I loooove zucchini season. It’s by far one of my most favorite vegetables to work with because you can do so much with it! From throwing it into savory dishes to baking with it, it’s an easy way to add veggies to just about anything you make.
And let me tell you, this may just take the cake for one of my favorite ways to use it! They just add a little something special to these easy, otherwise totally normal (albeit delicious) meatballs.
It’s the perfect veggie-packed take on a normal comfort food meal, which I’m thrilled with any day.
I chose to double down on the veggies and serve these over spiralized zucchini, but you can also easily serve over plain pasta, or even make chicken meatball parm sandwiches out of these.
I also like to just heat up a bowl of them, pour some sauce and sprinkle with mozzarella and call it a day. Talk about an easy, filling and delicious meal. With every bite you’re getting lean protein, veggies and some grains.
- 1 lb. ground chicken breast
- 1/2 cup panko bread crumbs
- 2 cloves of garlic, minced
- 1 egg
- 1 dollop of marinara sauce
- 1/4 cup fresh parmesan cheese, shredded
- 1 cup zucchini, finely grated and rung out in a cheese cloth
- 1-2 teaspoons oregano
- Salt and pepper to taste
- Optional toppings: marinara sauce and shredded mozzarella cheese
- Add chicken, bread crumbs, garlic, eggs, marinara, salt and pepper to a large mixing bowl stirring to combine well (I wear gloves and just use my hands). Add in parmesan and zucchini tossing gently to combine.
- Add water to a large saute pan with high sides (about 2/3 or 3/4 of the way full).
- Using a large cookie scoop (or just a large spoon), scoop out a tablespoon or two and roll into a ball. Place into the saute pan filled with water. Repeat until all the chicken mixture has been rolled into balls.
- Bring the water to a boil, cooking the meatballs for about 5-8 minutes, then flipping and cooking another 5 minutes on the other side (or until a meat thermometer reads 160 degrees F).
- Using a slotted spoon, scoop meatballs out of the water and serve over spiralized zucchini or whole grain spaghetti. Top with marinara and mozzarella cheese.