The beauty of these meatballs is not only their physical appearance but the fact that they are just about as easy to make as you can get. The only part that has a tad bit of labor to it is the zucchini grating and squeezing. Everything else is coasting – you can pan fry them or bake them.
The simplest of recipes with only ground meat, zucchini, cheese, panko, eggs, olive oil and seasonings. You can use most any ground meat like chicken, turkey, beef, lamb or pork. I used two medium zucchini and I grated them using the second to largest shred size. So they come out looking like little worms.
Once you incorporate all the ingredients and form your meatballs, now you will either pan fry or bake them in the oven. I split the meatball population and did half in a pan and half in the oven. We definitely enjoyed both, I especially liked the baked ones because they seemed juicier. My daughter liked the pan fried ones better. To each their own! Serve with my Lazy Tzatziki and LOVE YOUR LIFE!
This last photo on the post below, are the meatballs when baked. As you can see they retained their shape and over all look more uniform.
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Cheesy Zucchini Chicken Meatballs
- Shred your zucchini with the second to largest shred size. My shreds looked like small worms. Place half the shreds in a cheese cloth or clean cotton dish towel and squeeze like hell. Get all of the liquid out. Repeat with the remaining shreds.
- In a large bowl, using your hands, combine the ground meat with your zucchini shreds. Add in the remaining ingredients and mix with your hands until all are incorporated. Form medium small meatballs and you can either pan fry them in 2 tbs olive oil (heat high them lower the temp to medium low). Cook for 6 minutes per side, until done. OR you can bake them in a 400°F oven for 20 minutes and then broil at the end to get that golden brown color (if needed).