Chicken Zucchini Meatballs

The first time I made these Mediterranean-inspired chicken zucchini meatballs, I was skeptical about skipping the traditional step of squeezing moisture from the zucchini. That skepticism turned to delight when I discovered that the natural moisture creates incredibly tender meatballs that stay juicy even when reheated. Now, these protein-packed little bites have become my go-to solution for transforming simple ground chicken into a dinner that feels both nourishing and a bit luxurious.

These meatballs are a versatile, flavorful solution for busy weeknights and entertaining alike.

Essential Ingredients and Selection Tips

• Ground Chicken: Opt for a blend with some fat to keep the meatballs juicy
• Fresh Herbs: Bright, crisp dill or parsley brings freshness to the dish
• Feta Cheese: Traditional Greek feta offers the best flavor and texture
• Zucchini: Firm, heavy zucchini ensures high water content for moist meatballs

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Detailed Cooking Instructions

Step 1:

Grate zucchini directly into a mixing bowl to retain its natural juices.

Step 2:

Break up the ground chicken in the bowl for easier mixing.

Step 3:

Sprinkle seasonings evenly to ensure consistent flavor.

Step 4:

Mix with hands until just combined, avoiding overworking the mixture.

Perfect the Rolling Technique

Step 1:

Keep hands damp to prevent sticking while rolling.

Step 2:

Roll lightly, aiming for uniform meatballs of about 2 tablespoons each.

Step 3:

Line up meatballs on a parchment-lined baking sheet for even cooking.

Cook the Meatballs

Step 1:

If pan-frying, heat oil in a skillet and let meatballs develop a golden crust before flipping.

Step 2:

If baking, preheat the oven to 400°F and cook for 18-20 minutes until internal temperature reaches 165°F.

Step 3:

Rest meatballs for 5 minutes to allow juices to redistribute.

Prepare the Fresh Salad

Step 1:

Cut cucumbers and avocados into uniform pieces.

Step 2:

Toss with lemon juice immediately to prevent avocado browning.

Step 3:

Season generously with salt and pepper, tossing gently to keep avocado intact.

Assemble and Serve

Step 1:

Start with a warm layer of rice as the base.

Step 2:

Arrange meatballs over the rice while still hot.

Step 3:

Top with the fresh salad and a drizzle of tzatziki.

Meal Prep and Versatility

Double the batch and freeze half for future meals. Freeze meatballs on a baking sheet first to prevent sticking, then transfer to an airtight container.

Chef’s Helpful Tips

• Toast panko breadcrumbs in a dry pan before adding for extra flavor
• Use a small ice cream scoop for uniform meatballs
• Let cooked meatballs rest for 5 minutes to firm up before serving

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Final Thoughts

These Mediterranean-inspired chicken zucchini meatballs transform simple ingredients into something extraordinary. Whether you're hosting friends, meal prepping for the week, or sneaking extra veggies into dinner, these meatballs deliver flavor, nourishment, and satisfaction in every bite.

Family Traditions and Memories

Cooking these meatballs together has become a cherished family tradition in my home. Each step brings a sense of connection and joy, turning simple dinners into lasting memories. From my kitchen to yours, I hope this recipe becomes as beloved in your household as it is in mine.

Frequently Asked Questions

→ Can I make these ahead of time?

Yes, form meatballs up to 24 hours ahead and refrigerate, or freeze cooked meatballs for up to 3 months.

→ Do I need to squeeze moisture from the zucchini?

No, the moisture from the zucchini helps keep the meatballs juicy.

→ Can I bake these instead of pan-frying?

Yes, bake at 425°F for 10-15 minutes or air fry at 400°F for 12-14 minutes.

→ How do I reheat leftover meatballs?

Reheat in oven, air fryer, or microwave until warmed through.

→ Can I use different herbs?

Yes, parsley can substitute for dill, and any fresh herbs work in the salad.