Chicken Veggie Meatballs (Print Version)
# Ingredients:
01 -
700g chicken breast.
02 -
600g zucchini.
03 -
100g Bayonne ham.
04 -
A couple of onions.
05 -
One egg.
06 -
50g breadcrumbs.
07 -
A tablespoon of olive oil.
08 -
280g uncooked rice.
09 -
Three red peppers.
10 -
Three green peppers.
11 -
Two onions for garnish.
12 -
Four tablespoons of olive oil.
13 -
Salt.
14 -
Espelette pepper.
# Instructions:
01 -
Grate the zucchini and toss them in a skillet briefly. Dice the peppers into small pieces and finely chop the onions.
02 -
Combine the zucchini, chopped ham, minced chicken, onions, breadcrumbs, and egg in a big bowl. Wet your hands and form 35 small meatballs.
03 -
Pop the meatballs in the oven at 200°C with fan mode for around 30 minutes.
04 -
Sauté the peppers and onions in a hot pan for 15 minutes with some olive oil, salt, and Espelette pepper.
05 -
Layer 40g of rice, the cooked peppers, and five meatballs per jar. Then sterilize the jars for two hours.
# Notes:
01 -
This dish provides roughly 30% of daily fiber needs and can stay good for a long time after proper sealing.