These chicken zucchini meatballs are tender, juicy, and packed with flavor thanks to grated zucchini, garlic, and dried oregano. The zucchini adds moisture and keeps the meatballs light, while ground chicken makes them a lean, versatile option for easy dinners.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Zucchini Meatballs
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~230 per serving (estimated)
🥣 Main Ingredients: Ground chicken, zucchini, egg, garlic, oregano
📖 Dietary Info: Gluten-free; dairy-free; low-carb
👌 Difficulty: Easy - simple prep and oven-baked
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Baked in the oven until golden and cooked through, these meatballs come together with simple ingredients and minimal prep. They're perfect for meal prep, family dinners, or serving with salads, grains, or dipping sauces for a flexible, protein-forward meal.
If you enjoy lighter meatball recipes like this, you may also like our Shrimp Foil Packets, Creamy Parmesan Chicken, or Steak Caesar Salad that are great for meal prep and busy schedules.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Chicken Zucchini Meatballs:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Zucchini Meatballs:
- Recipe Notes & Tips:
- How to Store:
- Chicken Zucchini Meatballs FAQs:
- More Easy Dinner Recipes You'll Love
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- Chicken Zucchini Meatballs
Why You'll Love these Chicken Zucchini Meatballs:
Juicy, not dry: Grated zucchini adds moisture, keeping the meatballs tender without extra fat.
Light and flavorful: Ground chicken, garlic, and oregano create a balanced, savory flavor.
Oven-baked and easy: No stovetop cooking required, making cleanup quick and simple.
Meal-prep friendly: These meatballs reheat well and work for lunches or dinners all week.
Versatile: Serve with salads, pasta alternatives, grains, or your favorite dipping sauce.
Key Ingredients:
- ground chicken. Use lean ground chicken for the best flavor, can be substituted with ground turkey if desired.
- zucchini. Grate on the large holes of a box grater, then squeeze very well in a clean towel to remove excess moisture, this keeps the meatballs from falling apart.
- egg. Helps bind the mixture and hold the meatballs together during cooking.
- dried oregano. Gives a warm, herby flavor that complements both chicken and zucchini.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Add a binder if needed: If the mixture feels too soft, mix in 1-2 tablespoons almond flour or breadcrumbs to help the meatballs hold their shape.
- Herb swaps: Replace oregano with Italian seasoning, thyme, or basil for a different flavor profile.
- Spice it up: Add red pepper flakes or smoked paprika for a little heat.
- Different protein: Ground turkey works well in place of ground chicken with the same method.
- Low-carb option: Serve these chicken zucchini meatballs with zucchini noodles or cauliflower rice instead of pasta.
How to Make Chicken Zucchini Meatballs:
- Preheat oven to 400°F. Line a sheet pan with parchment.
- Grate zucchini on the large holes of a box grater. Toss with a pinch of salt and let sit 5-10 minutes. Wrap in a clean towel and squeeze out as much liquid as possible.
- In a large bowl, whisk egg, garlic, oregano, celery seeds, salt, and pepper. Add ground chicken and dried zucchini. Mix gently with a fork or hands just until evenly combined. If the mixture feels too wet, fold in optional binder 1 tablespoon at a time.
- Use a 1½-tbsp cookie scoop to portion and roll into balls; place on the pan, spaced slightly apart.
- Lightly brush or spray the meatballs with oil. Bake 14-18 minutes, or until the centers reach 165°F. Rest 3 minutes before serving.
Recipe Notes & Tips:
- Squeeze the zucchini well: Removing as much moisture as possible is key to meatballs that hold together and bake evenly.
- Mix gently: Over mixing ground chicken can lead to dense meatballs. Combine just until everything is incorporated.
- Use a scoop for consistency: A cookie scoop helps keep the meatballs uniform so they cook at the same rate.
- Check doneness early: Start checking at the lower end of the bake time to avoid drying them out.
- Let them rest: Allow the meatballs to rest for a few minutes after baking so they stay juicy.
- Serving Suggestions: We love serving these meatballs with our Homemade BBQ Sauce or Marinara Sauce.
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How to Store:
Refrigerator: Store cooked chicken bites in an airtight container for up to 4 days.
Freezer: Let cool completely, then freeze in a single layer before transferring to a sealed container or freezer bag. Store for up to 2 months.
To reheat: Warm in a 350ºF oven for 10-12 minutes or microwave in 30-second intervals until heated through.
Chicken Zucchini Meatballs FAQs:
Chicken zucchini meatballs usually fall apart if the zucchini wasn't squeezed dry enough or the mixture is too wet. Thoroughly draining the zucchini and gently mixing the meat helps the meatballs hold their shape.
Yes, chicken zucchini meatballs bake very well and don't require pan-frying. Baking keeps them lighter and evenly cooked with less cleanup.
Chicken zucchini meatballs do not require breadcrumbs if the zucchini is properly drained and an egg is used as a binder. A small amount of almond flour or breadcrumbs can be added only if the mixture feels too loose.
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Chicken Zucchini Meatballs
Ingredients
- 1 pound ground chicken
- 1 medium zucchini
- 1 egg
- 2 garlic cloves
- 1 tablespoon dried oregano
- ½ teaspoon celery seed
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment.
- Grate zucchini on the large holes of a box grater. Toss with a pinch of salt and let sit 5-10 minutes. Wrap in a clean towel and squeeze out as much liquid as possible.
- In a large bowl, whisk egg, garlic, oregano, celery seeds, salt, and pepper. Add ground chicken and dried zucchini. Mix gently with a fork or hands just until evenly combined. If the mixture feels too wet, fold in optional binder 1 tablespoon at a time.
- Use a 1½-tbsp cookie scoop to portion and roll into balls; place on the pan, spaced slightly apart.
- Lightly brush or spray the meatballs with oil. Bake 14-18 minutes, or until the centers reach 165°F. Rest 3 minutes before serving.
Nutrition
Notes
- Squeeze the zucchini well: Removing as much moisture as possible is key to meatballs that hold together and bake evenly.
- Mix gently: Over mixing ground chicken can lead to dense meatballs. Combine just until everything is incorporated.
- Use a scoop for consistency: A cookie scoop helps keep the meatballs uniform so they cook at the same rate.
- Check doneness early: Start checking at the lower end of the bake time to avoid drying them out.
- Let them rest: Allow the meatballs to rest for a few minutes after baking so they stay juicy.
- Serving Suggestions: We love serving these meatballs with our Homemade BBQ Sauce or Marinara Sauce.
Nicole says
Would this still work well with ground chicken breast and shredded zucchini? I don’t have a food processor!
Yvonne says
These are so so so yummy!!! Kids loved them as well. Thank you!
Marcie Moya says
can you serve this with noodles?