Chicken Zucchini Meatballs
This post may contain affiliate links. Please read our disclosure policy.
Light, juicy, and packed with flavor, these Chicken Zucchini Meatballs make an easy dinner or meal prep staple! Made with ground chicken, shredded zucchini, and simple seasonings, they turn out tender and golden every time. Great for kids and adults alike.
If you’re looking for a way to liven up ground chicken, use garden zucchini, sneak some extra veggies into dinner, or all of the above, these are just the thing. My family inhaled them! I love that they’re quick, healthy, and versatile: equally at home with pasta and sauce, over rice with a salad and dollop of tzatziki, or tucked into pita for an easy lunch.
Shredded zucchini keeps these meatballs extra moist without needing an egg, making them perfect for anyone looking to lighten things up a bit. They come together quickly in one bowl and can be baked or pan-fried, making this recipe truly fuss-free.
Ingredient Notes
Pro Tip
Toss extra shredded zucchini into a tightly-sealed container, store in the refrigerator, and use within a couple of days to make zucchini basil pesto, banana zucchini muffins, or crispy zucchini fritters.
How To Make Chicken Zucchini Meatballs
This is an overview with step-by-step photos. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Combine all ingredients except the chicken in a large prep bowl. Use a fork to combine these well. Don’t worry about pressing excess water out of the zucchini; this recipe is designed to use that moisture.
Add chicken and use the fork to pull the zucchini mixture through the meat. Use a light touch here so that the meatball mixture is evenly combined but not packed together or overworked.
Form into balls and roll smooth. A cookie scoop is super useful for this. I generally aim for 1 to 1.5 Tablespoons of mixture per meatball. Keep your hands slightly damp when rolling to minimize the mixture sticking to your fingers.
Pan-fry or bake. I love the golden, crisp texture of these meatballs when fried in a large skillet slicked with olive oil over medium-high heat. The meatballs are delicate, so don’t crowd the pan, use a gentle touch, and be sure to let them cook well on the bottom before trying to prod and turn them to brown on additional sides.
Alternatively, you can bake the meatballs on a parchment-lined baking sheet. Just like our favorite baked turkey meatballs, they will take approximately 20 minutes at 375°F.
Plate and enjoy! When cooked through to an internal temperature of 165°F, these meatballs are ready to serve.
Just look how juicy and tender they stay, thanks to the zucchini baked right in!
Serving Suggestions
There are so many ways to enjoy these zucchini-enriched chicken meatballs:
- Serve over rice, couscous, or quinoa with a generous dollop of hummus or tzatziki.
- Add to a bowl of pasta with roasted veggies and marinara.
- Make mini meatball sliders with soft rolls, lettuce, and a garlicky aioli.
- Pair with a Mediterranean-inspired salad (or the cucumber shallot combo shown here) and lemon vinaigrette for a protein-packed lunch.
- Freeze extra and thaw as needed for last-minute dinners or lunchbox fillers.
Ready to make it?
Grab that trusty box grater and let’s get to work! A healthy dinner is only a few steps away.
Chicken Zucchini Meatballs
Ingredients
- 1 small zucchini grated (about 1 cup, no need to press out extra water)
- 1/2 cup Panko breadcrumbs
- 1/2 cup crumbled feta
- 2 Tablespoons minced fresh parsley
- 3/4 teaspoon each garlic powder, onion powder, and kosher salt
- 1 pound lean ground chicken
- 1-2 Tablespoons extra-virgin olive oil
- pasta or grains, cucumber salad, Tzatziki, dill or other herbs for serving
Instructions
- In a large bowl, combine the grated zucchini, Panko, feta, parsley, garlic powder, onion powder, and kosher salt. Use a fork to mix these together well.1 small zucchini, 1/2 cup Panko breadcrumbs, 1/2 cup crumbled feta, 2 Tablespoons minced fresh parsley, 3/4 teaspoon each garlic powder, onion powder, and kosher salt
- Add the ground chicken. Continue using the fork to gently pull the zucchini mixture through the chicken, until it is pretty even. Try not to overmix.1 pound lean ground chicken
- Scoop the mixture into meatballs of about 1 and ½ Tablespoons each and arrange on a plate or piece of parchment paper. Roll gently between your hands to smooth them out.
- Warm olive oil in a large pan — preferably a non-stick or well-seasoned cast-iron skillet — over medium-high heat.1-2 Tablespoons extra-virgin olive oil
- When the oil is hot enough to shimmer, add the meatballs a few at a time. It’s best to work in batches to avoid overcrowding. Cook for 3-5 minutes without prodding, then gently turn them to brown on another side. If the meatballs do not release easily, let them brown on the original side for another minute or two, then try again.
- Continue to turn and brown the meatballs in batches, adding more small drizzles of olive oil if the pan looks very dry. When meatballs are brown on most sides and cooked through to an interior temperature of 165°F, remove to a plate and set aside.
- Serve with pasta or grains, salad, olives, Tzatziki or other sauce, and herbs, as desired.pasta or grains, cucumber salad, Tzatziki, dill or other herbs
Notes
- Substitute ground turkey with no other changes.
- Toss extra shredded zucchini into a tightly-sealed container, store in the refrigerator, and use within a couple of days to make zucchini basil pesto, banana zucchini muffins, or crispy zucchini fritters.
- If you prefer to bake the meatballs, use a parchment-lined baking sheet. They will take approximately 20 minutes at 375°F.
Nutrition Estimate
Related Recipes
If you love easy meatball recipes, try my sweet and sticky Asian-inspired meatballs, chicken meatballs with orzo and peppers, Greek chicken meatballs, or cozy meatballs marinara next.
You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!
Light, juicy, and flavorful—these chicken zucchini meatballs are dinner perfection!