Spaghetti night is a favorite at our house and these chicken zucchini meatballs add a little extra veggies to the pasta plate. Zucchini is such a versatile vegetable! You can use it so many different ways: as noodles, in sweet breads, as “fries” and of course, in meatballs.
These are a great way to use up your garden zucchini! Using lean ground chicken and zucchini, these make a healthier meatball. Not only are they leaner and full of veggie, there is no frying involved!
If you’ve not used ground chicken before, be aware that it is pretty wet compared to ground beef or sausage. The best way to put these meatballs together without a lot of fuss is to use a cookie scoop.
Ingredients for Chicken Zucchini Meatballs:
- 2 pounds Ground Lean Chicken
- 1 Small Zucchini, shredded (Approximately 1 1/2 cups)
- 1/2 cup Onion, diced
- 2 Garlic Cloves, minced
- 2 Eggs, Beaten
- 1/2 cup Almond flour
- 1/2 teaspoon Dried Oregano
- 1/8 cup Fresh Parsley, chopped
- 1/2 teaspoon Salt
- 1 teaspoon Ground Pepper
Directions:
To make chicken zucchini meatballs, you will need a large mixing bowl, 2 baking sheets, parchment paper and an optional cookie scoop. Two spoons can be used alternatively.
- Preheat your oven to 400°F and line your baking sheets with parchment paper.
- Grate your zucchini and then using paper towels or a dish towel, squeeze as much water out as possible.
- Place the drained zucchini in a large mixing bowl and add the ground chicken, onion, garlic, eggs, oregano, parsley, salt, pepper and almond flour. Mix together thoroughly.
- Using a cookie scoop or two spoons, place rounded balls of the chicken mixture onto the baking sheets.
- Bake for 20-25 minutes, or until the internal temperature reaches 165°F
Place over your favorite pasta and top with spaghetti sauce!
Serve with a side salad and my Homemade Garlic Knots!
Chicken Zucchini Meatballs
Ground chicken with zucchini and Italian spices
Ingredients
- 1 Small Zucchini, shredded, Approximately 1 1/2 cups
- 2 pounds Ground Lean Chicken
- 1/2 cup Onion, diced
- 2 Garlic Cloves, minced
- 2 Eggs, Beaten
- 1/2 cup Almond flour
- 1/2 teaspoon Dried Oregano
- 1/8 cup Fresh Parsley, chopped
- 1/2 teaspoon Salt
- 1 teaspoon Ground Pepper
Instructions
- Shred the zucchini then place in a paper towel or dish towel and squeeze the water out.
- In a large bowl combine the chicken, zucchini, onion, garlic and eggs.
- Add the almond flour, oregano, parsley, salt and pepper, mix well and set aside.
- Pre-Heat oven to 400°F.
- Line a baking sheets with parchment paper.
- Using a cookie scoop (this is easiest but 2 spoons would work) and place the balls onto the prepared baking sheet.
- Bake for 20-25 minutes or until cooked through (165°F).
Notes
- Depending on size, this recipe makes approximately 45 meatballs
Nutrition Information:
Yield: 45 Serving Size: 1 meatballAmount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 41mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 5g
The nutrition data provided is only an estimate.
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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