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Zucchini Meatballs Recipe

Baked Zucchini Meatballs Recipe

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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini
  • 1 lb ground chicken
  • ½ cup plain breadcrumbs
  • ¼ cup grated Parmesan
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • Black pepper, to taste
  • Olive oil, for brushing

Method
 

  1. Squeeze the shredded zucchini very dry. Stir together zucchini, chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper until just combined. Preheat oven to 400°F.
  2. Shape into 20 evenly sized meatballs and place on a parchment-lined baking sheet. Refrigerate for 10 minutes if time allows.
  3. Brush lightly with olive oil and bake 15 to 18 minutes, until an instant-read thermometer reaches 165°F.
  4. Warm your favorite marinara sauce in a skillet, add the hot meatballs, simmer 2 minutes, then serve.

Notes

Squeezing the zucchini well is non-negotiable; too much moisture and the meatballs steam instead of brown. If the mixture feels sticky when shaping, wet your hands lightly. These freeze beautifully raw or cooked, just add a few minutes to the bake or reheat time.