Chicken Zucchini Meatballs

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Chicken Zucchini Meatballs with feta make for a quick and tasty dinner, ready in only 30 minutes. Serve them with a cucumber avocado salad, tzatziki, and rice, and you’ve got yourself a new weeknight favorite!

Why You’ll Love These Chicken Zucchini Meatballs

  • Easy to Prepare: These meatballs come together in just one bowl and can be sautéed, baked, or air-fried, depending on your preference.
  • Customizable: You can spice them up with jalapeño or add some lemon zest, but those are optional! You can also swap feta for Parmesan, or use turkey instead of chicken.
  • Healthy: A whole zucchini goes into these meatballs, which adds extra veggies in a way that’s hard to notice!
  • Great for Meal Prep: Make a double batch and have them for lunch all week. They reheat really well and go great with rice, in pita, or just on their own.

If you liked my Chimichurri Chicken Meatballs, you’ll definitely want to try this recipe next. Even our picky toddler approved of them—a big win! Plus, they’re a perfect way to use up the last zucchini of summer.

For more zucchini recipes, check out my Zucchini Cakes, Eggplant Zucchini Lasagna, and Zucchini Pesto Pasta.

Ingredients

  • Ground Chicken: A lean protein option, but you can also use ground turkey.
  • Zucchini: One medium zucchini, grated. No need to drain it—just toss it in!
  • Panko: These breadcrumbs absorb the zucchini’s moisture and make the meatballs more cohesive.
  • Feta: Adds a salty, tangy flavor. If you don’t like feta, Parmesan works too.
  • Jalapeño: For a little heat, though it’s optional. Removing the seeds cuts down on the spice.
  • Onion: Yellow, sweet, or even shallots work here.
  • Lemon: A bit of zest brightens up the dish.
  • Spices: Garlic powder, salt, and pepper keep it simple. For more flavor, add cumin or coriander.
  • Dill: Fresh dill or parsley adds a nice herbaceous note.
  • Olive Oil: For sautéing, you can substitute with avocado or grapeseed oil.

Directions

Step 1: Mix the Ingredients

In a large bowl, combine all the meatball ingredients. Use your hands to mix everything thoroughly.

Step 2: Form the Meatballs

Roll the mixture into 24 mini meatballs. You can sauté them in olive oil until golden, or bake or air fry them.

Step 3: Make the Salad

In a bowl, toss cucumber, avocado, olive oil, lemon, herbs, salt, and pepper.

Step 4: Serve

Plate the meatballs over rice with a big scoop of cucumber avocado salad, tzatziki, and a drizzle of olive oil.

    Variations

    • Change the Meat: Swap the chicken for turkey, beef, or even plant-based meat alternatives.
    • No Feta? No Problem: Leave out the feta or use Parmesan instead.
    • Make It Gluten-Free: Use gluten-free breadcrumbs or rolled oats instead of panko.

    Serving Suggestions

    My go-to is serving the meatballs over rice with tzatziki and cucumber-avocado salad. Other options include:

    • In a Pita: Stuff them into a warm pita with tzatziki, lettuce, cucumber, and tomato for a Greek-inspired meal.
    • Over Pasta: These go great with Mediterranean, Lemon Ricotta, or Pea Pesto pasta, or even over spaghetti squash for a low-carb option.
    • With a Salad: Pair the meatballs with a Brussels Sprout Salad, Peach Corn Quinoa Salad, or Broccoli Chickpea Salad.

    Make-Ahead and Storage

    • Make-Ahead: You can prepare the meatball mixture and form the balls up to a day in advance. Just cover and refrigerate them.
    • Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
    • Reheat: Warm them up in the oven, air fryer, or microwave. If reheating frozen meatballs, bake them at 350ºF (if cooked) or 400ºF (if uncooked) for 20 to 30 minutes until heated through.
    • Freeze: After the meatballs are fully cooked and cooled, freeze them on a baking sheet. Once frozen, transfer them to a sealed bag for up to 3 months.

    Equipment

    Ingredients  

    • 1 lb. ground chicken
    • 1 medium zucchini, grated on a box grater (no need to press out excess moisture)
    • 1/2 cup panko breadcrumbs
    • 1/2 cup crumbled feta cheese
    • 1/3 cup minced yellow onion (or shallots)
    • 2 Tbsp. finely chopped fresh dill (or parsley)
    • 2 Tbsp. minced fresh jalapeño
    • 1 tsp. lemon zest
    • 3/4 tsp. kosher salt
    • 3/4 tsp. garlic powder
    • 1/2 tsp. black pepper
    • Extra-virgin olive oil for cooking
    • Suggested for serving: cooked white rice and tzatziki (homemade or store-bought)

    Cucumber-avocado salad (optional)

    • 1 English cucumber, diced
    • 1 large avocado, cut into chunks
    • 2 Tbsp. chopped fresh basil, dill, or mint
    • 1 to 2 Tbsp. fresh lemon juice
    • 2 Tbsp. extra-virgin olive oil
    • Kosher salt and black pepper to taste

    Instructions 

    1. Combine all meatballs ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)
    2. Heat 1 to 2 Tbsp. of olive oil in a large skillet over medium heat. Add half of the meatballs and cook until golden, rotating to brown all sides, about 6 to 8 minutes. Transfer to a plate and repeat with the second batch, adding more oil as needed.
    3. Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
    4. Serve meatballs over white rice with cucumber-avocado salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.

    Notes

    • To bake the meatballs, place on a greased baking sheet and bake at 425°F for 10 to 15 minutes.
    • To air fry the meatballs, lightly coat meatballs and tray with cooking spray, and air fry at 400ºF for 12 to 14 minutes.
    • Make-Ahead. You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
    • Store. Refrigerate leftover meatballs in an airtight container for up to 3 days.
    • Reheat. You can rewarm the meatballs in the oven, air fryer, or microwave.
      • IF reheating frozen meatballs, preheat your oven to 350ºF (if the meatballs are fully cooked) or 400ºF (if not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (until meatballs reach an internal temperature of 160ºF).
      Freeze. Let cooked meatballs cool completely. Then arrange on a parchment-lined baking sheet and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a zip-top bag and tightly seal. Freeze for up to 3 months.
    NUTRITION INFORMATON:Serving: 6meatballs (without rice, salad, or tzatziki) | Calories: 307kcal | Carbohydrates: 10g | Protein: 26.5g | Fat: 18g | Saturated Fat: 6g | Sodium: 780mg | Fiber: 1g | Sugar: 3g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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