Chicken Zucchini Meatballs

These fresh and quick chicken zucchini meatballs are a great way to enjoy an easy summertime dinner. After the meatballs are seared, a flavorful tomato sauce is created in the same pan. Whether served alone or on a bed of pasta, the meatballs and tomato sauce are the essence of summertime ingredients!

Why this recipe works.

I did not grow up with meatballs. The idea of a meatball lived in my mind as something that a movie would show with spaghetti, but I had never experienced. The older I grew, the more I realized that meatballs are dependent on your heritage or where you grow up. We had ham balls, and while they were not traditional meatballs, nor were they ever served with pasta, they were amazing. The idea of a zucchini chicken meatball comes out of my non-traditional view of a meatball. With no established meatball rules, I made these chicken and zucchini meatballs. A perfect way to use the simple flavor of zucchini and chicken seasoned with herbs and finished with a fresh tomato sauce that tastes straight from the garden. A meal can be made when served with pasta, and it all comes together in under an hour.

Everything you’ll need to make this recipe.

• Ground chicken is an easy way to use lean ground meat that can take on any flavor. Look for ground chicken breasts for the best quality.
• Zucchini should be used when they are small to medium so there is less seedy pith. If using a large zucchini slice in half, scrape the seeds, and discard.
• Grape tomatoes work perfectly in this recipe because they do not contain a large amount of liquid. Plus, they’re perfectly sized to provide a nice-sized bite, and they cook to a softened texture quickly, which is ideal for a weeknight dinner.
• Garlic is sliced and used to enhance the fresh tomatoes for a quick sauce. Slicing the garlic allows them to keep and brighter flavor without turning bitter.

Here’s how to make this recipe.

1. Prepare the zucchini. Using a grater, grate the zucchini into small strips. Place the grated zucchini in cheesecloth in a strainer set over a bowl. Fold up the sides of the cheesecloth and press with both hands to squeeze out the liquid from the zucchini. Discard any of the liquid.

2. Prepare the meat mixture. In a bowl, combine the ground chicken, strained zucchini, breadcrumbs, whole milk, beaten egg, Italian seasoning, Parmesan cheese, black pepper, and salt. Mix everything together until evenly combined. 

3. Form and cook the meatballs. Using a cookie scoop or your hands, form the meatballs and place them on a baking sheet. Heat olive oil in a skillet on the stove. Once heated, place the meatballs in the oil to begin cooking. Turn the meatballs to brown on all sides. Once cooked, remove the meatballs to a clean baking sheet. This may need to be done in two batches.

4. Prepare the tomato sauce. Leave all of the fond in the skillet from cooking the meatballs. Add the sliced garlic and let it cook for 1 to 2 minutes until fragrant. Slice the grape tomatoes in half and add them to the skillet with the garlic along with the salt. Stir the tomatoes around to work up some of the browned bits in the skillet and let the mixture cook for 1 to 2 minutes until the tomatoes begin to look syrupy. Tear up half of the basil leaves and sprinkle them on top of the tomatoes.

5. Combine the sauce and meatballs. Add the browned meatballs to the tomato sauce, nestling the meatballs into an even layer. Cook in the preheated 375°F oven for 8 to 12 minutes to warm everything through. Remove and serve as desired, sprinkling with the remaining basil leaves, freshly grated Parmesan cheese, and lemon zest.

These pro tips will make this recipe a success.

• The best zucchini for this recipe are small to medium in size. But if you have a large zucchini that you’d like to use, simply slice it in half and remove any of the interior seeds. Then grate the zucchini as you would a smaller size.
• While it may seem like an extra step, make sure to squeeze out the excess liquid from the zucchini. This will create a much better chicken meatball once cooked, as less liquid will be in each meatball.
• Crack the egg into a separate bowl to ensure that no shell makes it into the meatball mixture. Then beat with a fork to ensure the yolk and whites are combined. If the egg is not beaten separately from the meat mixture, it can be difficult to ensure both parts of the egg are evenly distributed.
• To ensure the meatballs are fully cooked, make sure to check the temperature before removing them from the oven. The interior temperature of each meatball should be 160°F.

You’ll love these other pasta recipes.

• Italian tortellini pasta salad
• Creamy pasta salad
• Weeknight ragù
• One pot stovetop tuna noodle casserole
• Chicken fettuccine alfredo
• Super delicious bolognese
• Three-cheese stuffed shells
• One skillet lemon chicken with orzo and kale
• Meat sauce with spaghetti
• Baked macaroni and cheese
• The best homemade goulash