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Avocado Stuffed Meatballs

Prep Time 15 mins
Cook Time 5 mins
Servings -30


  • 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


  • 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