Chicken-Zucchini Meatballs


Serve these chicken meatballs on a skewer for a party-starting appetizer, pile atop a plate of pasta, or stuff inside a hoagie roll for a hearty sub.

Chicken-Zucchini Meatballs
Hands On Time:
20 mins
Total Time:
1 hrs 5 mins
20 meatballs


  • Nonstick cooking spray

  • 1 cup finely shredded zucchini

  • ¼ teaspoon salt

  • 1 pound ground chicken

  • 1 egg, lightly beaten

  • ½ cup panko

  • ½ cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh parsley

  • 2 teaspoon dried basil, crushed

  • ¼ teaspoon crushed red pepper


  1. Preheat oven to 350°F. Line a 15×10-inch baking pan with foil; coat with nonstick cooking spray.

  2. Line a colander with paper towels; add zucchini. Sprinkle 1/8 tsp. of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture.

  3. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, crushed red pepper, remaining 1/8 tsp. of the salt. Shape rounded tablespoons of mixture into 20 meatballs; place in prepared pan. Bake 25 minutes or until cooked through (165°F).


Double this recipe and freeze one batch for speedy 20-minute dinners like the meatball subs.


Refrigerate in an airtight container up to 5 days or freeze up to 3 months.

Nutrition Facts (per serving)

103 Calories
5g Fat
3g Carbs
10g Protein
Nutrition Facts
Calories 103
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 61mg 20%
Sodium 175mg 8%
Total Carbohydrate 3g 1%
Protein 10g
Vitamin C 2.9mg 15%
Calcium 46mg 4%
Iron 0.7mg 4%
Potassium 290mg 6%
Folate, total 6.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*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.

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