Ground Chicken and Zucchini Meatballs

Name: Ground Chicken and Zucchini Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lbs (567 g) ground chicken (93/7 lean); 1 medium (about 8 oz) (225 g) zucchini, medium, finely grated and squeezed dry; ½ cup (60 g) panko breadcrumbs; ¼ cup (30 g) Parmesan cheese, finely grated, finely grated; 1 large (50 g) large egg, at room temperature, beaten; 3 cloves (9 g) garlic, minced, minced; 1 tsp (1 g) dried oregano; ½ tsp (½ g) dried basil; ¾ tsp (5 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) olive oil; ½ tsp (1 g) lemon zest, finely grated zest (optional)

From the MyKitchenBank Kitchen

Tender, juicy meatballs made with ground chicken and grated zucchini, bound with breadcrumbs and Parmesan, and seasoned with Mediterranean herbs. Baked until golden, they're lighter than beef versions but full of flavor. Serve with marinara, tzatziki, or enjoy them warm as an appetizer.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 16 meatballs (4 per serving)

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Steps

Before you start

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
Have all ingredients prepped and ready before mixing—don't overwork the meat
If your zucchini is very wet, pat it dry with paper towels after grating to prevent soggy meatballs

1
Prepare ingredients
- Grate the zucchini on a box grater's medium holes.
- Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this prevents watery, falling-apart meatballs.
- Mince the garlic finely.
- Have the egg beaten in a small bowl and all dry ingredients measured.
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Tip: Squeezing the zucchini dry is essential—wet zucchini will cause the meatballs to fall apart during baking.
2
Mix meatball base
- In a large mixing bowl, combine the ground chicken, squeezed zucchini, panko breadcrumbs, grated Parmesan, minced garlic, oregano, basil, salt, black pepper, and lemon zest (if using).
- Pour the beaten egg over the mixture.
- Using a fork or your hands, gently combine until just mixed—overworking the meat will make tough meatballs.
- The mixture should look slightly sticky but hold together.
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Tip: Mix just until ingredients are barely combined. Overmixing develops gluten in the breadcrumbs, resulting in dense, chewy meatballs instead of tender ones.
3
Form meatballs
- Lightly brush the lined baking sheet with olive oil.
- Using a 1½-inch (40 mm) cookie scoop or your hands, form the mixture into 16 evenly sized balls.
- Space them about 1 inch (2.5 cm) apart on the baking sheet.
- If the mixture is sticky, wet your hands slightly between rolls.
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Tip: Even-sized meatballs cook uniformly. Using a scoop ensures consistency and saves time.
4
Bake until goldenOven 400°F / 205°C
- Transfer the baking sheet to the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes, until the meatballs are golden-brown on the outside and cooked through.
- They should feel firm to the touch and a meat thermometer inserted into the center of one reads 165°F (74°C).
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Ready when: Golden-brown exterior; internal temperature reaches 165°F (74°C)
Tip: Don't shake the pan or flip the meatballs—they'll develop a better crust if left undisturbed.
5
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest for 5 minutes before serving.
- This allows the juices to redistribute, keeping them moist.
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Tip: A short rest makes a noticeable difference in juiciness, even though it seems like a small step.

Good to know

Tips

Squeeze the zucchini thoroughly after grating to remove moisture—this is the key to meatballs that hold together and bake evenly.
Don't overwork the mixture; gentle mixing prevents tough, dense meatballs.
For extra flavor, brown the meatballs briefly in a skillet over medium-high heat before baking, then transfer to the oven to finish cooking.
Serve with marinara sauce for dipping, or alongside yogurt-based tzatziki for a lighter Mediterranean twist.

Make ahead

Prepare the meatball mixture up to 4 hours ahead; cover and refrigerate. Form and bake as directed (no change to baking time). Baked meatballs can be cooled, frozen in a single layer, then transferred to freezer bags for up to 2 months.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover and store for up to 4 days; reheat in a 350°F (175°C) oven for 8 minutes. Freezer: up to 2 months; thaw in the fridge overnight and reheat as above, or reheat from frozen in a 350°F (175°C) oven for 12–15 minutes.

Substitutions

ground chicken (93/7 lean) → Ground turkey (93/7 lean) or ground pork. Use the same weight. Turkey will be slightly leaner; pork will be richer. Both work well. Internal temperature remains 165°F (74°C) for poultry.
zucchini, medium → Grated summer squash or grated carrot. Use the same weight. Carrot will be slightly sweeter; squeeze both dry as you would zucchini.
panko breadcrumbs → Crushed crackers, gluten-free panko, or grated stale bread. Match the volume. If using gluten-free panko or crushed crackers, the texture may be slightly different but results will be similar.
dried oregano → Italian seasoning. Use the same amount (1 tsp) in place of oregano and basil combined.