‍🍳 Step 1: Prepare the Veggies

1. Grate zucchini and onion finely.
2. Place zucchini in a clean towel and squeeze out excess water.

👉 This step is important—removes moisture so meatballs don’t fall apart.

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👩‍🍳 Step 2: Mix the Meatball Mixture

In a large bowl combine:

• ground chicken/turkey
• egg white
• grated zucchini
• grated onion
• garlic
• oats
• parsley
• all seasonings

Mix gently

• Use hands or spoon.
• Mix just until combined.

⚠️ Don’t overmix (keeps meatballs tender).

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👩‍🍳 Step 3: Shape the Meatballs

• Wet hands slightly to prevent sticking.
• Roll into balls (about 1–1.5 tbsp each).

Place on a parchment-lined baking tray.

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👩‍🍳 Step 4: Bake

• Preheat oven to 200°C (400°F)
• Bake for 18–22 minutes

They are done when:

• Internal temperature reaches 165°F (74°C)
• Outside is lightly golden
• Firm to touch

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🍅 Step 5: Optional Tomato Sauce

While meatballs bake:

1. Heat a saucepan over medium heat.
2. Add garlic and cook 30 seconds.
3. Add crushed tomatoes and oregano.
4. Simmer 8–10 minutes.
5. Season with salt, pepper, and basil.

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👩‍🍳 Step 6: Combine & Serve

Add baked meatballs into sauce (optional) and simmer 2–3 minutes.

Serve hot.

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🍽️ Serving Ideas (Zero/Low Point Friendly)

• Zucchini noodles 🍝
• Steamed broccoli 🥦
• Cauliflower rice
• Shredded cabbage
• Lettuce wraps 🥬
• Soup-style in broth

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💡 Tips for Perfect Meatballs

Keep them juicy

• Use zucchini (adds moisture without fat)
• Don’t overbake

Keep them firm

• Always squeeze zucchini dry
• Don’t skip oats or egg white

Flavor boost

Add:

• chili flakes 🌶️
• parmesan (adds points if used)
• lemon zest 🍋
• fresh basil

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🔄 Variations

🍗 Italian Style

Add extra oregano + basil + garlic

🌶️ Spicy Version

Add:

• red pepper flakes
• cayenne pepper

🧀 Cheesy Version (not zero point)

Add a small cube of mozzarella inside each meatball

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🥗 Approximate Nutrition (Per Serving, 5 servings)

• Calories: 160–220
• Protein: 25–30 g
• Carbs: 5–8 g
• Fat: 2–6 g
• Fiber: 1–2 g

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🧊 Storage

Refrigerator

Store for up to 4 days

Freezer

Freeze cooked meatballs up to 2–3 months

Reheat

• Microwave 1–2 minutes
• Or simmer in sauce on stovetop