They may be small in size, but these whole 30 chicken and zucchini meatballs are PACKED with loads of flavor and perfect for meal prep!
You all know I love a good make-ahead meal – esp for the days when I have to work in the office versus at home. A few weeks ago I made a batch of Turkey Burgers with Zucchini from Skinnytaste, modified. The only problem was that I didn’t bring a knife, and after eating lunch with a coworker, I didn’t know how to graciously eat a burger patty without looking like a crazy woman. I actually find myself in silly situations like that quite often; forgetting a prominent utensil, napkin, or the like. I am one heck of a meal-planner but in the morning, I just forget the other necessities. Mornings, aren’t really my fave – which is why I love meal prep.
So I decided to make meatballs! I actually prefer ground chicken over beef for meatballs at lunch. They’re lighter in taste, and calories. I omit breadcrumbs; a common ingredient used for binding in these recipes. I have learned that egg works just as well at not only holding my balls (I couldn’t help it. I’m sorry), but keeping the chicken moist, which is super important when you’re cooking with a lean meat. If you have kiddos going back to school, this recipe is perfect for them, as well! I like to think this recipe is perfect for “kids” of all ages, really. It’s a good way to also hide a bit of veggie without truly detecting it, if you have picky eaters at home.
These Whole 30 Chicken and Zucchini Meatballs can be made ahead of time; they’re paleo and low-carb, and light in calories! I think they may be the perfect food, really. You can add these meatballs to Feel free to pasta, zoodz, wraps, or simply by themselves! Currently, I gave them a comforting side of mashed cauliflower and pistachio pesto, and they did not disappoint.
A note when making a batch of these Whole 30 Chicken and Zucchini Meatballs: because ground chicken is so lean and delicate, the heat from your hands could make it difficult to form into balls you may need to pop your mixing bowl into the freezer for 10-ish minutes half-way through forming into balls. It just depends.
items used to make this recipe:
chicken and zucchini meatballs
- 3 cloves garlic, minced
- 1/4 cup red onion, minced fine
- 1 medium-sized zucchini, grated
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 egg, whisked
- 1 lb ground chicken
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment paper (or foil, and non-stick spray)
- Mince garlic, dice onion, and shred zucchini. Combine all ingredients to a mixing bowl.
- Form mixture into approx 1-inch balls. Arrange meatballs on baking sheet.
- Bake 20 minutes, until done.
other meatball recipes:
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