I made the chicken and zucchini meatballs thinking of something for dinner that wasn’t just meat.
I made them a bit large, they’re more like arancini, but you can shape them as you like.
The only precaution is to have at least a day-old frozen whole chicken breast in the freezer, otherwise on the same day it’s difficult to make them.
Let’s say I started making them without knowing where the recipe would take me, but the final result was not only good but truly exceptional.
I definitely recommend making them, especially if you have kids and don’t know how to get them to eat vegetables.
So just follow the recipe and make my recipe too!
If you try any of my recipes, send me the photos, and I’ll publish them on my page with your name.
About 113 Kcal per meatball
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 15 meatballs
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Chicken and Zucchini Meatballs
- 12 oz chicken breast (whole)
- 3 cups zucchini
- 2 oz grated Parmesan cheese
- 2 cloves garlic
- 1 bunch parsley
- 1 egg (medium)
- 1/2 tsp black pepper
- 1 tsp salt
- 1 1/4 cups all-purpose flour
- 3/4 oz breadcrumbs
- 1 quart corn oil (or sunflower oil)
- 3.5 oz breadcrumbs
Preparation of Chicken and Zucchini Meatballs
Take 1/2 chicken breast weighing about 12 oz, freeze it at least one day in advance.
When making the meatballs, take the frozen breast and leave it at room temperature for 10-15 minutes, then using a grater with large holes, as shown in the photo, grate the breast and place it all in a large bowl.
Wash the zucchini, remove the ends, and grate them using the same grater.
At this point, add the other ingredients to the chicken and zucchini……add the egg, grated garlic cloves, salt, pepper, chopped parsley, grated Parmesan cheese, and mix a little to incorporate the ingredients.
Finally, add the flour and breadcrumbs to obtain a well-combined mixture, it will be quite soft and sticky, but that’s how it should be.
In a small bowl, put the breadcrumbs, at this point wet your hands a little with water and shape the meatballs before rolling them in the breadcrumbs.
Once I made the meatballs, I arranged them on a baking sheet for convenience.
Once all the meatballs are made, place the baking sheet in the fridge to keep them cold.
When ready to cook, prepare the pan or fryer for frying, add the oil and bring it to temperature.
Once the oil is hot, adjust the heat to medium and immerse the meatballs for cooking, trying to put only a few at a time, and once cooked, transfer them to absorbent paper.
Once cooking is finished, serve and enjoy.
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