Chicken and Zucchini Meatballs: You Won’t Be Able to Stop at One!
These meatballs are here to sabotage your willpower in the most delicious way possible. A glorious combination of minced chicken and grated zucchini which creates little pan-fried flavor bombs.
With a tender inside, golden edges, and a touch of garlic for sass, they’re the kind of snack that doesn’t ask permission before disappearing. They work as an appetizer or a main course, just add your favorite dip and prepare for the “where did they go?” chorus.
The Humble History of a Not-So-Humble Meatball
Now, while zucchini and chicken might sound like a 21st-century healthy-eating duo, it isn’t. In the Mediterranean, families often blend meat with vegetables to stretch meals, preserve moisture, and, let’s be honest, sneak greens past suspicious eyes.
However, this version is light, due to the zucchini which lends moisture without making the meatballs soggy, and herbs bring a pop of garden-fresh brightness. If you’ve ever wondered what to do with that lone zucchini loitering in your crisper drawer, this is its redemption arc.
Pro Tips for the Best Chicken and Zucchini Meatballs
- Stir just until combined, because overmixing makes tough meatballs, and tough meatballs make sad eaters.
- Keep your oil hot, but not to hurt. This is because medium heat is your friend, too hot and they’ll burn before cooking through.
- Chop herbs finely, as nobody wants a mouthful of parsley stem.
Can I Make These in the Oven?
If frying isn’t your thing, you can bake these beauties. Line them up on a parchment-lined tray, brush lightly with oil, and bake until golden. You can even flip halfway to ensure even browning.
Can I Use Ground Turkey Instead of Chicken?
Ground turkey works just as well and delivers a similar texture. Just make sure you’re using turkey with a bit of fat in it. Lean turkey breast might make things dry unless you compensate with extra zucchini or a spoonful of olive oil.
What Dips Go Well with These Meatballs?
These pair up with everything from yogurt-based sauces, such as tzatziki or raita, to spicy mayo, hummus, or even a garlicky tomato dip. They're basically great with anything creamy, zesty, or herby.
How Do I Make These Spicier?
Easy! Add chili flakes, a chopped fresh chili, or even a dash of cayenne to the mix. You can also add a spicy dip on the side if not everyone at your table is a heat-seeker.
Can I Freeze the Cooked Meatballs?
Yes! Let them cool completely, transfer to a freezer-safe container, and freeze. They’ll last up to 2 months. If you want to reheat, just put it in the oven or air fryer to get that crisp edge back.
How to Store Any Leftovers
You can refrigerate them in a container lined with a paper towel to absorb any moisture. They’ll still be edible for up to 4 days in the fridge.
Ingredients
How to Make Chicken and Zucchini Meatballs
Grab one large zucchini and it with minced chicken, eggs, garlic powder, flour, chopped herbs, salt, and pepper.
Grab one large zucchini and it with minced chicken, eggs, garlic powder, flour, chopped herbs, salt, and pepper.
Pour 2 tablespoons of vegetable oil into a non-stick skillet and heat over medium. Scoop out about 2 tablespoons of the mixture for each meatball and fry for a couple of minutes on each side.
Pour 2 tablespoons of vegetable oil into a non-stick skillet and heat over medium. Scoop out about 2 tablespoons of the mixture for each meatball and fry for a couple of minutes on each side.
Remove them from the pan, drain on paper towels, and serve immediately with any dipping sauce.
Remove them from the pan, drain on paper towels, and serve immediately with any dipping sauce.
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