In a food processor add the garlic + cilantro + green onion. Chop for 10 seconds.

Add the asparagus (I chopped them in big pieces) and the zucchini (sliced in thick slices). Chop for 30 seconds to obtain a minced consistency.

Transfer in a bowl and add the ground chicken, corn, egg, breadcrumbs (substitute with almond meal if you want the meatballs to be gluten free), a pinch of salt for older kids and some oregano. Mix well together.

Create small meatballs with your hands: I use 1 tablespoon of mix for each meatball.

Line a baking sheet with some parchment paper and place the meatballs one next to the other. Bake in preheated oven to 400F/180C for 20/25 min.