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When I first whipped up these Mediterranean-style chicken and zucchini meatballs, I wasn't sure about skipping the usual zucchini-squeezing step. My doubts vanished when I found out that keeping all that natural moisture makes super soft meatballs that don't dry out even when you warm them up later. These juicy protein bombs have now become my favorite way to turn boring ground chicken into a dinner that's both healthy and feels kind of fancy.
These meatballs work for everything from rushed weeknight meals to impressive dinner parties.
Key Ingredients and Smart Picks
- Ground Chicken: Go for one with a bit of fat to make sure they don't dry out
- Fresh Herbs: Vibrant dill or parsley adds a pop of freshness
- Feta Cheese: Real Greek feta gives you the tastiest results
- Zucchini: Pick ones that feel solid and heavy to get plenty of moisture for juicy meatballs
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Step-by-Step Cooking Guide
- Step 1:
- Shred your zucchini straight into the mixing bowl to keep all those good juices.
- Step 2:
- Crumble the ground chicken into the bowl so it mixes better.
- Step 3:
- Add your seasonings all over so the flavor spreads evenly.
- Step 4:
- Mix everything with your hands just until combined, don't overdo it.
Master Your Meatball Shaping
- Step 1:
- Wet your hands a bit so the mixture won't stick while you're rolling.
- Step 2:
- Form balls gently, making them about the same size, around 2 tablespoons each.
- Step 3:
- Put them in rows on a baking sheet with parchment so they cook evenly.
Time to Cook Your Meatballs
- Step 1:
- For frying, warm up some oil in a pan and let the meatballs get brown and crispy before turning them.
- Step 2:
- For baking, heat your oven to 400°F and cook them for 18-20 minutes until they hit 165°F inside.
- Step 3:
- Let them sit for 5 minutes after cooking so the juices stay inside.
Whip Up a Fresh Side Salad
- Step 1:
- Chop your cucumbers and avocados into similar-sized chunks.
- Step 2:
- Splash with lemon juice right away to stop the avocado from turning brown.
- Step 3:
- Add plenty of salt and pepper, and mix carefully to keep the avocado pieces whole.
Putting It All Together
- Step 1:
- Start with a hot layer of rice on the bottom.
- Step 2:
- Place your warm meatballs on top of the rice.
- Step 3:
- Finish with your fresh salad and some tzatziki sauce drizzled over everything.
Make Extra for Later
Make twice as many and stick half in the freezer for another day. Freeze them on a tray first so they don't clump together, then put them in a sealed container.
Smart Cooking Tricks
- Brown your panko breadcrumbs in a dry pan first for extra flavor
- A small ice cream scoop makes perfectly even meatballs
- After cooking, wait 5 minutes before serving so they firm up a bit
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Wrapping Up
These Mediterranean-style chicken and zucchini meatballs turn basic ingredients into something really special. Whether you're feeding friends, prepping meals for your week, or trying to sneak more veggies into dinner, these meatballs pack flavor, nutrition, and satisfaction in every bite.
Kitchen Memories Worth Sharing
Making these meatballs together has turned into a special family activity in my home. Every step brings us closer and adds joy, making ordinary dinners into memories we'll treasure. From my family to yours, I hope you'll love this recipe as much as we do.
Frequently Asked Questions
- → Can I prepare these in advance?
- Sure, shape the meatballs up to a day ahead and chill them. You can also freeze cooked ones for up to three months.
- → Should I remove water from the zucchini?
- Nope, the moisture keeps your meatballs tender and juicy.
- → What if I don’t want to fry these?
- You can bake at 425°F for about 10-15 minutes or air fry at 400°F for 12-14 minutes.
- → What’s the best way to reheat leftovers?
- Use the oven, air fryer, or even the microwave until they’re warmed up.
- → Can I swap out the herbs?
- Absolutely, replace dill with parsley or mix in your favorite herbs for the salad.