Baked Zucchini Chicken Meatballs
Baked Zucchini Chicken Meatballs are tender oven-baked meatballs made with lean chicken, fresh zucchini, herbs, and Parmesan.
Ingredients
- 1 pound ground chicken
- 1 cup grated zucchini
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C), line a baking sheet with parchment, and lightly squeeze the zucchini so it is damp but not dripping.
- Place the ground chicken in a large bowl and add zucchini, breadcrumbs, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Mix gently with clean hands until the ingredients are evenly distributed, stopping as soon as the mixture comes together.
- Shape the mixture into evenly sized meatballs and arrange them on the prepared baking sheet with a little space between each.
- Bake for 16–20 minutes, turning once if desired, until the meatballs are lightly browned and fully cooked through.
- Remove them from the oven and let them rest for 3–4 minutes so the juices redistribute inside.
- Serve with marinara sauce, pasta, rice, salad, or place them inside toasted rolls for easy sandwiches.