Ingredients and Substitutions
Ground Chicken – or ground turkey.Zucchini – or summer squash.Plain Breadcrumbs – I used panko, but any will do. Gluten-free may be used if needed.Egg – use a flax egg if needed.Milk – whole milk makes the meatballs super juicy, but you can use plant-based, low-fat, or omit if you want to.Olive oil – this is added to the mixture for extra juiciness. You can leave it out if you like, but they meatballs may be a bit dry.Garlic powder and Onion powder – and/or other spices of choice.
How to make Chicken Zucchini Meatballs
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious! But I was surprised and delighted by the outcome, and I think you will be too. My husband proclaimed that these are his favorite meatballs, and I have to say, I may agree. I’ll always have a place in my heart for the real thing, but these chicken zucchini meatballs are so delicious, AND healthy, that I’ll use them as my default meatball from now on! As a bonus? My kids LOVED them. They’re a great way to hide veggies, and zucchini has that perfect melt-in-your-mouth texture when cooked the right way. In this post I’ll show you how to make these easy chicken meatballs, as well as dry out the zucchini so the meatballs stay together well and aren’t too liquidy. Be sure to check out the video as well. Let’s get to it!
Buffalo Chicken MeatballsMoroccan Lamb MeatballsBaked All-Beef MeatballsGreek Meatballs (Keftedes)
