A healthier and veggie-packed meatball, great as an appetizer or entree.
Preheat oven to 350°. In a food processor, pulse together the zucchini, carrots, and garlic. Move to a large mixing bowl and add ingredients through chili powder. Mix until thoroughly combined (this is best done with your hands). Roll tablespoon-size balls of the chicken mixture in your hands and place on a parchment lined baking sheet. Bake for 25 minutes.
While the meatballs bake, make the spinach pesto.
In a food processor, add spinach, basil, garlic, salt, and pepper. Turn food processor on and slowly add olive oil while processing. Pulse until blended thoroughly; add more olive oil if the pesto is too thick.
Serve the meatballs drizzled with the pesto. Add a fresh green salad topped with veggies to complete the meal. Alone, the meatballs make a wonderful appetizer with the pesto as a dipping sauce.