Moist, flavorful chicken meatballs made with grated zucchini and fresh herbs make a delicious dinner or a low‑carb snack. These meatballs are keto-friendly, grain-free, paleo and Whole30 compatible.
They’re simple to prepare and easy to adapt—add the herbs and spices you prefer. The grated zucchini acts as a natural binder, so you don’t need egg or flour, and it keeps the meatballs tender while sneaking extra vegetables into the dish.
You can roll the meatballs in almond flour or Parmesan for a textured crust, though they’re delicious without a coating. Try both methods and choose what you like best.
Can’t Find Ground Chicken?
If ground or minced chicken isn’t available, pulse boneless chicken breasts in a food processor until finely chopped. Ground turkey is also a great substitute and works well with the zucchini.
How to Serve Chicken Zucchini Meatballs
Serve the meatballs on their own with a creamy dip or marinara sauce for a satisfying appetizer. For a main course, use thinly sliced cooked cabbage as a low‑carb noodle substitute and pile the meatballs on top. Another option is to simmer the cooked meatballs in marinara, top with cheese and bake until bubbly.
These meatballs pair beautifully with a bright herb sauce like chimichurri to add freshness and a zesty kick. They also work well with rich gravies if you prefer a comfort‑food style: try them alongside a mushroom gravy or a smothered meatball preparation for a heartier meal.
LIKE THIS RECIPE? YOU MIGHT ALSO LIKE:
- Pumpkin Chicken Meatballs
- Zucchini & Halloumi Balls
- Zucchini Balls in Spicy Coconut Sauce
- Keto Savoury Smothered Meatballs
For a pet-friendly version, try homemade chicken and spinach meatballs made especially for dogs.
Chicken Zucchini Meatballs
Angela Coleby
Pin Recipe
15
30
45
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Ingredients
- 1 lb ground chicken
- 1 medium zucchini grated
- 3 spring onions chopped
- 1 tablespoon thyme chopped or dried
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
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Preheat the oven to 200°C (400°F).
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Combine all ingredients in a bowl and mix thoroughly.
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With clean, slightly damp hands, shape the mixture into walnut-sized balls.
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Arrange the meatballs on a parchment-lined baking tray.
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Bake for 25–30 minutes, until the meatballs are firm and golden.
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Serve warm and enjoy!
Notes
Nutritional data is an estimate calculated from the individual ingredients. Variations may occur due to product differences and preparation methods.
Nutrition
Calories: 40kcal
Carbohydrates: 0.9g
Protein: 7.8g
Fat: 0.4g
Fiber: 0.3g
Nutrition information is an estimate provided by an online calculator.
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