Chicken and Zucchini Meatballs make a simple and healthy dinner that is easy to make for busy weeknights.
Chicken and fresh zucchini is such a great healthy combination. All the ingredients in these meatballs combine for a delicious, mouthwatering main dish. Not only the zucchini adds tons of color, but also adds much-needed moisture that ground chicken often lacks, helping to make the meatballs tender and juicy.
By the end of summer anyone with a garden has more zucchini than they know what to do with. This easy and delicious recipe is one of the best ways to use up extra zucchini.
Zucchini preparation tips (don’t ignore this step):
- The zucchini should be finely shredded. This will make it easier to pack and keep the meatballs together.
- The liquid of the zucchini needs to be squeezed out as much as possible: place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid.
Chicken and Zucchini is a delicious and healthy combination. The mild flavor of chicken pairs well with the subtle and slightly sweet taste of zucchini, creating a well-balanced dish. If you like both chicken and zucchini, you definitely will love this Chicken and Zucchini Meatballs recipe.
How to make this Recipe:
- Make meatballs
Place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid. Combine all ingredients (except oil) with remaining salt and stir until just combined. Form balls about 1 ½ inch in diameter by scooping meatballs with a scoop (or spoon) and gently smoothing with your hands.
- Fry and enjoy
Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden.
Chicken and Zucchini Meatballs: Frequently Asked Questions
Yes, ground turkey can be used as a substitute for ground chicken. It will provide a slightly different flavor.
Yes, you can freeze the meatballs. After shaping them, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be cooked from frozen or thawed in the refrigerator before cooking.
These meatballs pair well with marinara sauce, tzatziki, pesto, or a simple garlic and herb yogurt sauce. They can also be served with a dipping sauce of your choice.
These meatballs pair well with a variety of sides such as pasta, rice, salad, roasted vegetables, or even in a sandwich or wrap.
More Chicken Recipes you will Enjoy!
If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.
Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.
Chicken and Zucchini Meatballs
Ingredients
- 1 pound ground chicken
- 2 medium zucchini (grated)
- 1 egg
- ½ cup plain breadcrumbs (panko or regular)
- 1 small onion (finely chopped)
- 2 garlic cloves (pressed)
- 2 teaspoons salt (divided)
- ¼ teaspoons black pepper
- Olive oil to sauté
Instructions
- Place zucchini in a bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for about 10 minutes, then squeeze out as much liquid as you can. Discard drained liquid.
- Combine all ingredients (except oil) with remaining salt and stir until just combined. Form balls about 1 ½ inch in diameter by scooping meatballs with a scoop (or spoon) and gently smoothing with your hands.
- Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
Most Recent Recipes:
