Zucchini Herb Chicken Meatballs
If you’re looking for a meal that’s light, flavorful, and packed with wholesome ingredients, these zucchini herb chicken meatballs are about to become a staple in your kitchen. They’re incredibly juicy thanks to grated zucchini, loaded with fresh herbs, and come together with simple pantry ingredients for an easy weeknight dinner.
One of my favorite ways to make chicken meatballs extra tender is by adding grated zucchini. It keeps them moist without making them heavy, while also sneaking in an extra serving of vegetables. These were based off of my Lemony Chicken Veggie Meatballs, and are the ideal weekday meal prep.
These meatballs are so versatile too- serve them over fluffy rice, pearl couscous, a chopped salad or in a wrap. They also make fantastic leftovers for lunch and freeze beautifully, making meal prep a breeze.
I love to top them with lemon juice and serve them with a side of tahini sauce for dipping.
Ingredients you’ll need for Zucchini Herb Chicken Meatballs
- ground chicken
- grated zucchini
- herbs- parsley, cilantro and dill
- bread crumbs
- sesame seeds
- olive oil
- egg
- spices- turmeric, cumin, salt & pepper
- Finely chop the herbs in a small food processor or with a large knife
- combine the ground chicken with the grated zucchini, herbs, bread crumbs, spices, olive oil, and egg. Mix well
- With wet hands, shape into 20 small patties
- Drizzle with olive and bake on 425 for 20-25 minutes, then broil for 3 minutes at the end to brown
Why You’ll Love This Recipe
- Tender and juicy every time
- Packed with fresh herbs and hidden veggies
- High in protein and family-friendly
- Easy enough for busy weeknights
- Great for meal prep and freezer-friendly
Be sure to squeeze as much moisture as possible from the grated zucchini before mixing it into the chicken- this helps the meatballs hold together while still staying incredibly tender.
Whether you’re cooking for your family or prepping lunches for the week, these chicken meatballs are proof that healthy meals can be simple, satisfying, and packed with fresh flavor.
Other meal-prep friendly recipes-
Black Bean Breakfast Burritos
Beef & Veggie Patties
Spicy Salmon Burgers
Zucchini Herb Chicken Meatballs
Ingredients
- 1 1/2 lbs ground chicken
- 1 zucchini grated and liquid squeezed out
- 1/2 cup parsley chopped
- 1/2 cup cilantro chopped
- 1/4 cup dill chopped
- 1/2 cup bread crumbs
- 1/4 cup sesame seeds
- 2 tbsp of olive oil plus more to top
- 1 egg
- 1 1/2 tsp turmeric
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Preheat the oven to 425 F
- Line a large baking sheet with parchment paper
- Grate the zucchini using a hand or box grater, then squeeze out the liquid.
- Add the grated zucchini to a bowl with the ground chicken, chopped herbs, bread crumbs, egg, sesame seeds, spices, and 2 tbsp of olive oil. Mix well.
- With wet hands, shape the mix into about 20 meatballs and place them on the sheet pan
- Drizzle or brush lightly with olive oil
- Bake for about 20-25 minutes on the top rack, then broil for 3 minutes at the end to brown. I like to top them with lemon juice once ready.
- Leftovers can be refrigerated for up to 4 days, or stored in the freezer for up to 3 months and reheated as needed
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