Meatballs are a timeless comfort food, but have you ever tried a version that’s packed with veggies and just as delicious? Chicken and zucchini meatballs are a perfect way to enjoy the flavors you love while adding a nutritious boost to your meal. These meatballs are juicy, tender, and versatile, making them a great choice for weeknight dinners, meal prep, or even as a party appetizer.

Why You’ll Love Chicken and Zucchini Meatballs

When you make chicken and zucchini meatballs, you’re choosing a meal that’s:

• Healthy: The addition of zucchini adds moisture, nutrients, and a sneaky serving of veggies.
• Delicious: A blend of garlic, onion, and seasoning ensures bold flavors in every bite.
• Versatile: Serve them with marinara sauce, pasta, or even on their own as a snack.
• Kid-Friendly: Even picky eaters will love these tasty, veggie-packed meatballs.

Ingredients for Chicken and Zucchini Meatballs

For the Meatballs:

• 2 cups grated zucchini (about 2 small or 1 large zucchini)
• 1 egg
• ½ cup plain breadcrumbs (panko or regular)
• ¼ cup milk (any type works)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt (plus more for the zucchini)
• ¼ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil (plus more for greasing the pan)
• 1 lb. ground chicken (or turkey)

Optional for Serving:

• Marinara sauce
• Cooked pasta or sub rolls
• Fresh parsley or Parmesan cheese for garnish

Step-by-Step Instructions

1. Prepare the Zucchini

1. Grate the zucchini using a box grater onto a clean kitchen towel.
2. Spread the grated zucchini in a thin layer and sprinkle with a pinch of salt.
3. Let it sit for 5-10 minutes to draw out the water.

2. Preheat the Oven

1. Preheat your oven to 400°F (200°C).
2. Line a rimmed baking sheet with foil and lightly grease it with olive oil for easy cleanup.

3. Make the Meatball Mixture

1. In a large mixing bowl, combine the egg, breadcrumbs, milk, garlic powder, onion powder, salt, pepper, and olive oil.
2. Wring out the grated zucchini in the towel, squeezing out as much liquid as possible. Add the zucchini to the bowl.
3. Add the ground chicken and mix everything together until well combined. Use your hands for best results.

4. Form the Meatballs

1. Using a cookie scoop or your hands, form the mixture into balls about 1 ½ inches in diameter.
2. Place the meatballs on the prepared baking sheet, spacing them evenly.

5. Bake the Meatballs

1. Bake the meatballs in the preheated oven for 20-25 minutes, or until their internal temperature reaches 165°F (74°C).
2. For an extra golden-brown finish, broil them for the last 3-5 minutes of baking.

6. Serve and Enjoy

1. Serve the meatballs with marinara sauce over pasta, in a meatball sub, or as an appetizer with your favorite dipping sauce.
2. Garnish with parsley or Parmesan cheese for added flavor.

Tips for Perfect Chicken and Zucchini Meatballs

1. Don’t Skip Wringing the Zucchini: Removing the excess water ensures the meatballs stay firm and don’t fall apart.
2. Adjust the Consistency: If the mixture feels too wet, add a bit more breadcrumbs until it holds together.
3. Use a Cookie Scoop: This helps create evenly sized meatballs, ensuring they cook evenly.
4. Double the Recipe: These meatballs freeze beautifully, making them perfect for meal prep.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	120
Protein	14g
Carbohydrates	5g
Fat	6g
Fiber	1g
Sodium	220mg

Delicious Serving Ideas for Chicken and Zucchini Meatballs

• With Pasta: Toss the meatballs in marinara sauce and serve over spaghetti or zucchini noodles for a lighter option.
• In a Sub: Pile meatballs into a sub roll, top with cheese, and broil until bubbly.
• As an Appetizer: Serve with toothpicks and dipping sauces like marinara or garlic aioli.
• On a Salad: Add meatballs to a bed of mixed greens with a light vinaigrette for a healthy lunch.

FAQs About Chicken and Zucchini Meatballs

1. Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well and provides a slightly different flavor profile.

2. How do I store leftover meatballs?
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze these meatballs?
Absolutely. Freeze uncooked meatballs on a baking sheet, then transfer them to a freezer-safe bag. Cook from frozen or thaw before baking.

4. What can I substitute for breadcrumbs?
Try almond flour, crushed crackers, or gluten-free breadcrumbs for a gluten-free option.

5. How can I make these dairy-free?
Use a non-dairy milk like almond or oat milk and ensure your breadcrumbs are dairy-free.

6. Can I pan-fry these meatballs instead of baking?
Yes, pan-fry them in a bit of oil over medium heat until golden brown and cooked through.

Conclusion: Try Chicken and Zucchini Meatballs Tonight!

Chicken and zucchini meatballs are a flavorful, healthy twist on a classic recipe. They’re easy to make, packed with protein and veggies, and perfect for any meal. Whether you serve them with marinara sauce and pasta or as a party appetizer, these meatballs are sure to become a household favorite. Give this recipe a try—you won’t be disappointed!

Print