Chicken and Zucchini Meatballs, an easy and light main dish, perfect for summer and the whole family. Soft, tasty, and quick to prepare, these meatballs are cooked in a pan with a drizzle of oil and are a great alternative to classic meatballs. Ideal for using fresh seasonal zucchinis, they are a delicious way to bring a healthy dish to the table without sacrificing taste.
Prepared in just a few minutes, using only a blender: chicken breast and Roman zucchinis are blended together with the other ingredients to obtain a soft and tasty mixture, ready to be cooked in a pan with a drizzle of oil.
These chicken and zucchini meatballs are ideal for a quick lunch, a light dinner, or even to prepare in advance and reheat when needed. Great both freshly made and at room temperature, they pair well with a fresh salad, roasted potatoes, or basmati rice for a complete meal.
A clever summer recipe, made with simple ingredients that we often already have at home. If you are looking for a tasty but light idea, these chicken and zucchini meatballs are just right for you.
At the end of the recipe in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the specific contact form found at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 187.19 (Kcal)
- Carbohydrates 4.81 (g) of which sugars 1.00 (g)
- Proteins 25.71 (g)
- Fat 7.39 (g) of which saturated 1.92 (g)of which unsaturated 0.66 (g)
- Fibers 0.76 (g)
- Sodium 437.13 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken and Zucchini Meatballs
- 14 oz chicken breast
- 2 Roman zucchinis
- 2 tbsp pecorino romano cheese
- 2 tbsp breadcrumbs
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Blender
- Bowl
- Pan
Recipe for Chicken and Zucchini Meatballs
Start the preparation of chicken and zucchini meatballs by dicing the chicken breast.
Transfer it to the blender and blend well until you get the mixture shown in the photo.
Wash the Roman zucchinis, remove the ends, and cut them into pieces.
Add to the chicken and blend again.
Transfer the mixture to a bowl and season with salt, black pepper, and a minced garlic clove, or you can use garlic powder or omit it entirely.
Add the breadcrumbs and pecorino romano to the bowl.
Mix with a spoon until you obtain a homogeneous and non-sticky mixture.
Form the meatballs by taking a spoonful of dough (you can use an ice cream scooper for uniform size) and work it between your hands: form a ball and then flatten it between your palms.
Heat the extra virgin olive oil in a pan. Add the meatballs and cook them over low heat for about ten minutes, turning them halfway through cooking.
Serve the chicken and zucchini meatballs immediately.
Chicken and Zucchini Meatballs
Refer to this section to clear any doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Meatball recipes for all tastes, including vegetarian and vegan!
FAQ (Frequently Asked Questions)
Can I bake the chicken and zucchini meatballs?
Yes! You can bake the meatballs in a static oven at 390°F for about 20-25 minutes, turning them halfway through. For a more golden surface, brush them with a little oil before baking.
Can they be prepared in advance?
Certainly. You can prepare the mixture a few hours in advance and keep it well covered in the refrigerator, or directly form the meatballs and keep them raw for up to one day. Once cooked, they keep in the fridge for 2 days.
Can I freeze these meatballs?
Yes, you can freeze them raw once formed (on a tray, then transfer them to a bag), or cooked. I recommend thawing them in the fridge and then reheating them in a pan or oven.
Can they be cooked in an air fryer?
Yes! Place them in the basket, spray with a little oil, and cook at 350°F for about 15 minutes, turning them halfway through. The time may vary based on the size of the meatballs.
With zucchinis, I also made Zucchini Bread.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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