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1 carrot, shredded
1 zucchini, shredded
3 1/2 tablespoons Basil Pesto Sauce, divided
Preheat oven to 375F and line a sheet pan with greased foil.
Squeeze excess water from the shredded carrot and zucchini. Combine with ground chicken, 3 tablespoons Basil Pesto Sauce, salt, and panko.
Shape into 18 meatballs, arrange on prepared sheet pan, and bake 20 minutes or until cooked through: 165F.
Combine remaining 1/2 tablespoon Basil Pesto Sauce with tomato sauce. Serve meatballs with sauce for dipping.
Calories 69 , Carbs 2 grams, Cholesterol 19 milligrams, Fat 5 grams, Protein 5 grams, Sodium 65 milligrams, Sugar 1 grams
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