Persian Chicken Meatball Poppers With Fresh Lime & Chili

1. 1

   Preheat the oven to 350. Line baking trays with foil and spray them liberally with olive oil cooking spray.

2. 2

   Grate the zucchini into a large bowl with a box grater. Squeeze some of the water out. I do this with paper towels. Return the zucchini to the bowl and add the ground turkey or ground chicken, eggs, jalapeno, scallions, lime zest, bread crumbs, mint and salt. Mix to combine. Wet your hands or put a little olive oil on your hands and roll the mixture into marble-size balls. Place the meatballs on the foil-lined baking trays and bake for 10-15 minutes or until juicy but cooked in the through. Try not to overcook them or they'll become dry. Serve with a sprinkling of Aleppo pepper or paprika and lime wedges. Serve sour cream, Greek yogurt, creme fraiche or marinara for dipping. Enjoy!

* Per serving · 4 servings · Values may vary.

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