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5 from 2 votes

Chicken Meatballs

Recipe from Two Peas and Their Pod

You only need one bowl to make these moist, flavorful, and delicious chicken meatballs. They reheat and freeze well and can be used to make several different meals. They are the perfect meal prep recipe!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: chicken, meatballs
Servings: 20 meatballs
Calories: 54kcal


  • 1 lb ground chicken (can use ground turkey)
  • 2/3 cup panko
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine the ground chicken, panko, zucchini, Parmesan cheese, egg, salt, garlic powder, onion powder, paprika, and pepper. Stir until well combined.
  • Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. You can wear gloves or lightly spray your hands with nonstick cooking spray.
  • Bake for 25 minutes or until cooked through. Serve warm with marinara sauce, over pasta, zucchini noodles, or spaghetti squash. You can also serve on a bun to make a sandwich, over a salad, in a pita, or plain!


Store leftover meatballs in the refrigerator for up to 4 days. You can also freeze the meatballs for up to 3 months. 


Calories: 54kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 188mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg