2 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel)
2 green onions, sliced
3 Tbsp cilantro, minced
1 clove garlic, minced
1 tsp salt
0.5 tsp pepper
0.75 tsp cumin (optional)
Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)
In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
To cook on the stovetop: Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through. To bake: Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.