Gluten-free Zucchini Chicken Meatballs

5 from 3 reviews

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


  • 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


  1. Preheat oven to 400 degrees
  2. Mix together the meatball ingredients in a medium bowl until evenly combined
  3. Using clean hands, form into meatballs (about 2 tbsp of chicken per meatball) and add to a greased skillet, baking sheet or dish
  4. 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!


*Store leftovers in fridge for 5 days or freezer for up to 2 months!

  • Author: Rachel