Chicken and Zucchini Meatballs – Bowl of Delicious

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These Chicken and Zucchini Meatballs are full of lean protein and wholesome veggies, however don’t let that idiot you. These are some of the juiciest, most taste-packed meatballs you’ll ever have! You can serve them with pasta, with a dipping sauce, as an appetizer, on a sub, or some other manner you’d serve meatballs. Plus they solely take half-hour to make and they’re freezer-pleasant.

White plate with chicken zucchini meatballs and marinara dipping sauce on it.

This was one of these experiments that I didn’t have very excessive expectations for. I imply, how can a rooster and veggie meatball actually examine to a conventional beef and pork meatball?

But I used to be stunned and delighted by the result, and I feel you can be too. My husband proclaimed that these are his favourite meatballs, and I’ve to say, I could agree. I’ll all the time have a spot in my coronary heart for the actual factor, however these rooster zucchini meatballs are so scrumptious, AND wholesome, that I’ll use them as my default meatball any longer!

As a bonus? My children LOVED them. They’re an effective way to cover veggies, and zucchini has that good soften-in-your-mouth texture when cooked the correct manner.

In this put up I’ll present you the right way to make these simple rooster meatballs, in addition to dry out the zucchini so the meatballs keep collectively properly and aren’t too liquidy. Be certain to take a look at the video as properly. Let’s get to it!

Ingredients and Substitutions

Ground Chicken – or floor turkey.Zucchini – or summer season squash.Plain Breadcrumbs – I used panko, however any will do. Gluten-free could also be used if wanted.Egg – use a flax egg if wanted.Milk – entire milk makes the meatballs tremendous juicy, however you should utilize plant-primarily based, low-fats, or omit if you wish to.Olive oil – that is added to the combination for further juiciness. You can depart it out when you like, however they meatballs could also be a bit dry.Garlic powder and Onion powder – and/or different spices of alternative.

How to make Chicken Zucchini Meatballs

First, grate the zucchini onto a clear kitchen towel. Spread out, sprinkle with salt, and put aside. The salt will draw the liquid out.Preheat your oven and grease a rimmed baking sheet. You can line it with foil first earlier than greasing if you’d like simple cleanup.Mix the egg, breadcrumbs, milk, onion powder, garlic powder, salt, pepper, and olive oil in a big bowl.Roll the grated zucchini tightly within the kitchen towel and wring as a lot liquid out as potential over your sink or over a bowl.Add the zucchini and floor rooster to the bowl and combine. I like utilizing my fingers for this, however you should utilize a spoon if you’d like.Scoop the meatball combination onto the greased baking sheet. I like utilizing a cookie scoop for this. You also can kind the meatballs along with your fingers.Bake the meatballs. You can broil for the previous few minutes when you like for further browning.Serve!

Process collage showing how to make chicken zucchini meatballs.


Can I make these gluten-free?

Yes! Use gluten-free breadcrumbs.

What about dairy free?

Yes! Substitute plant-primarily based milk for the entire milk.

Can I make these rooster meatballs low carb?

Sure. The solely factor in these that has a major quantity of carbs is the breadcrumbs. Substitute them with a low-carb different like pork rinds and you ought to be tremendous.

Can I freeze them?

Yes! You can freeze them cooked or raw. Cook from frozen and uncooked at 400 levels for 30-35 minutes or from frozen and cooked for 25-half-hour.

Spaghetti with chicken zucchini meatballs twirled with a fork.

Other meatball recipes

I really like meatballs as a result of they’re really easy to make, they retailer and freeze properly, and you should utilize them in so some ways. I really like consuming leftovers as a protein-heavy snack. Here are some of my favorites!

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Square photo chicken zucchini meatballs with marinara dipping sauce.

Chicken and Zucchini Meatballs

These rooster and zucchini meatballs are wholesome, however are nonetheless amazingly juicy and fluffy! These are the right rooster meatballs with sneaky hidden inexperienced veggies for a wholesome choice for including to pasta, consuming on a sub sandwich, or simply having fun with as an appetizer along with your favourite dip.



Course: Dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 307kcal

Author: Elizabeth Lindemann


Grate the zucchini (I used a field grater) onto a clear kitchen towel or material serviette (see notes). Spread it out in a skinny layer throughout the towel and sprinkle with a pinch of the salt. Let it sit for five-10 minutes (the salt will draw the water out).

Preheat your oven to 400 levels F. Grease a rimmed baking sheet with a skinny layer of olive oil (first line with foil, for straightforward clear-up, when you favor).

In a big bowl, combine collectively the egg (1), plain breadcrumbs (½ cup), milk (¼ cup), garlic powder (½ teaspoon), onion powder (½ teaspoon), kosher salt (½ teaspoon), black pepper (¼ teaspoon), and olive oil (2 tablespoons). Set apart.

Roll the grated zucchini up within the towel and wring out as a lot water as potential over your sink. Add the grated zucchini to the bowl, in addition to the bottom rooster (1 lb.). Mix collectively properly (your fingers will work finest for this, however a spoon will work when you do not need to contact the combination).

Form balls about 1 ½ inch in diameter (roughly 20 meatballs) and place on the ready baking sheet. I like to recommend utilizing a cookie scoop for this, which is able to assist kind meatballs of uniform measurement in addition to help in forming balls out of a considerably sticky/free combination (see notes).

Bake at 400 levels for about 20-25 minutes, till inside temperature has reached 165 levels F. Optional: for the final 3-5 minutes, broil the meatballs to brown them a bit on the highest.

Serve with marinara sauce over cooked pasta, in a meatball sub, as a major with sides, an app with a dip, or nevertheless you wish to serve meatballs!


The milk helps make the meatballs tremendous juicy, however it could be omitted or changed with a plant-primarily based substitute when you favor (oat milk is one of the best substitute in phrases of style).
The added olive oil to the meatballs additionally helps make the meatballs tremendous juicy and moist, however be happy to take it all the way down to 1 tablespoon or omit if you’d like a decrease fats choice.
The combination can be fairly free and sticky. This is OK – because it cooks, the meatballs will bind collectively and be fairly agency and maintain collectively properly after they bake. A cookie scoop can assist you kind the meatballs with out worrying about utilizing your fingers, which can show difficult. You also can refrigerate the combination earlier than forming the meatballs for an hour (or prep forward as much as in a single day) and it should maintain collectively as you kind the meatballs a bit of higher on the colder temperature.
Cooking time notice: This recipe yields about 20 1 ½-inch meatballs, give or take. If you make them larger or smaller, you might want to regulate cooking time to longer or shorter. This is the place a meat thermometer turns out to be useful (I like to recommend Thermoworks Thermapen One for a brilliant quick, correct learn!).
You could make these rooster meatballs prematurely and freeze them uncooked or cooked. Cook from frozen and uncooked at 400 levels for 30-35 minutes or from frozen and cooked for 25-half-hour.
Make these gluten-free through the use of gluten-free breadcrumbs. Make them dairy free through the use of plant-primarily based milk.
I don’t advocate utilizing paper towels to empty the zucchini. They will collapse once you attempt to wring it out. If you don’t have a clear towel to make use of, you may add the grated zucchini to a mesh sieve set over a bowl, sprinkle with salt, and let sit for a bit of. You can use a spoon to press on the zucchini and let the liquid drain out of the sieve into the bowl.


Serving: 5meatballs | Calories: 307kcal | Carbohydrates: 13g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 477mg | Potassium: 817mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg

Did you make this recipe? I’d love to listen to the way it went! Comment and charge it beneath 🙂

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