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.
After trying that amazing chicken zucchini meatballs recipe, I just had to share how much it’s changed my dinner routine! Seriously, if you're looking for an easy, healthy, and family-friendly meal, these ground chicken zucchini meatballs are a game-changer. I used to struggle with getting enough veggies into our meals, especially for the little ones, but these meatballs are such a clever way to hide those nutritious zucchini shreds. One of my absolute favorite ways to serve these baked chicken zucchini meatballs is with, you guessed it, zucchini noodles! It’s super simple to make them at home with a spiralizer. Just take a fresh zucchini, spiralize it into 'noodles,' and then you can either lightly sauté them for a few minutes with a little olive oil and garlic, or simply serve them raw for a crunchier, fresher feel. The meatballs pair so well with the light texture of the zoodles, creating a truly balanced and satisfying meal that doesn't feel heavy. It's a fantastic low-carb option that still feels incredibly fulfilling. Speaking of kids, I know how challenging it can be to get them excited about vegetables. My trick with these chicken zucchini meatballs is to lean into the 'meatball' aspect. Kids generally love meatballs! The zucchini blends so seamlessly into the ground chicken mixture that they often don't even notice it's there. For extra picky eaters, you can try grating the zucchini even finer or squeezing out a bit more moisture so it's less noticeable. Serving them with a dipping sauce they love, like a mild marinara or even a homemade ketchup, can also make all the difference. It turns dinner into a fun, interactive experience, and before you know it, they're happily chomping down on those healthy vegetable-packed chicken balls! Another huge plus for these chicken zucchini meatballs is their versatility and how great they are for meal prep. I usually double the batch and freeze half for a quick dinner later in the week. They reheat beautifully, whether you pop them in the oven or microwave. You can also play around with the seasonings – sometimes I add a pinch of smoked paprika or a little dried oregano for a different flavor profile. They're not just for dinner, either! These savory chicken meatballs make a fantastic addition to lunchboxes or can even be served as an appetizer with a delicious dipping sauce. Imagine them skewered with cherry tomatoes and mozzarella – perfect for a party! Honestly, incorporating more chicken and zucchini into my diet has never been easier or tastier. This recipe proves that healthy eating doesn't have to be bland or complicated. It's truly a win-win: you get to use up extra garden zucchini, enjoy a wholesome meal, and maybe even get your family to eat their veggies without a fuss. Give these baked chicken zucchini meatballs a try – you won't regret it!
