Chicken Zucchini Meatballs with feta are a speedy, delicious dinner ready in just 30 minutes. Served with a cucumber-avocado salad, tzatziki, and rice, this recipe will be weeknight favorite!

Why You’ll Love these Chicken Zucchini Meatballs

• Simple prep. These meatballs come together in 1 bowl and can either be sautéed, baked, or air fried.
• Versatile. I love adding jalapeño and lemon zest, however both of these ingredients are optional! You can also swap the feta for Parmesan, or the chicken for turkey.
• Healthy. One of my favorite ways to sneak in extra veggies is with meatballs or patties! The blind taster will never guess one whole zucchini goes into these meatballs.
• Meal prep friendly. I love preparing a double batch of these chicken zucchini meatballs and enjoying them for meal prep lunches during the week. They reheat incredibly well, and can be enjoyed over rice, in pita, or simply as is!

If you love my Chimichurri Chicken Meatballs, this recipe needs to be next on your list!

Even our picky toddler enjoyed them, which is a major victory in my book.

They’re also a fabulous use of end-of-summer zucchini (as are my Zucchini Bars!).

For more recipes that make the most of zucchini, also check out my Zucchini Cakes, Eggplant Zucchini Lasagna, and Zucchini Pesto Pasta.

The Ingredients

• Ground Chicken: An excellent source of lean protein. Alternatively, you can use ground turkey.
• Zucchini: You need 1 medium grated zucchini (I use a box grater!). There’s no need to squeeze the excess moisture out of the zucchini – just add it right to the bowl!
• Panko: The breadcrumbs help soak up the moisture from the zucchini and create a well-rounded meatball.
• Feta: For salty, tangy richness! If you’re not a feta fan, you can use grated Parmesan cheese instead.
• Jalapeño: I love adding minced fresh jalapeño for a little kick of heat. I suggest removing the seeds, which greatly lessens the spice.
• Onion: You can use yellow or sweet onion, or even shallots here.
• Lemon: A little jolt of lemon zest adds brightness to the meatballs.
• Spices: I like keeping it simple with garlic powder, salt, and pepper. You can also add ground cumin or coriander for extra warmth.
• Dill: A fresh herb component really helps flavor the meatballs. You can use fresh dill or parsley.
• Olive Oil: For sautéing. Alternatively, you can use avocado oil or grapeseed oil.
• For serving: I love serving these Chicken Zucchini Meatballs with a fresh cucumber-avocado salad, rice, and tzatziki. You can also tuck them into a pita or hoagie roll, or simply enjoy as is with your favorite dipping sauce.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Combine all Meatball Ingredients in a large bowl. Use your hands to mix and mash the mixture until it comes together.

Step 2: Roll into 24 Mini Meatballs. At this point, you can sauté, bake, or air fry the meatballs. I prefer to sauté them in olive oil until nicely golden.

Step 3: Prepare Cucumber-Avocado Salad by combining cucumber, avocado, olive oil, lemon, herbs, salt, and pepper in a bowl; toss well.

Step 4: Assemble Bowls by serving Chicken Zucchini Meatballs over rice with a big scoop of cucumber-avocado salad. Top with a spoonful of tzatziki and garnish with an extra drizzle of olive oil.

Recipe Variations

• Use a Different Meat. In place of the ground chicken, you can use turkey, beef, or plant-based grounds.
• Omit Feta. You can either omit the cheese entirely, or swap the feta for grated Parmesan.
• Make Gluten Free. Use gluten free breadcrumbs (I like Ians brand) or rolled oats.

Serving Suggestions

My favorite way to enjoy these chicken zucchini meatballs is over rice with tzatziki and cucumber-avocado salad. However, here are a few alternative serving options:

• In a Pita. Stuff these meatballs into a warm pita with tzatziki, shredded lettuce, cucumber, and tomato for a Greek-inspired meal.
• Over Pasta. Enjoy the meatballs over my Mediterranean Pasta, Lemon Ricotta Pasta, or Pea Pesto Pasta for an extra jolt of protein. For a lower carb alternative, these meatballs are also delicious over spaghetti squash!
• With Salad. For a simple, nutritious dinner, serve the meatballs alongside this Warm Brussels Salad, Peach and Corn Quinoa Salad, or Broccoli Chickpea Salad.

Make-Ahead and Storage Tips

• Make-Ahead. You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
• Store. Refrigerate leftover meatballs in an airtight container for up to 3 days.
• Reheat. You can rewarm the meatballs in the oven, air fryer, or microwave.
  • IF reheating frozen meatballs, preheat your oven to 350ºF (if the meatballs are fully cooked) or 400ºF (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (until meatballs reach an internal temperature of 160ºF).
• Freeze. Let cooked meatballs cool completely. Then arrange on a parchment-lined baking sheet and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a ziptop bag and tightly seal. Freeze for up to 3 months.

More Healthy Meatball Recipes

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If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!