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.

Source: Better Homes and Gardens


Ingredient Checklist


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

  • 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.

  • 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

103 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 61 mg cholesterol; 175 mg sodium. 290 mg potassium; 3 g carbohydrates; 0 g fiber; 0 g sugar; 10 g protein; 0 g trans fatty acid; 154 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 1 mg iron;

Reviews (1)

7 Ratings
  • 5 star values: 6
  • 4 star values: 0
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  • 1 star values: 1
Rating: 5 stars
Awesome recipe!! I used pork once instead....oh my! Goodness! These were awesome to have and made dinners so easy for the week ahead.