Before diving into the delicious world of chicken zucchini meatballs, let’s talk about what you can serve alongside them. And trust me, you can delight your taste buds in many ways.
Pasta or Zoodles: If you want to keep things light, consider spiralizing some zucchini into zoodles. The meatballs pair wonderfully with marinara sauce and a sprinkle of Parmesan cheese. If you’re looking for something indulgent, classic spaghetti works just as well.
Salad: A simple mixed green salad with a zesty vinaigrette cuts through the richness of the meatballs. The crunch of fresh veggies balances the meal perfectly.
Dipping Sauces: To add a playful twist, set out small bowls of sauce—think marinara, pesto, or a homemade garlic yogurt dip.
Grains: Serve these meatballs over a bed of quinoa or brown rice for a wholesome experience. The nutty flavors complement the savory meatballs wonderfully.
Bread: Who doesn’t love a slice of crusty bread? Whether you make garlic bread or a fresh baguette, either will soak up the delicious sauce and help round out the meal.
Let’s get real for a second. Cooking can sometimes feel like making rocket science, but it doesn’t have to be! Enter chicken zucchini meatballs. They’re a game-changer. Packed with nutrition and flavor, these meatballs are a yum-filled way to sneak zucchini into your diet.
As someone who loves utilizing simple ingredients, I find these meatballs bring joy to the dinner table. They’re not just a hearty meal; they’re enjoyable, versatile, and surprisingly easy to make. And don’t get me started on how well they hold up as leftovers. Whether you’re a meal prep enthusiast or just want to whip up something quick, these meatballs shine.
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What Are Chicken Zucchini Meatballs?
Chicken zucchini meatballs are a healthy twist on traditional meatballs that typically call for beef or pork. By replacing the red meat with ground chicken and incorporating shredded zucchini, you’re not only lightening the dish but also enriching it with added moisture and nutrients. These little orbs are seasoned perfectly, creating a satisfying meal that can be enjoyed in many ways—from pasta to salads, or simply on their own.
Furthermore, zucchini is a superstar vegetable. It’s low in calories and high in vitamins and minerals. That means you can chow down on these meatballs without a hint of guilt. Plus, the best part? Everyone in your family will love them—kids included!
How Do They Taste?
When I first tasted chicken zucchini meatballs, I was pleasantly surprised. The chicken is juicy and tender, while the zucchini adds a subtle sweetness and a burst of moisture. The seasonings elevate the flavor, offering hints of garlic and onion.
Imagine this: hot meatballs drizzled with marinara sauce, fresh parsley sprinkled on top, and a sprinkle of cheese melting just a tad on the edges. It’s both comforting and satisfying while remaining light.
Why You’ll Love This Recipe?
Quick and Easy: You can whip these up in about 30 minutes, making them perfect for a weeknight meal.
Healthy: They’re a lighter alternative to classic meatballs, with lean protein and veggies.
Family-Friendly: Even picky eaters often find these meatballs appealing.
Versatile: You can serve them in various ways, whether on zoodles, pasta, or in a sub.
Meal Prep Friendly: Cook a big batch, freeze them, and you’ll have meals ready for the busy days.
Ingredients
- 1 lb ground chicken or turkey
- 2 cups shredded zucchini (about 2 small or 1 large zucchini)
- 1 large egg
- ½ cup plain breadcrumbs (panko or regular work well)
- ¼ cup whole milk (or adjust as needed)
- 2 tablespoons extra-virgin olive oil (plus additional for pan greasing)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt (plus extra for salting zucchini)
- ¼ teaspoon freshly ground black pepper
Step by Step Directions
Step 1: Prepping the Zucchini
Start with the zucchini. Wash it well, and then grate it using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This step is crucial! Too much moisture could make your meatballs mushy.
Step 2: Mixing Ingredients
In a large mixing bowl, combine the ground chicken, squeezed zucchini, egg, breadcrumbs, milk, olive oil, garlic powder, onion powder, parsley, Dijon mustard, kosher salt, and black pepper. Mix until just combined. Avoid over-mixing; that can lead to tough meatballs.
Step 3: Shaping the Meatballs
Now, you’re ready to shape your meatballs. Wet your hands slightly to prevent sticking. Scoop up small amounts of the mixture and roll them into balls, about 1-2 inches in diameter. This should yield around 16 meatballs.
Step 4: Cooking
You have a couple of options here. You can either bake them or pan-fry them. If you choose to bake, preheat the oven to 400°F (200°C) and arrange the meatballs on a greased baking sheet. Bake for about 25 minutes or until they’re golden brown and cooked through.
For pan-frying, heat a large skillet over medium heat with a bit of olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them for about 5-7 minutes until they’re browned on all sides and cooked through.
Step 5: Serving
Serve these meatballs hot with your favorite sauce, over pasta, or with a side of roasted veggies. Top with fresh herbs or grated cheese for an extra kick of flavor.
Tips on Making Chicken Zucchini Meatballs
Squeeze Out moisture: Be diligent about removing excess moisture from the zucchini.
Use lean meat: Going for ground chicken or turkey? Opt for leaner cuts to avoid a greasy texture.
Breadcrumb choice: Panko breadcrumbs provide extra crunch. If you only have regular breadcrumbs, that works too.
Don’t overmix: Mix just until combined; overmixing can make the meatballs tough.
Finishing option: For added flavor, toss your cooked meatballs in sauce during the last 5 minutes of baking or frying.
Nutrition Information
Each serving (4 meatballs) has approximately:
- Calories: 210
- Protein: 25g
- Carbohydrates: 10g
- Dietary Fiber: 1g
- Total Fat: 8g
- Saturated Fat: 2g
How Do You Store Chicken Zucchini Meatballs?
Storing leftovers is easy. Just place the cooled meatballs in an airtight container and keep them in the fridge. They’ll last for about 3-4 days. For longer storage, freeze them! Lay them on a baking sheet first until they’re frozen solid, then move them to a freezer bag. They’ll keep well for about 2-3 months.
What Other Substitutes Can You Use in Chicken Zucchini Meatballs?
- Ground Turkey: A leaner alternative to chicken with a slightly different flavor profile.
- Quinoa: For a vegetarian option, replace the meat with cooked quinoa for similar texture.
- Egg Substitute: If you’re vegan, use flaxseed or chia eggs as a binder.
- Brown Rice: Use cooked brown rice instead of breadcrumbs for a gluten-free option.
- Shredded Carrots: Add a carrot to the mix for extra nutrients and a hint of sweetness.
Conclusion
Chicken zucchini meatballs are more than just a meal. They’re a fusion of health and taste crafted into bite-sized goodness. You’ve got nutrition, flavor, and versatility all packed into one dish. Whether you’re looking to impress at dinner or simplify your meal prep routine, these meatballs deliver.
So, roll up your sleeves, grab your ingredients, and get ready to enjoy a dish that’s healthy, easy, and full of flavor. These little meatballs have the potential to find a long-term spot on your dining table. Give them a try! You’ll be glad you did.
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Chicken Zucchini Meatballs – Gourmet And Food
Description
Let’s get real for a second. Cooking can sometimes feel like making rocket science, but it doesn’t have to be! Enter chicken zucchini meatballs. They’re a game-changer. Packed with nutrition and flavor, these meatballs are a yum-filled way to sneak zucchini into your diet.
As someone who loves utilizing simple ingredients, I find these meatballs bring joy to the dinner table. They’re not just a hearty meal; they’re enjoyable, versatile, and surprisingly easy to make. And don't get me started on how well they hold up as leftovers. Whether you’re a meal prep enthusiast or just want to whip up something quick, these meatballs shine.
Ingredients
Instructions
Step 1: Prepping the Zucchini
-
Start with the zucchini. Wash it well, and then grate it using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This step is crucial! Too much moisture could make your meatballs mushy.
Step 2: Mixing Ingredients
-
In a large mixing bowl, combine the ground chicken, squeezed zucchini, egg, breadcrumbs, milk, olive oil, garlic powder, onion powder, parsley, Dijon mustard, kosher salt, and black pepper. Mix until just combined. Avoid over-mixing; that can lead to tough meatballs.
Step 3: Shaping the Meatballs
-
Now, you’re ready to shape your meatballs. Wet your hands slightly to prevent sticking. Scoop up small amounts of the mixture and roll them into balls, about 1-2 inches in diameter. This should yield around 16 meatballs.
Step 4: Cooking
-
You have a couple of options here. You can either bake them or pan-fry them. If you choose to bake, preheat the oven to 400°F (200°C) and arrange the meatballs on a greased baking sheet. Bake for about 25 minutes or until they’re golden brown and cooked through.
-
For pan-frying, heat a large skillet over medium heat with a bit of olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them for about 5-7 minutes until they’re browned on all sides and cooked through.
Step 5: Serving
-
Serve these meatballs hot with your favorite sauce, over pasta, or with a side of roasted veggies. Top with fresh herbs or grated cheese for an extra kick of flavor.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Squeeze Out moisture: Be diligent about removing excess moisture from the zucchini.
Use lean meat: Going for ground chicken or turkey? Opt for leaner cuts to avoid a greasy texture.
Breadcrumb choice: Panko breadcrumbs provide extra crunch. If you only have regular breadcrumbs, that works too.
Don't overmix: Mix just until combined; overmixing can make the meatballs tough.
Finishing option: For added flavor, toss your cooked meatballs in sauce during the last 5 minutes of baking or frying.
