These are perfect for a packed lunch and a great alternative to sandwiches and wraps I eat them cold and pack them with veggie sticks and blue cheese dressing it is a family favourite for us.

This recipe makes 34 meatballs I have calculated the macro nutrients per meatball so you can adjust to per person serve in our house those serves are: 8 meatballs for my husband, 6 for me and 4 for our daughter – (I am the only one who tracks macros)

Ingredients:
900g mince chicken
2/3 cup panko crumbs
1 small zucchini
1 onion diced small
2 eggs
salt and pepper
175ml (half a large bottle) Franks Buffalo sauce (or your favourite hot sauce)

Method:

preheat oven to 400°
grate the zucchini and place it in a strainer sprinkle with salt and let stand for 15 mins then squeeze out any excess water.
Combine all the ingredients except for the hot sauce

Line a baking tray with wax paper
shape into meatballs using a a heaped teaspoon (I actually use a ceramic asian soup spoon)
Bake in the oven for 15-20 mins until cooked though

remove from oven and transfer to a glass bowl or storage container and cover in hot sauce
While the meatballs are cooling cut carrot, cucumber, bell peppers into sticks.

Store the veggie sticks and meatballs separately.. the morning you want to eat them you can pack the meatballs and veggies in the same container with a small container of blue cheese or dipping sauce on the side.

This is a super simple prep job -I literally put it together while watching an episode of come dine with me 🙂

If you track calories or macros here is a tip – it doesn’t matter what size the meatballs are combine the macros of your starting ingredients and divide by the number of meatballs you mixture yields. In my case this macronutrient breakdown per meatball is 50cals P 5
so my total lunch with 6 meatballs, veggie sticks and blue cheese dressing was:
380Cals 20g protein 8g fat