Meatballs are one of the easiest things to whip up. All you need to do is combine some meat and some spices, herbs, or seasoning, cook them, and use them however you want. Today we are sharing a summer-inspired version with these chicken zucchini meatballs.
Adding zucchini not only sneaks in some veggies, but it helps keep the meatballs moist! It also adds a little bit of flavor but is not super noticeable. With the addition of onion, garlic, fresh herbs, and parmesan, the combo is so delicious! Great for picky eaters or just adding some more micronutrients to your diet.
They only take about 35 minutes for an easy protein. I like adding them to some sauce and pasta for an easy dinner. You can also use them in a meal prep bowl with some carbs and veggies, or just over a salad. This recipe can easily be doubled to feed more people or have more leftovers. Or freeze some for later!
Why we love these chicken zucchini meatballs
- they sneak in some veggies without you knowing it!
- made with just 8 simple ingredients
- easily can make a double batch to feed more people or have leftovers for the week!
Are meatballs healthy?
Meatballs can be a delicious and easy protein source. It’s important to be mindful of the protein being used, how much fillers are in them, and how they are cooked as some can be very fatty or have a lot of fillers. Look for ones with lean protein and be mindful of serving sizes. When making meatballs at home, you have full control over what ingredients you are using and how they are prepared!
Ingredients
- ground chicken – looks for 93/7 or fattier to help keep the meatballs juicy and for more flavor.
- zucchini
- onion
- parmesan cheese
- almond flour – to keep these gluten-free, we are using a little bit of almond flour instead of bread crumbs.
- Italian seasoning
- garlic
- fresh herbs – I like using parsley and basil
- salt and pepper
How to make chicken zucchini meatballs
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Grate zucchini. Finely grate zucchini by running it through a box grater. Gather zucchini in your hands (or place it in a kitchen towel) and give it a good squeeze or two over the sink to get out any excess moisture so the meatballs aren’t too wet. All the liquid does not need to be squeezed out.
- Make meatballs. In a large bowl, add ground chicken, grated zucchini, onion, parmesan cheese, almond flour, garlic, Italian seasoning, herbs, and salt and pepper. Mix until combined. Try not to overmix. I find using my hands works the best. Using a tablespoon as a scoop, form the chicken mixture into equal-sized meatballs. You should get around 20 meatballs depending on the size. If needed, wet your hands with a little water to help the meat not stick while rolling.
- Bake. Place on the lined sheet pan and bake for 20-23 minutes until golden brown and cooked through.
- Enjoy! Serve with pasta and your sauce of choice, as an appetizer, or however you please.
Best ground chicken to use for meatballs
Fat is key for making meatballs, especially when using leaner cuts of meat like chicken. I suggest at least a 93/7 ground chicken or fattier. Anything leaner will be too dry. You can also use ground chicken thighs, which will have more fat to them.
Can you pan-fry these chicken zucchini meatballs?
While I prefer to bake these meatballs, you can pan-fry them if desired. Ground chicken is also a lean cut of meat, so you need to make sure you have enough oil in your pan.
To pan-fry, heat a large cast-iron or nonstick skillet over medium heat. Add enough oil to coat the bottom of your pan. Cook meatballs for 5-7 minutes, flipping occasionally, until golden brown and cooked through. You will probably have to do it in two batches depending on the size of your pan.
What to serve with meatballs
I love having these on hand for a quick meal during the week. Here are a few ways to use them:
- tossed in sauce with your favorite pasta and sauce – I love angel hair, spaghetti, or linguine for these, but any kind of pasta will work. You could use a marinara sauce or even a pesto sauce.
- with zucchini noodles or heart of palm noodles for a low-carb option
- in meatball sub – add to a hoagie roll with some sauce and melted cheese
- in a bowl – with some carbs (rice, pasta, potatoes…) and veggies
- over a salad
Tips for the best chicken meatball
- fat! – as I mentioned above, make sure to use at least a 93/7 ground chicken to help keep them moist.
- don’t overwork the meat – you want to make sure the ingredients are combined. Mixing too much will make the chicken tough.
- don’t overbake – since chicken is leaner, if you overbake, the meatballs can dry out. Check at 20 minutes and then a minute or two after and make sure you take them out when they are done.
Storage and reheating
- fridge – store cooked meatballs in an airtight container for up to 4-5 days in the fridge.
- reheating – add to a pan with sauce and let warm through. If not serving them with sauce, they can be reheated in the microwave.
How to freeze meatballs
Meatballs make a great option to freeze. They can either be frozen raw or cooked.
- to freeze raw – form meatballs according to the directions. Lay them out on a baking sheet, evenly spread them out, and freeze until solid. Place in a freezer-safe dish or bag. When ready to heat, let defrost and then cook according to the directions.
- to freeze cooked – cook meatballs according to directions and let cool completely. Add to a bag (we love these silicon reusable ones) or a freezer dish. Defrost in the fridge overnight for a quick and easy meal.
Meatballs should last up to 3 months in the freezer. I recommend making a double batch to have an easy protein option in the future!
Substitutions
- ground chicken – ground turkey or ground beef will work instead. Opt for a higher fat percentage as too lean of meat will result in dry meatballs.
- zucchini – yellow squash will work instead.
- parmesan cheese – leave out to keep these dairy-free.
- almond flour – panko breadcrumbs will work instead. The recipe will no longer be gluten-free if using those though.
- Italian seasoning – feel free to use a mix of dried basil, parsley, oregano, rosemary, and thyme if you don’t have Italian seasoning. You just need 1 tablespoon total of dried herbs. The ratio of the herbs shouldn’t matter too much.
- garlic – use 1 teaspoon of garlic powder instead.
- fresh herbs – feel free to use one fresh herb or a mix. Parsley, basil, dill, or rosemary all would be good.
More healthy meatball recipes
- greek chicken meatballs
- instant pot BBQ chicken meatballs
- asian-inspired pork meatballs
- supreme pizza meatballs
- greek lamb meatballs
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Zucchini Meatballs
ingredients
- 1 pound ground chicken (93/7 or fattier)
- 1 heaping cup shredded zucchini, liquid squeezed out (150 grams/about 1 medium-large zucchini)
- 1/2 cup diced onion (60 grams)
- 1/2 cup shredded parmesan cheese (30 grams)
- 1/4 cup fresh herbs, chopped (I used a mix of parsley and basil)
- 2 tablespoons almond flour
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- for serving – pasta, marinara sauce, fresh basil, parmesan cheese…
instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Grate zucchini. Finely grate zucchini by running it through a box grater. Gather zucchini in your hands (or place it in a kitchen towel) and give it a good squeeze or two over the sink to get out any excess moisture so the meatballs aren't too wet. All the liquid does not need to be squeezed out.
- Make meatballs. In a large bowl, add ground chicken, grated zucchini, onion, parmesan cheese, almond flour, garlic, Italian seasoning, herbs, and salt and pepper. Mix until combined. Try not to overmix. I find using my hands works the best. Using a tablespoon as a scoop, form the chicken mixture into equal-sized meatballs. You should get around 20 meatballs depending on the size. If needed, wet your hands with a little water to help the meat not stick while rolling.
- Bake. Place on the lined sheet pan and bake for 20-23 minutes until golden brown and cooked through.
- Enjoy! Serve with pasta and your sauce of choice, as an appetizer, or however you like.
notes
- fat is key for making meatballs, especially when using leaner cuts of meat like chicken. I suggest at least a 93/7 ground chicken. Anything leaner will be too dry.
- use a combination of herbs, or just use one.
Dad says
Can’t wait to try them
Kelly Nardo says
Hope you enjoy!
Dawn Wright says
I loved this recipe! Super easy and tasty. I even made enough for leftovers. I decided to do it with protein pasta so my total mean was 55g of protein!! My grocery store was limited on fresh herbs so I did dried ones and they still tasted great. Make sure you really squeeze out as much of the water from the zucchini as you can.
Kelly says
Heck yes to the protein! Glad the dried herbs worked great too. Thanks for trying them, Dawn!