I am a big fan of meatballs and primarily make them with only ground chicken, and if I feel fancy, a bit of shredded cheese and breadcrumbs. But previously for Valentine’s Day, I made them with meat and stuffed them with cheese! (Recipe HERE) and was thinking “what else can I stuff a meatball with?” Well, last week Instagram helped me answer that question. While I was scrolling, I saw an image of chicken meatballs stuffed with avocado. I stopped scrolling and immedialtey wrote it down on my to-make list. I didn’t even need to look at the recipe and came up with the below, which turned out amazing! Give this recipe a try if you’re an avo and meatball fan! And let me know what else you’ve stuffed a meatball with or what I should give a try!
Ingredients:
- 1 1/2 pounds ground chicken
- 2 TBSP Greek Yogurt
- 1 TBSP Everything Bagel Seasoning
- 1 TSP Salt and Pepper
- 1/2 TSP Cayenne Pepper
- 1 large avocado
- Large Zucchini (for 2 servings) if you have a spiralizer, Zucchini noodles, or pasta of choice
- Tomato Sauce (about 1/2 cup per serving)
- 1 TBSP Grapeseed Oil
Instructions:
- Preheat the oven to 400°F
- In a large bowl, combine the chicken, Greek Yogurt, and spices (be careful not to stir too much as you don’t want to overwork the chicken)
- Cut avocado into cubes (about 1/4 inch by 1/4 inch) (it’s okay if they aren’t exactly a cube due to the shape of the avocado) and reserve a few cubes for garnish
- Line a rimmed cookie sheet with tin foil
- Place a cooling rack inside the cookie sheet (this will allow the meatballs to cook more evenly and become lightly crisp)
- Spray the cooling rack with cooking spray
- Form the mixture into small (about the size of a golf ball) balls with your hands and working with one at a time, create a divot in the center
- Place an avocado cube in the divot, then carefully pinch the edges around to seal in the avocado
- Place meatball on cooling rack
- Repeat the process until all meat is used (you’ll make about 9 meatballs)
- Bake in oven for 22-25 minutes or until done through
- While meatballs are baking, spiralize your zucchini
- As meatballs are resting, heat a sauté pan over medium heat
- Add zucchini noodles and sauté until slightly soft
- Add tomato sauce (and spices again if you want, but not as much)
- Stir and cook until warm throughout
- Transfer zucchini noodles and sauce to a bowl
- Top with meatballs and a few extra cubes of avocado
Avocado Stuffed Meatballs
Prep Time15 mins
Cook Time5 mins
Servings: -30
Ingredients
- 1 1/2 Pounds Ground Chicken
- 2 TBSP Greek Yogurt
- 1 TBSP Everything Bagel Seasoning
- 1 TSP Salt
- 1 TSP Pepper
- 1/2 TSP Cayenne Pepper
- 1 Large Avocado
- 1 Large Zucchini (Zucchini Noodles or Pasta of Choice)
- Tomato Sauce (about 1/2 cup per serving0
- 1 TBSP Grapeseed Pil
Instructions
- Preheat the oven to 400°F
- In a large bowl, combine the chicken, Greek Yogurt, and spices (be careful not to stir too much as you don't want to overwork the chicken)
- Cut avocado into cubes (about 1/4 inch by 1/4 inch) (it's okay if they aren't exactly a cube due to the shape of the avocado) and reserve a few cubes for garnish
- Line a rimmed cookie sheet with tin foil
- Place a cooling rack inside the cookie sheet (this will allow the meatballs to cook more evenly and become lightly crisp)
- Spray the cooling rack with cooking sprayForm the mixture into small (about the size of a golf ball) balls with your hands and working with one at a time, create a divot in the center
- Place an avocado cube in the divot, then carefully pinch the edges around to seal in the avocado
- Place meatball on cooling rack
- Repeat the process until all meat is used (you'll make about 9 meatballs)
- Bake in oven for 22-25 minutes or until done through
- While meatballs are baking, spiralize your zucchini
- As meatballs are resting, heat a sauté pan over medium heat
- Add zucchini noodles and sauté until slightly soft
- Add tomato sauce (and spices again if you want, but not as much)
- Stir and cook until warm throughout
- Transfer zucchini noodles and sauce to a bowl
- Top with meatballs and a few extra cubes of avocado
Stay hungry…