Chicken Zucchini Meatballs
These chicken zucchini meatballs are tender, juicy, and packed with flavor thanks to grated zucchini, garlic, and dried oregano.
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.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!