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When I first whipped up these Mediterranean-style chicken zucchini meatballs, I wasn't sure about keeping all the zucchini moisture instead of squeezing it out like usual. Boy, was I wrong to doubt! That extra moisture makes these meatballs super juicy and they stay that way even when you warm them up later. They've now become my favorite way to turn plain ground chicken into something that feels fancy yet wholesome.
You'll find these meatballs work for everything from quick family dinners to when you've got guests over.
Key Ingredients and Smart Shopping Advice
- Ground Chicken: Pick a type with some fat content for juicier results
- Fresh Herbs: Leafy dill or parsley adds a pop of freshness
- Feta Cheese: Go for authentic Greek feta for the best tangy flavor
- Zucchini: Choose ones that feel solid and heavy to get more moisture
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Step-by-Step Cooking Guide
- Step 1:
- Shred your zucchini straight into your mixing bowl to keep all its juices.
- Step 2:
- Crumble the ground chicken into the bowl so it's easier to mix.
- Step 3:
- Add your seasonings all over the mixture for better flavor distribution.
- Step 4:
- Mix everything with your hands just until combined - don't overmix.
Master Your Meatball Shaping
- Step 1:
- Wet your hands slightly so the meat won't stick while rolling.
- Step 2:
- Form balls with a gentle touch, making each about 2 tablespoons big.
- Step 3:
- Place your meatballs on a baking sheet with parchment paper for even cooking.
Getting Them Cooked Just Right
- Step 1:
- For stovetop cooking, warm oil in a pan and let the meatballs get nice and brown before turning.
- Step 2:
- If you're baking, heat your oven to 400°F and cook about 18-20 minutes until they hit 165°F inside.
- Step 3:
- Let them sit for 5 minutes after cooking so the juices settle inside.
Whip Up The Side Salad
- Step 1:
- Slice 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 toss carefully to keep the avocado pieces whole.
Putting It All Together
- Step 1:
- Start with a hot bed of rice on the bottom.
- Step 2:
- Put your warm meatballs on top of the rice.
- Step 3:
- Spoon the fresh salad over everything and finish with some tzatziki sauce.
Make Ahead and Different Ways to Serve
Make twice as many and stick half in the freezer for another day. First freeze them on a tray so they don't clump together, then put them in a sealed container.
Pro Cooking Tricks
- Brown your panko crumbs in a dry skillet first for extra flavor
- Try using a small ice cream scoop for equally sized meatballs
- After cooking, let the meatballs cool a bit so they'll hold their shape better
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Wrapping Up
These Mediterranean chicken zucchini meatballs turn basic ingredients into something really special. Whether you're feeding friends, prepping meals for your week, or trying to get more veggies into dinner, these meatballs pack flavor and satisfaction in every bite.
Kitchen Memories Worth Sharing
Making these meatballs together has turned into something special in my family. Each little step brings us closer, making ordinary dinners feel like something worth remembering. I hope this dish brings the same kind of happiness to your home that it's brought to mine.
Frequently Asked Questions
- → Can I prep these early?
- Absolutely! Shape them a day in advance and chill. Cooked ones can also freeze well for up to 3 months.
- → Do I need to drain the zucchini?
- Nope! The zucchini's natural moisture keeps them nice and tender.
- → Can I bake instead of frying?
- Sure, bake at 425°F for 10–15 mins or air fry them at 400°F for 12–14 mins.
- → What’s the best way to warm leftovers?
- Warm up in an oven, air fryer, or microwave till hot.
- → Is it okay to try different herbs?
- Yes! Swap dill with parsley or mix in herbs you have handy for the salad.