Preheat the oven to 375 degrees. This temperature is perfect for baking the meatballs, allowing them to cook through while developing a nice golden exterior.
Grate the zucchini and carrots. Gently pat the zucchini dry with a paper towel or clean dish towel; you don’t need to squeeze all the liquid out, just remove some of the extra moisture. This step is important to prevent soggy meatballs.
Add the grated vegetables to a large bowl along with the diced bell pepper. The combination of these fresh veggies will add flavor and moisture to your meatballs.
Now it’s time to add the pesto, bread crumbs, salt, and olive oil to the bowl. Stir everything together until well combined. This mixture should be slightly sticky yet cohesive, allowing you to form meatballs easily.
Next, fold in the ground chicken or turkey using your hands or a large fork. Make sure to mix everything gently; you want to combine the ingredients without overworking the meat, which can make the meatballs tough.
Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the meatballs from sticking and make cleanup a breeze.
Using a 1-inch scoop or a tablespoon, make small (1 to 1.5 inches) meatballs and place them on the baking sheet. If you prefer, you can also use your hands to roll them out.
Bake the meatballs at 375 degrees for about 15 minutes. If you’d like a bit of browning, switch to broil for an additional 1 to 3 minutes. If browning isn’t important, you can continue baking them for another 2 to 3 minutes, or until they are cooked through.
Once done, remove the meatballs from the oven and let them cool slightly before serving. Enjoy your Healthy Chicken Meatballs with your favorite sauce, on pasta, or in a sandwich!
