Chicken Zucchini Parmesan Meatballs
Juicy, tender chicken meatballs packed with grated zucchini and Parmesan, baked until golden. Light, healthy and protein-packed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings (about 24 meatballs) 1x
- Category: Lunch
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 lb (450 g) ground chicken
- 1 medium zucchini, grated and squeezed dry
- 1 large egg
- 1/2 cup (50 g) grated Parmesan
- 1/3 cup (35 g) breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning
- 3/4 tsp salt and 1/4 tsp pepper
- Marinara, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Combine all ingredients except marinara and mix gently with your hands.
- Roll into 1 1/2-inch meatballs and place on the baking sheet.
- Bake 18-20 minutes until golden and cooked through (165°F / 74°C).
- Serve with warm marinara and extra Parmesan.
Notes
Wet your hands to make rolling easier.
Find it online: https://munchtwist.com/chicken-zucchini-parmesan-meatballs/