These chicken zucchini meatballs are juicy, tender, delicious, and a meal prep-friendly meal for any time or even a delicious snack!
I’ve made these meatballs so many times in the last few months. They are, like the description says, juicy, tender, and perfect for meal prep. I always make a double batch and freeze one for an anytime meal for my toddler, a high-protein snack for me, or a quick dinner to throw with pasta. They are so easy to make in only one bowl and bake in just 20-25 minutes. I’ve been a fan of “hiding” zucchini in meatballs for years (see my chicken buffalo meatballs), but this version is by far my favorite. And if you don’t want to spend forever shredding your zucchini, I recommend using your food processor. You do have to squeeze the shredded zucchini dry, and I know that’s a pain and kind of annoying, but I promise you I would never post a recipe unless it was 100% worth it. I’m next-level busy ALL THE TIME, and I’ve been making these on repeat, so I promise it’s worth it, friends!
Please let me know if you try them, I hope you love them as much as Mr. Hungry, Me, and NJ do. You know the boys won’t touch anything green in it, so they ate apples and milk for dinner. I recently threatened to stop buying snacks if they don’t eat their dinner, dinner consumption has improved so that’s good. Happy Thursday friends!
How to Make Chicken Zucchini Meatballs
Mix all your ingredients with a spoon or use your hands. That’s the best way! Then, I like to use a cookie scoop to make even meatballs. Bake on the cookie sheet and broil if desired. It’s that easy! See the recipe card below for more info.
Chicken Zucchini Meatball Ingredient Swap and Substitutions
This recipe is low-carb and high-protein, more swaps and substitution suggestions are bleow. Please note, I have not tried the suggestions listed, please let us know if you do though!
- Ground chicken – you could use lean ground turkey instead. I doubt pork or beef would stick together, though, but they might if they were super lean.
- Zucchini – you could sub shredded carrots if you want, I would still make sure you squeeze it dry.
- Italian Bread crumbs – you could use regular bread crumbs, but I recommend adding salt if you do. Feel free to use gluten-free if needed!
- Parmesan – do not omit or sub. If you are dairy-free, you could increase the Italian bread crumbs by 1/2 cup.
- Egg – you could use a flax egg, but I haven’t tried it. The other option is to use 99% lean meat, then you may not need the egg as a binder.
- Pepper – optional, for flavor
How to Freeze and Store Chicken Zucchini Meatballs
To store: store in the refrigerator under refrigeration for up to 5 days. Reheat in the microwave to 165F
To freeze: Let it cool completely and refrigerate for at least 2 hours, then place it in a freezer-safe container like a freezer bag and freeze it for up to 3 months. Reheat in the microwave to 165F.
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Serve these Chicken Zucchini Meatballs with:
- Your Favorite Pasta
- Brown Rice
- Salad
- Perfectly Steamed Broccoli (in the microwave)
Chicken Zucchini Meatballs
Equipment
- 3 zucchini, shredded
- 1lb ground chicken
- 1/2 italian breadcrumbs
- 1/2 parmesan
- 1 eggs
- 1/4 black pepper
Ingredients
- 3 zucchini, medium shredded, squeezed dry of excess liquid
- 1 lb ground chicken
- 1 egg
- 1/2 cup parmesan
- 1/2 cup italian breadcrumbs
- 1/4 black pepper
Instructions
- Preheat oven to 400F. Prepare a sheet pan by greasing or lining it with parchment paper.
- Squeeze dry zucchini of excess liquid, discard liquid. Mix all the zucchini and all other ingredients by hand or with a spoon until well combined.
- Use a cookie scoop or eyeball. Two tablespoons are needed to make each meatball and place it on the cookie scoop.
- Bake for 20-25 minutes or until internal temperature reaches 165F. If desired, broil for 2-3 minutes so the tops of the meatballs get crispy. Serve immediately with sauce and pasta, or eat on their own!
Video
Nutrition
So delicious!