Muffin-Tin Chicken Meatballs (Gluten Free, Dairy Free)
By Leora Barak
1 1/2 lbs. ground chicken or turkey
1 small zucchini, grated
2 tbsps fresh cilantro, chopped
1 clove garlic, minced
2 tbsps bread crumbs, gluten-free
1 tsp salt
Freshly ground pepper to taste
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp Italian seasoning
Preheat oven to 375F.
Combine all ingredients and mix well with wooden spoon.
Using a teaspoon, fill each oiled mini muffin tin to the top with the ground chicken mixture.
Bake for 20 minutes or until the top turns golden brown.
Allow to cool and gently remove with a knife.
Serve as part of a meal or as an appetizer dipped in hummus or tahini.