Well, they weren’t supposed to be green at least according to the photos on the original recipe. My husband and daughter didn’t complain though! They’re good for you and a great way to sneak veggies into meatballs if you have a picky eater. This recipe can easily be cut in half.
3 lbs ground chicken
2 yellow squash
Peppers (I used 1 small red and 1 medium green)
1 bag fresh baby spinach
15 baby carrots
1 cup panko breadcrumbs
salt & pepper to taste
2 Tbsp chopped garlic
Preheat oven to 350 degrees. In a food processor, chop all veggies and put into a large bowl. Add the ground chicken, breadcrumbs, eggs, salt, pepper and garlic and mix until all ingredients are combined.
Form meatballs into golf shape sizes and place them on a greased baking sheet. Bake for 30 minutes, flip and then bake for another 20 minutes.
If desired, simmer in any tomato sauce for about 20 minutes and enjoy.
Recipe from mambosprouts.com