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Chicken zucchini meatballs on a plate with a small ramekin of pasta sauce. They are both topped with grated parmesan cheese. Next to the plate is a bowl of fresh herbs and some fresh parmesan cheese.
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3.79 from 19 votes

Chicken Zucchini Meatballs

Easy oven-baked chicken zucchini meatballs made with ground chicken, onion, parmesan cheese, fresh herbs, and zucchini. They're quick, healthy, and delicious, and you won't even know there are veggies in them. Great for meal prep and ready in about 35 minutes! Gluten-free.
Course Appetizer, Main Course
Cuisine American
Keyword chicken zucchini meatballs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 21 meatballs
Calories 208kcal
Author Kelly


  • 1 pound ground chicken (93/7 or fattier)
  • 1 medium zucchini, shredded and the liquid squeezed out (150 grams/about 1 heaping cup)
  • 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
  • salt and pepper, to taste


  • Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Finely grate zucchini by running it through a box grater. If needed, you can roughly chop it as well. Gather zucchini in your hands and give it a good squeeze or two over the sink to get out any excess liquid. All the liquid does not need to be removed.
  • In a large bowl, mix together the ground chicken, grated zucchini, onion, parmesan cheese, almond flour, garlic, Italian seasoning, herbs, and salt and pepper until well 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 21 meatballs depending on the size. If needed, wet hands with a little water to help the meat not stick while rolling.
  • Place on the lined sheet pan and bake for 20-25 minutes until golden brown and cooked through.


*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. You can also use ground chicken thighs.
**you can use a combination of herbs, or just use one.


Serving: 5meatballs | Calories: 208kcal | Carbohydrates: 4.4g | Protein: 25.3g | Fat: 10.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 86.6mg | Potassium: 671mg | Fiber: 1.4g | Sugar: 1.9g | Vitamin A: 456IU | Vitamin C: 13mg | Calcium: 129mg | Iron: 2.1mg