These Gluten-free Zucchini Chicken Meatballs are the easiest healthy meatballs to make. They pair perfectly with your favorite pasta and sauce.
I found your new favorite dinner recipe guys.
This is our family go-to right now for a few reasons! For starters, you can make it in less than 30 minutes making it an easy dinner to whip up with limited time. These healthy chicken meatballs also pair well with pretty much anything. You can toss them in your favorite sauce with pasta or enjoy with some roasted veggies over rice – whatever you want! And lastly I love that they sneak in zucchini and my 2 year old has zero clue they have veggies in them.
These zucchini chicken meatballs are also a freezer-friendly recipe to make. I love making a bunch and popping them in the freezer and defrosting a few hours before we need a quick dinner. And right now – I am all about the freezer meals and thinking ahead. Plus you can use any ground meat you want for these if chicken isn’t your thing. Feel free to use turkey too! We also love using turkey for them.
I hope you guys love this recipe as much as I do! I can’t wait to hear what you think.
What ingredients you need to make these easy gluten-free chicken meatballs:
- Ground chicken – or you can use turkey too if you prefer
- Zucchini – make sure to squeeze out moisture!!
- Egg – I haven’t tested an egg sub
- Gluten-free breadcrumbs – crushed up crackers or almond meal
- Garlic powder and onion powder
How to make oven-baked healthy chicken zucchini meatballs:
- Preheat oven to 400 degrees
- Mix together the meatball ingredients in a medium bowl until evenly combined
- Using clean hands, form into meatballs (about 2 tbsp of chicken per meatball) and add to a greased skillet, baking sheet or dish
- Bake in oven for 25-30 minutes and pair with desired pasta and sauce. I paired mine with some brown rice spaghetti, basil, pine nuts and olive oil with extra parm!
FAQs on making Zucchini Chicken Meatballs:
- I’m not gluten-free – can I use regular breadcrumbs? Absolutely! I love using crushed up crackers, almond meal or a panko breadcrumb.
- Are these dairy-free meatballs? They are! I do love adding some parmesan cheese on top too though for flavor.
- Can I keep these meatballs in the freezer? The meatballs are very freezer-friendly. Feel free to keep them in the freezer for up to 2 months. Warm from frozen in oven for 15-20 minutes or defrost then warm up.
- What do you like to serve with this? Typically we serve these with a pasta dish, rice, veggies, sweet potatoes or just on their own for the kids!
A few of my other favorite healthy and easy dinner ideas:
Insanely Delicious Gluten-free Mini Taco Cups
Delicious Paleo Creamy Chicken and “Rice” Soup
PrintGluten-free Zucchini Chicken Meatballs
These Gluten-free Zucchini Chicken Meatballs are the easiest healthy meatballs to make. They pair perfectly with your favorite pasta and sauce.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Yield: Serves about 4
Ingredients
- 1 lb ground chicken (or you can use turkey too)
- 1/2 cup shredded zucchini – squeeze out moisture!!
- 1 egg
- 1/2 cup gluten-free breadcrumbs, crushed up crackers or almond meal
- 1/2 teaspoon garlic powder and onion powder
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 400 degrees
- Mix together the meatball ingredients in a medium bowl until evenly combined
- Using clean hands, form into meatballs (about 2 tbsp of chicken per meatball) and add to a greased skillet, baking sheet or dish
- Bake in oven for 25-30 minutes and pair with desired pasta and sauce. I paired mine with some brown rice spaghetti, basil, pine nuts and olive oil with extra parm!
Notes
*Store leftovers in fridge for 5 days or freezer for up to 2 months!
Share this recipe
Jacquelyn
Will flax seed egg work for this recipe?
Cate
I can’t believe they’re aren’t more reviews and responses on this recipe. It is delicious and easy to throw together. I make it all the time and love using it for meal prep lunches!
Rachel
aawww thanks cate!!!!
Emma Scoville
I have been on a journey making all of your meatball variations and each time I say “Okay, THIS one is the best!” These are so easy, moist, and delish! Paired exactly as you mentioned, with pasta/olive oil/parm/basil. Another winner!
Rachel
omg thanks!!!
Kayla
Super easy to make! I used my chopper to crush up Simple Mills almond flour crackers as the breadcrumb substitute and it was so good. I also always bake meatballs in an oiled muffin tin because I find it keeps them from drying out & these didn’t disappoint. Lots of flavor and stayed very moist! Will definitely make again and want to freeze some next time
Rachel
yayyy thank you so much!!
Sheila Dunbar
Loved these as did family , I used whole wheat as Almond flour here outrageous price and baked in oven 350 for 25 min. We loved them ( yes the flour defeats the gluten free but still yummy.
Rachel
love to hear it!!
Allison
Made these last night. Added some herbs just because we had them. They were so so good! Thank you!!!
Rachel
love!!!