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chicken zucchini meatballs

Chicken Zucchini Meatballs

Maggie Michalczyk, RDN
Chicken zucchini meatballs are super simple to make, flavorful and better than your typical boring meatball! Did I mention they're not dry at all thanks to the zucchini?!
Prep Time 10 mins
Cook Time 25 mins
Servings 15 meatballs


  • 1 lb lean ground chicken or turkey
  • 1 egg
  • 2 tbsp. oat flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup grated zucchini
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • black pepper to taste


  • Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper and a little cooking spray.
  • Wash and grate 1/3 cup of zucchini. Use a paper towel to squeeze out excess moisture from the zucchini. It can still be a little wet, just not dripping.
  • Mix all the ingredients together in a mixing bowl.
  • Use a cookie scoop to portion out the meat and then roll them into balls with your hands.
  • ┬áPlace on baking sheet and bake for 25-30 minutes.
  • Top with your favorite marinara sauce, plus a little extra parmesan cheese and enjoy!


These meatballs freeze really well! Store them in the freezer and pull out as needed.