Instructions

• Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
• Grate 1 cup zucchini and 1 medium carrot using a box grater. Place the grated zucchini on a paper towel and gently pat/squeeze to remove excess moisture.
• In a large mixing bowl, add 1 lb ground chicken, the drained grated zucchini, grated carrot, 1/4 cup basil pesto, 1 large egg, 1/3 cup breadcrumbs, 2 Tbsp grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes.
• Mix the ingredients with a spatula or clean hands until just combined; avoid overworking the mixture.
• Using a small to medium cookie scoop or your hands, form the mixture into about 22 meatballs, roughly 2 inches (golf-ball) in size.
• Arrange the meatballs in a single layer on the prepared baking sheet, leaving a little space between each.
• Bake in the preheated oven for 12–14 minutes, until the tops are lightly golden and an instant-read thermometer inserted into the center of a meatball registers 165°F (74°C).
• Remove the meatballs from the oven and let them rest 2–3 minutes before serving. Serve the pesto meatballs immediately.