Chicken Zucchini Meatballs

These chicken zucchini meatballs are juicy, tender, delicious, and a meal prep-friendly meal for any time or even a delicious snack!

Course Dinner

Cuisine Italian

Keyword chicken zucchini meatballs

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 52kcal

Author Kelli Shallal MPH RD

Equipment

3 zucchini, shredded
1lb ground chicken
½ italian breadcrumbs
½ parmesan
1 eggs
¼ black pepper

Ingredients

3 zucchini, medium shredded, squeezed dry of excess liquid
1 lb ground chicken
1 egg
½ cup parmesan
½ cup italian breadcrumbs
¼ 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

Notes

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.

Nutrition