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chicken zucchini meatballs recipe

Chicken Zucchini Meatballs Recipe

These chicken zucchini meatballs are juicy, healthy, and easy to make with grated zucchini, ground chicken, Parmesan, and herbs. Perfect for a light dinner or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground chicken Thigh preferred for juiciness
  • 1 medium Zucchini Grated and squeezed dry
  • 1/2 cup Panko breadcrumbs Plain or gluten free
  • 1/2 cup Grated Parmesan cheese Freshly grated for best flavor
  • 1 large Egg Helps bind mixture
  • 2 cloves Garlic Minced
  • 1/4 cup Fresh herbs Parsley, basil, or dill
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt Adjust to taste
  • 1/2 tsp Black pepper
  • 1 to 2 tbsp Olive oil For baking or pan frying

Equipment

  • 1 Large mixing bowl
  • 1 Box grater
  • 1 Clean kitchen towel or paper towels
  • 1 Baking sheet
  • 1 Skillet
  • 1 Measuring cups and spoons

Method
 

  1. Grate zucchini and squeeze out as much moisture as possible using a clean towel.
  2. In a large bowl, combine ground chicken, dry zucchini, breadcrumbs, Parmesan, egg, garlic, herbs, Italian seasoning, salt, and pepper.
  3. Mix gently until just combined. Do not overmix.
  4. Shape mixture into golf ball size meatballs and place on lined baking sheet.
  5. To bake: Preheat oven to 400°F and bake 18 to 22 minutes until internal temperature reaches 165°F.
  6. To pan fry: Heat olive oil in skillet over medium heat and cook meatballs, turning occasionally, until browned and cooked through.
  7. Let rest 5 minutes before serving.

Notes

Squeeze zucchini very well to prevent soggy texture.
• Do not overmix or meatballs will become dense.
• Thigh meat stays juicier than breast.
• Store leftovers up to 4 days in fridge.
• Freeze cooked meatballs up to 2 months.