Chicken Zucchini Meatballs
We’re starting off the week simple, seasonal and super delicious with these Chicken Zucchini Meatballs. Now that zucchini season is just around the corner, I predict you’ll be making these tasty meatballs on repeat all summer long—at least I know I will be!
With the weather is warming up, it’s nice to have quickie, stress-free mains that leave you with more free time to spend outdoors and these easy, very springy-feeling meatballs totally fit the bill!
Not only does the zucchini add tons of color and flavor, but also that much-needed moisture that ground chicken often lacks, helping to make these tender, not dense.
Along with zucchini and the ground chicken, you add shallots, parsley, panko and some spices and them form little balls which you place on a sheet pan to bake in the oven—no messy frying needed!
They’re perfect for busy weeknights! While the meatballs cook, you can make a simple side and a nice green salad and a fun and slightly-off-the-beaten-path dinner can be on the table in under an hour! Yippee!!
They’re light too, with almost fluffy interiors contrasted by golden, crunchy outsides. So yummy and satisfying but no fear, these won’t leave you feeling weighed down—which to me, means there’s plenty of room for dessert! Silver linings, lol!
And fingers crossed that there are leftovers, ‘cause these are almost better on the second day. Toss them onto a sandwich, salad, rice bowl or just simply eat them cold, standing in front of the fridge—I promise I won’t tell!
Happy Monday!
Chicken Zucchini Meatballs
Makes about 4 dozen meatballs
Prep Time: 15 minutes; Cook Time: About 40 minutes
Ingredients
5 large zucchini, ends trimmed (about 3 pounds)
2 large shallots, minced
1 cup panko
Pinch of red pepper flakes
Kosher salt and black pepper
2 pounds ground white meat chicken
Large handful fresh parsley, finely chopped
Olive oil
The Recipe
1. Preheat oven to 425ºF. Lightly grease 2 large rimmed baking sheets with olive oil and set aside.
2. Use the large holes of a box grater to grate the zucchini directly into a large bowl. Add in the shallots, as well as the panko, a pinch or two of red pepper flakes and a generous couple of pinches of salt and pepper. Mix together with your hands. Then add in the ground chicken and parsley and mix together well.
3. Wet your hands slightly and form the chicken mixture into generous golf-ball sized meatballs, I usually get somewhere between 22-24 per tray and place on the prepared sheets. Drizzle the tops with more olive oil.
4. Bake for 10 minutes, then use a small metal spatula to turn meatballs over so that that they can brown evenly and reverse sheets top to bottom and front to back. Bake for another 10 minutes. Reduce the heat to 400ºF and bake an additional 12-15 minutes, until meatballs are entirely cooked through and nicely browned. Serve immediately. These are wonderful on their own or with this sauce or this sauce.
Enjoy!
Note: Recipe adapted from The NY Times via Ali Slagle. I doubled the recipe and tinkered with proportions and ingredients.
