Chicken Zucchini Meatballs

8 30 180
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Chicken Zucchini Meatballs
Health Highlights
Serve these chicken meatballs on a skewer for a party-starting appetizer, pile atop a plate of pasta, or stuff inside a hoagie roll for a hearty sub.


2 cup grated Zucchini (skin on, grated and squeezed dry)
454 gm Chicken, ground, lean
2 green onion (stem) Green onion (sliced)
3 tbsp Cilantro (coriander) (minced)
1 clove(s) Garlic (minced)
1/2 tsp Black pepper
3/4 tsp Cumin (optional)
3 tbsp Coconut oil


  1. Leave the skin on the zucchini and shred. Then add to a kitchen towel and squeeze out any excess water. 
  2. Toss minced chicken with zucchini, green onion, cilantro, garlic, pepper, and cumin. The mixture will be quite wet.
  3. Heat oil in a medium pan over medium heat.
  4. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan.
  5. Cook for 5-6 minutes, then flip and cook an additional 4-5 minutes on the opposite side, or until golden brown and the centers are cooked through. Repeat with the second batch.


  • Serve over white rice, pasta, or stuff inside a sub bun!


Nutrition Facts

Per Portion

Calories 180
Calories from fat 118
Calories from saturated fat 67
Total Fat 13.2 g
Saturated Fat 7.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.2 g
Cholesterol 65 mg
Sodium 50 mg
Potassium 512 mg
Total Carbohydrate 1.8 g
Dietary Fiber 0.5 g
Sugars 1.0 g
Protein 13.8 g

Dietary servings

Per Portion

Meat 0.8
Vegetables 0.7

Energy sources


Meal Type(s)