Chicken Zucchini Meatballs
If your weeknight dinner routine has become a bit bland, spice things up with these easy chicken zucchini meatballs. They’re a great way to use up some extra zucchini as well! Or a new way to get kids to enjoy some veggies!
- 2 cups shredded zucchini
- 1 lb ground chicken
- 1 large egg, beaten
- 1/2 cup dried breadcrumbs
- 1/4 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- olive oil, to drizzle
In a bowl, combine the shredded zucchini, ground chicken, egg, breadcrumbs, milk, Parmesan cheese, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Then, portion into balls using a cookie scoop (I used a 2 tbsp scoop) and place on a parchment-lined baking sheet. Drizzle with olive oil. Place in a preheated 375°F oven for 12 to 18 minutes.
Chicken Zucchini Meatballs are not only flavorful but also packed with nutrition. Zucchini is a low-calorie vegetable that is rich in vitamins A, C, and K, as well as potassium and magnesium. Incorporating zucchini into meatballs adds moisture and improves texture, making them a healthier choice for family dinners. To elevate your dish, consider adding fresh herbs like parsley or basil for enhanced flavor. You can also experiment with different types of ground meat for varying taste profiles. Baking the meatballs instead of frying them reduces fat content while ensuring they remain tender. For a complete meal, serve these meatballs over whole grain pasta, brown rice, or a bed of fresh greens. Pair with a homemade marinara sauce or a yogurt-based dip to complement the flavors. These meatballs are not just easy to make; they are also versatile enough to be enjoyed in various dishes, from salads to sandwiches.












































































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