Baked Chicken and Apple Meatballs

🍗 Fit Meatballs: Juiciness Without Frying

Making chicken meatballs at home ensures quality lean meat, but they often turn out dry or require frying to be tasty. This recipe solves both problems: we will bake them to drastically reduce the fatty caloric content, and we will include grated apple in the dough. The fruit releases its juices during baking, guaranteeing meatballs that are tender on the inside and golden on the outside.

🍎 Why it is exceptionally healthy

• Clean Cooking: By using the oven instead of frying in abundant oil, we avoid fat oxidation and cut calories in half.
• Pure Protein: Ground chicken breast is the queen of lean proteins, excellent for muscle development.
• Pectin Fiber: The apple not only provides juiciness, but its pectin helps regulate cholesterol and adds a subtle natural sweetness.

📝 Step-by-Step Preparation

1. The Apple Trick: Peel and finely grate 1 small sweet apple (like Golden or Fuji, about 3.5 oz / 100g). Squeeze it a bit if it releases too much water.
2. The Protein Dough: In a large bowl, put 14 oz (400g) of ground chicken (make sure it's breast minced by your butcher). Add the grated apple, 1 free-range egg, 1 finely minced garlic clove, 1 teaspoon of freshly chopped parsley, salt, and pepper.
3. The Healthy Binder: Instead of traditional breadcrumbs, add 1 oz (30g) of fine oat flakes (or oat flour) to give body to the dough. Mix everything with very clean hands until you get a homogeneous dough. Let rest 15 minutes in the fridge.
4. Rolling: Preheat the oven to 400°F (200°C). With slightly moistened hands in water or oil, form balls the size of a large walnut (you will get about 12-14 meatballs).
5. Baking: Place them on a baking tray lined with parchment paper. Lightly brush each meatball with a minimal thread of EVOO using a silicone brush.
6. Cooking: Bake for 18-20 minutes, turning them halfway through the time, until they are golden on the outside and cooked on the inside.