Go Back
–+ servings
Merry

Quick Chicken & Zucchini Meatballs - Healthy & Delicious

Looking for a healthier take on classic meatballs? These chicken and zucchini meatballs are the perfect blend of juicy ground chicken, nutrient-packed zucchini, and flavorful spices. They’re easy to make, versatile, and ideal for everything from weeknight dinners to meal prep. Serve them with marinara sauce, in a sub, or as a quick and delicious appetizer!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 meatballs (4 servings)
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

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
  • 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

Method
 

Prepare the Zucchini:
  1. Grate the zucchini onto a clean kitchen towel or cloth napkin using a box grater.
  2. Spread the grated zucchini into a thin layer and sprinkle with a pinch of salt. Let it sit for 5–10 minutes to draw out the moisture.
Preheat the Oven:
  1. Preheat your oven to 400°F (200°C).
  2. Line a rimmed baking sheet with foil for easy cleanup and grease it lightly with olive oil.
Make the Meatball Mixture:
  1. In a large mixing bowl, combine the egg, breadcrumbs, milk, garlic powder, onion powder, salt, pepper, and olive oil. Mix until evenly combined.
  2. Wring out the zucchini in the towel over the sink to remove as much liquid as possible, then add it to the bowl.
  3. Add the ground chicken and mix thoroughly using your hands or a spoon.
Form the Meatballs:
  1. Use a cookie scoop or your hands to form the mixture into balls about 1 ½ inches in diameter (makes approximately 20 meatballs).
  2. Place the meatballs on the prepared baking sheet.
Bake the Meatballs:
  1. Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
  2. For extra browning, broil the meatballs for the last 3–5 minutes of cooking.
Serve and Enjoy:
  1. Serve the meatballs with marinara sauce over pasta, in a sub, or as an appetizer with your favorite dipping sauce.
  2. Garnish with fresh parsley or Parmesan cheese for added flavor.

Notes

  • Customize Your Seasoning: Feel free to add Italian seasoning, chili flakes, or fresh herbs to the meatball mixture.
  • Gluten-Free Option: Use gluten-free breadcrumbs to make this dish gluten-free.
  • Storage Tips: Store cooked meatballs in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
  • Make Ahead: Prepare the meatball mixture a day in advance and store it in the fridge. Bake them fresh when ready to serve.
  • Alternate Cooking Methods: Pan-fry the meatballs in olive oil for a crispier exterior or air-fry them for a quick alternative.

Tried this recipe?

Let us know how it was!