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Chicken and Zucchini Meatballs – Supper for a Steal

Chicken and Zucchini Meatballs

I am really excited about this recipe. I’m a huge meatball fan and thrilled to have a delicious recipe for meatballs that are actually quite healthy. You could really use chicken or turkey in this recipe, but ground turkey breast was about $7.59/lb and chicken was on sale for $2.99/lb. I think you can see why I went with the chicken.

You can find the Homemade Marinara recipe here, posted yesterday.

We are now on our fourth day of camp. Yesterday I asked the kids what their favorite dish has been so far and the unanimous vote is for the meatballs. They couldn’t get enough of them. They actually loved the fact that they had vegetables in them and they couldn’t even taste it. They thought that was pretty neat. And they all agreed they would rather eat these than greasy beef meatballs.

Chicken and Zucchini Meatballs
Prep time
Cook time
Total time
Serves: 8
  • 1lb ground chicken breast
  • 3 garlic cloves
  • ¼ cup onion, minced
  • ¼ cup parsley, chopped
  • 1 medium zucchini, shredded
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • 1 egg
  • ½ cup breadcrumbs
  1. Mix all the ingredients together and shape into equal sized meatballs. I use a 1″ cookie scoop.
  2. Preheat oven to 400 degrees.
  3. Line a baking sheet with foil and coat with non stick cooking spray. Arrange meatballs on baking sheet and bake 20 minutes.


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