Recipes and Cooking Chicken-Sausage Meatballs with Zucchini Be the first to rate & review! Surprise! The zucchini in this recipe isn't spiralized veggie noodles; instead, we snuck the veggie into the chicken and turkey meatballs. Of course, if you want a double-dose, you could serve your meatballs and marinara over zoodles. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 15 mins Bake Time: 25 mins Cool Time: 20 mins Freeze Time: 30 mins Total Time: 1 hrs 30 mins Servings: 36 Yield: 36 meatballs Jump to Nutrition Facts Ingredients 1 ½ cup finely shredded zucchini ½ teaspoon salt 2 eggs, lightly beaten ½ cup fine dry bread crumbs ½ cup finely chopped onion ½ cup grated Parmesan cheese 2 tablespoon milk 1 teaspoon dried Italian seasoning, crushed ½ teaspoon black pepper 1 pound ground uncooked chicken 1 pound bulk ground uncooked turkey or pork sausage Directions Preheat oven to 375°F. Line a colander with paper towels; add zucchini. Sprinkle 1/4 tsp. of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture. In a large bowl combine the zucchini, the remaining salt, and the next seven ingredients (through pepper). Add chicken and sausage; mix well. Shape mixture into 36 meatballs; place in a greased or foil-lined shallow baking pan. Bake about 25 minutes or until meatballs are done (165°F). Drain off fat. Cool meatballs after baking. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze about 30 minutes or until firm. Transfer meatballs to resealable freezer bags or freezer containers. Seal and freeze up to 3 months. Add frozen meatballs to your favorite sauce. Heat for 10 minutes or until heated through, stirring occasionally. Tip To use, add to marinara sauce or stir into soups. Rate it Print Nutrition Facts (per serving) 54 Calories 3g Fat 2g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 54 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 32mg 11% Sodium 86mg 4% Total Carbohydrate 2g 1% Protein 6g Vitamin C 1.2mg 6% Calcium 19mg 1% Iron 0.4mg 2% Potassium 118mg 3% Folate, total 4.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.