Baked Chicken Meatballs with sautéed Veggies

Happy September folks!!
Today, I present to you baked chicken meatballs with sautéed veggies. The meatballs are made with ground chicken, which is a great alternative to ground beef. You can serve them as a main course with pasta or noodles or vegetables,  or these can also be served as an hors d’oeuvre. These meatballs over veggies make for an excellent and protein packed main course.

Ingredients
For the Meatballs:
1 pound ground chicken
1 Egg
1 Small Onion, grated
3-4 Cloves Garlic, minced
1/4 Inch Piece of Fresh Ginger, grated
1/4 Cup Cilantro, chopped
Few Sprigs of Mint, chopped
Salt and Pepper to taste
1/2 Teaspoon Paprika
1 Tablespoon Thyme, chopped
1 Tablespoon Parmesan Reggiano, grated
1 Teaspoon Lemon Juice

For Sautéed Vegetable:
1 Zucchini, cubed
1 Medium Tomato, Cubed
1 Small Onion, sliced
1 Small Green Pepper, Sliced
6 Ounces Artichoke Hearts
1 Tablespoon Capers
2 Tablespoon Cilantro, chopped
Salt and Pepper to taste
2 Cloves of Garlic, minced
2 Teaspoon Olive Oil

Process

1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil, and spray with cooking spray.
2. Mix all the ingredients for meatballs except the ground chicken, in a bowl. Add ground chicken to the bowl and mix gently, but don’t over work. Form the mixture into 15-20 meatballs; place on the prepared baking sheet.
3. Bake in center of preheated oven, flipping the meatballs halfway through, until the chicken is cooked – total 20 to 25 minutes.
4. In a medium skillet on medium-high heat, heat olive oil and cook green pepper and onions for about 3-4 minutes. Add minced garlic, zucchini,and tomato and cook for another 3 minutes.
5. Season the vegetables with salt and pepper followed by artichoke hearts and capers and stir until the artichoke is heated through. Adjust the seasoning if needed.
6. Mix the baked meatballs with sautéed veggies, sprinkle some more lemon juice, garnish with cilantro and serve warm.

Enjoy! 🙂