Zucchini & Feta Meatballs

Why You’ll Love This Recipe

• Quick and easy—ready in only 30 minutes.

• A healthy balance of lean protein, fresh vegetables, and herbs.

• Versatile cooking methods: skillet, oven-baked, or air-fried.

• Deliciously juicy thanks to zucchini and feta.

• Great for meal prep—meatballs can be made ahead and frozen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 1 lb ground chicken

• 1 medium zucchini, grated (no need to press out moisture)

• 1/2 cup panko breadcrumbs

• 1/2 cup crumbled feta cheese

• 1/3 cup minced yellow onion (or shallots)

• 2 Tbsp finely chopped fresh dill (or parsley)

• 2 Tbsp minced fresh jalapeño

• 1 tsp lemon zest

• 3/4 tsp kosher salt

• 3/4 tsp garlic powder

• 1/2 tsp black pepper

• Extra-virgin olive oil for cooking

For serving (optional):

• Cooked white rice

• Tzatziki (homemade or store-bought)

Cucumber-Avocado Salad (optional):

• 1 English cucumber, diced

• 1 large avocado, cut into chunks

• 2 Tbsp chopped fresh basil, dill, or mint

• 1–2 Tbsp fresh lemon juice

• 2 Tbsp extra-virgin olive oil

• Kosher salt and black pepper, to taste

Directions

1. In a large bowl, combine all meatball ingredients. Mix well using your hands until fully incorporated.

2. Roll mixture into 24 mini meatballs. (Moisten hands with water or olive oil if mixture sticks.)

3. Heat 1–2 Tbsp olive oil in a skillet over medium heat. Cook meatballs in batches until golden and cooked through, about 6–8 minutes, turning to brown evenly. Transfer to a plate and repeat with remaining meatballs.

4. While meatballs cook, prepare the cucumber-avocado salad: combine cucumber, avocado, herbs, lemon juice, olive oil, salt, and pepper in a bowl. Toss gently.

5. Serve meatballs over rice with cucumber-avocado salad and a scoop of tzatziki. Garnish with dill and cracked black pepper if desired.

Alternative cooking methods:

• Bake: Place on greased baking sheet at 425°F for 10–15 minutes.

• Air fry: Lightly spray and cook at 400°F for 12–14 minutes.

Servings and timing

This recipe makes 4–5 servings (about 24 mini meatballs).
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Calories: about 307 kcal per 6 meatballs (without rice, salad, or tzatziki)

Variations

• Swap dill for parsley, mint, or cilantro.

• Use ground turkey instead of chicken.

• Add chili flakes for extra spice.

• Replace feta with goat cheese or grated Parmesan.

• Serve with quinoa, couscous, or pita instead of rice.

Storage/Reheating

• Store: Refrigerate in an airtight container for up to 3 days.

• Reheat: Warm in skillet, oven, or air fryer until hot. Microwave works for quick reheating.

• Freeze: Place cooled meatballs on a parchment-lined baking sheet. Freeze until firm, then transfer to a zip-top bag. Freeze up to 3 months. Reheat from frozen in the oven at 350°F until hot.

FAQs

Do I need to squeeze water out of the zucchini?

No, the moisture helps keep the meatballs tender and juicy.

Can I bake these instead of frying?

Yes, bake at 425°F for 10–15 minutes until cooked through.

Can I use ground turkey instead of chicken?

Absolutely—ground turkey works just as well.

How spicy are these meatballs?

The jalapeño adds mild heat, but you can adjust to taste or omit.

Can I make these ahead of time?

Yes, form the meatballs up to 24 hours in advance and refrigerate until ready to cook.

What’s the best way to freeze them?

Freeze cooked meatballs on a tray, then store in a bag or container. Reheat directly from frozen.

Can I serve these without rice?

Yes, they’re also delicious with couscous, pita, or on top of a salad.

Is there a dairy-free option?

Simply omit the feta or substitute with a dairy-free cheese.

How do I know when the meatballs are done?

They should be golden on the outside and reach an internal temperature of 165°F.

What sauce pairs best with these meatballs?

Tzatziki is classic, but they’re also great with hummus or a light tomato sauce.

Conclusion

Chicken Zucchini Meatballs are a flavorful and healthy weeknight dinner that comes together in just 30 minutes. Juicy, herb-filled, and boosted with feta and zucchini, they’re versatile enough for family meals, meal prep, or even entertaining. Serve them with rice, salad, and tzatziki for a complete Mediterranean-inspired feast.

Print