Chicken Meatballs with Zucchini and Mint
I think meatballs are way underrated for weeknight dinners! They’re easy to make, reheat great, and can be served in a thousand and one different ways. This version with chicken, zucchini, and mint is especially good in the summer, when zucchini is in season and you’re always looking for new ways to cook it.
The grated zucchini keeps the meatballs nice and tender, while the mint, lemon, garlic, and oregano give them a burst of freshness and flavor. Serve them with a salad, rice, vegetables, or a light creamy sauce, and dinner is all set!!
- Servings: 4 à 8
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Try to shape the meatballs so they’re all about the same size, so they’ll cook at the same rate.
- Leave enough space between the meatballs in the pan. If the pan is too full, they’ll tend to steam rather than brown properly. It’s best to cook the meatballs in two batches.
A yogurt-based sauce with lemon and herbs works especially well. Tzatziki and hummus are also great options.
Yes. Parsley, dill, and basil would all work well, but they would give the meatballs different flavors. A mix of fresh herbs would also be delicious.
Yes! Arrange the meatballs on a baking sheet lined with parchment paper. Bake at 425 °F for 18 to 22 minutes or until golden brown and the internal temperature reaches 165 °F. For even more color, finish baking them under the broiler for 1 to 2 minutes.
Yes! They freeze very well once they’re cooked and completely cooled. This is a great recipe for making a large batch of food to have on hand for quick dinners.
- 900 g ground chicken
- 1 medium zucchini, grated
- 3/4 cup (60 g) panko breadcrumbs
- 1 egg
- 1/2 cup (20 g) coarsely chopped fresh mint
- 1 teaspoon (5 ml) dried oregano
- Zest of 1 well-washed lemon
- 2 garlic cloves, minced
- 1 teaspoon (5 ml) salt
- Olive oil, for cooking
- In a large bowl, mix together all the ingredients for the meatballs, except for the oil. Shape the mixture into meatballs about the size of a golf ball and place them on a plate.
- In a large nonstick skillet, heat the oil over medium heat and brown the meatballs for 8 to 10 minutes, turning them several times. Repeat for all the meatballs and add more oil as needed.
