Chicken Zucchini Meatballs

Why You’ll Love This Recipe

These Chicken Zucchini Meatballs are the perfect combination of lean protein and fresh vegetables, making them a healthier twist on a classic dish. The zucchini adds moisture and lightness to the meatballs, keeping them juicy and tender. With a mix of seasonings, they’re full of flavor, and baking them ensures they stay light and crispy on the outside while remaining soft on the inside. They’re easy to make, versatile, and a great way to sneak in some extra veggies while enjoying a satisfying meal.

Ingredients

• 1 lb ground chicken
• 1 medium zucchini, grated and excess water squeezed out
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (or gluten-free breadcrumbs for a GF version)
• 1/4 cup fresh parsley, chopped
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for baking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to prevent the meatballs from becoming too soggy.
3. Make the Meatball Mixture: In a large bowl, combine the ground chicken, grated zucchini, Parmesan cheese, breadcrumbs, chopped parsley, egg, minced garlic, oregano, salt, and pepper. Mix until all ingredients are well combined. Be careful not to overmix to keep the meatballs tender.
4. Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Place the meatballs on the prepared baking sheet, ensuring they are evenly spaced.
5. Bake the Meatballs: Drizzle or spray the meatballs with a little olive oil for crispiness. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
6. Serve: Once baked, remove the meatballs from the oven and let them cool slightly before serving. Serve with your favorite marinara sauce and pasta, on a sandwich, or as a healthy appetizer with a dipping sauce.

Servings and Timing

• Servings: Makes about 20-24 meatballs (depending on size)
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes

Variations

• Gluten-Free: Use gluten-free breadcrumbs and make sure the Parmesan cheese is gluten-free for a fully gluten-free version.
• Add Spice: For a spicy kick, add red pepper flakes to the meatball mixture or serve with a spicy marinara sauce.
• Herb Variations: Experiment with other fresh herbs like basil, thyme, or rosemary for a different flavor profile.
• Cheese Options: If you don’t have Parmesan, you can use Pecorino Romano, or even mozzarella for a different twist on the flavor.
• Add More Veggies: For added nutrition, you can mix in other finely grated vegetables like carrots or spinach for extra fiber and flavor.

Storage/Reheating

Store leftover chicken zucchini meatballs in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes until warmed through, or microwave for 1-2 minutes. You can also freeze the meatballs for up to 3 months. To reheat from frozen, bake them at 350°F (175°C) for 20-25 minutes or until heated through.

FAQs

1. Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs and refrigerate them for up to 1 day before baking. You can also freeze the uncooked meatballs and bake them later.

2. Can I use ground turkey instead of chicken?

Yes, ground turkey works well in this recipe and will provide a similar texture and flavor.

3. How do I prevent the meatballs from falling apart?

Squeezing out excess moisture from the zucchini is crucial to keep the meatballs from being too soggy. Also, don’t overmix the meatball mixture, as this can make them dense.

4. Can I fry the meatballs instead of baking them?

Yes, you can fry these meatballs in a skillet with a little olive oil over medium heat for 6-7 minutes on each side, or until golden brown and cooked through. Baking them is a healthier option, but frying gives them a slightly crispier texture.

5. Can I make these meatballs without breadcrumbs?

If you’re looking to make the recipe gluten-free or just prefer not to use breadcrumbs, you can substitute them with ground oats, almond flour, or simply omit them and add a little extra grated Parmesan cheese to bind the mixture.

6. How can I make the meatballs more flavorful?

Experiment with spices and herbs! You can add a pinch of dried chili flakes, smoked paprika, or a bit of grated lemon zest to the mixture for extra flavor.

7. Can I serve these meatballs with pasta?

Absolutely! These meatballs are perfect served with spaghetti or another type of pasta, topped with marinara sauce and fresh basil.

8. Can I add a sauce to these meatballs?

Yes, these meatballs pair wonderfully with tomato-based sauces like marinara or a creamy sauce. You can also dip them in vegan ranch or serve with a yogurt-based sauce for added flavor.

9. Are these meatballs suitable for meal prep?

Yes, these meatballs are great for meal prep! You can make them in advance, store them in the fridge, and simply reheat them when you’re ready to eat.

10. Can I bake these meatballs in a casserole dish with sauce?

Yes, you can bake the meatballs in a casserole dish with your favorite sauce. Just place the baked meatballs in a dish, cover with marinara sauce, and bake for an additional 10-15 minutes at 350°F (175°C) until the sauce is bubbling and the meatballs are heated through.

Conclusion

Chicken Zucchini Meatballs are a light, flavorful, and versatile dish that’s perfect for any occasion. The combination of lean chicken and fresh zucchini makes them tender, juicy, and healthy. Whether you’re serving them with pasta, on a sandwich, or as an appetizer, these meatballs are sure to impress. Easy to make, customizable, and packed with flavor, this recipe is a must-try for anyone looking for a delicious and nutritious meal. Enjoy these healthy meatballs for a satisfying and flavorful treat!

Chicken Zucchini Meatballs

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Chicken Zucchini Meatballs are a healthier, flavorful alternative to traditional meatballs, combining lean ground chicken with the freshness of zucchini for a tender and juicy bite. These meatballs are packed with flavor, easy to make, and perfect for a light meal or snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: Makes about 20-24 meatballs (depending on size)
• Category: Main Dish
• Method: Baked
• Cuisine: Italian

Ingredients

1. 1 lb ground chicken
2. 1 medium zucchini, grated and excess water squeezed out
3. 1/4 cup grated Parmesan cheese
4. 1/4 cup breadcrumbs (or gluten-free breadcrumbs for a GF version)
5. 1/4 cup fresh parsley, chopped
6. 1 large egg
7. 2 cloves garlic, minced
8. 1 teaspoon dried oregano
9. 1/2 teaspoon salt
10. 1/4 teaspoon black pepper
11. 1 tablespoon olive oil (for baking)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

1. Prepare the Zucchini: Grate the zucchini and squeeze out the excess moisture using a kitchen towel or cheesecloth.
2. Make the Meatball Mixture: In a large bowl, combine the ground chicken, grated zucchini, Parmesan cheese, breadcrumbs, chopped parsley, egg, minced garlic, oregano, salt, and pepper. Mix until well combined, but don’t overmix.
3. Form the Meatballs: Shape the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet, ensuring they are evenly spaced.
4. Bake the Meatballs: Drizzle or spray the meatballs with olive oil for crispiness. Bake in the preheated oven for 20-25 minutes, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
5. Serve: Let the meatballs cool slightly before serving. Serve with marinara sauce and pasta, on a sandwich, or as a healthy appetizer with a dipping sauce.

Notes

1. For a gluten-free version, use chickpea flour or gluten-free breadcrumbs.
2. To make the meatballs spicier, add red pepper flakes to the mixture.
3. For added flavor, substitute Parmesan cheese with Pecorino Romano or mozzarella.

Nutrition

• Serving Size: 2-3 meatballs
• Calories: 150
• Sugar: 2g
• Sodium: 290mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 65mg