Pesto Chicken Veggie Meatballs

Preheat the oven to 375 degrees.

Start by preparing the vegetable mixture:

Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture)

Add to a large bowl with the finely minced carrot and bell pepper

Add in the pesto, bread crumbs, and salt and stir to combine.

Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it's well-combined

Try not to over-work the mixture.

Line a baking sheet with foil or a slipat and drizzle with oil.

Using a 1" scoop or a Tablespoon, make small (1-1 1/2") meatballs and place them on the baking sheet

(you can also just use your hands to roll them out)

Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes

If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.

Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!