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I discovered these chicken zucchini meatballs while trying to sneak more vegetables into our dinner. The magic happens when tender zucchini melts into juicy ground chicken, creating meatballs that stay incredibly moist. Now they're our favorite healthy comfort food—perfect with tzatziki, cucumber salad, or stuffed into warm pita bread.
Why These Work
Every bite brings juicy chicken laced with fresh herbs, salty feta, and hidden zucchini that nobody even notices. Quick enough for busy weeknights but special enough for company. Plus, they're perfect for meal prep make a big batch Sunday and enjoy them all week long.
Your Shopping List
- The Base: Fresh ground chicken or turkey; both work beautifully. One medium zucchini no need to squeeze it dry, that moisture helps. Good panko breadcrumbs keep everything light and airy.
- Fresh Flavors: Crumbled feta adds salt and tang, jalapeño brings gentle heat. Fresh dill or parsley, bright lemon zest make everything pop. Sweet onion and garlic powder build our flavor base.
- For Serving: Crisp cucumber, creamy avocado, your favorite rice. Don't forget tzatziki sauce it brings everything together, perfect for dipping.
Let's Make Them
- Mix It Up
- Combine everything in a big bowl use your hands, really get in there, mix it well. The mixture might feel wet that's okay, it means they'll stay juicy.
- Shape Your Meatballs
- Roll them small, about golf ball size; helps them cook evenly. Wet hands make rolling easier, keeps the mixture from sticking.
- Get Cooking
- Heat olive oil in your biggest pan, cook them, turning gently until golden all over. Or pop them in the air fryer; oven works great too, just watch for doneness.
- Build Your Meal
- Serve over rice, top with that fresh cucumber avocado salad, drizzle with tzatziki. Every component brings something special to the plate.
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Make Them Perfect
Don't overwork the mixture it keeps meatballs tender. Cook a small test patty to check seasoning before rolling all of them. Use a cookie scoop if you have one; it makes them all the same size. Let them get golden brown—it creates extra flavor.
Serve Them Right
Perfect in pita bread like a Greek sandwich. Amazing over pasta with olive oil and herbs. Make tiny ones for appetizers serve with extra tzatziki for dipping. The cucumber avocado salad adds fresh crunch, balancing everything nicely.
Save Some For Later
Keep leftovers in the fridge about 3 days they still taste great. Freeze them cooked or raw perfect for busy nights. Make a double batch while you're at it; future you will thank you. They reheat beautifully in the oven keeps them from drying out.
Mix It Up
Try different herbs mint, oregano; both work beautifully. Switch feta for parmesan it changes the whole flavor profile. Add grated carrot nobody will know it's there. The recipe welcomes creativity while staying juicy and delicious.
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Make Them Yours
Play with spice levels more jalapeño, less garlic, whatever makes you happy. My kids love them with extra tzatziki; husband adds hot sauce. That's what makes cooking fun taking a good recipe and making it perfect for your family.
Frequently Asked Questions
- → Can I prep these ahead?
- Yes, form meatballs up to 24 hours ahead and refrigerate. Can also freeze cooked meatballs up to 3 months.
- → Do I need to squeeze the zucchini?
- No need to squeeze out moisture from grated zucchini; it helps keep meatballs moist.
- → What's the best way to cook them?
- Pan-fry, bake at 425°F, or air fry at 400°F. All methods work well.
- → How do I prevent sticking when rolling?
- Moisten hands with water or olive oil while forming meatballs.