Carrot and Zucchini Chicken Meatballs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy, tender chicken meatballs blended with finely grated carrots and zucchini, making them unrecognizable to picky eaters while boosting nutrition. This american-inspired kid friendly ready in about 30 minutes pairs ground chicken, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Grate 1/2 cup carrots and 1/2 cup zucchini (squeezing out excess moisture with paper towels), then combine with 1 lb ground chicken, 1/4 cup breadcrumbs, 1 egg, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl; mix gently until just combined.
  2. Step 2: Use a cookie scoop to form 1.5-inch meatballs (about 16 total), placing them on a parchment-lined baking sheet.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
  4. Step 4: Add meatballs in a single layer without crowding, and cook for 3 minutes per side until golden brown and cooked through.
  5. Step 5: Reduce heat to low, cover the skillet, and cook for 5 more minutes to ensure the centers are fully cooked and tender.

Frequently asked questions

How long does Carrot and Zucchini Chicken Meatballs take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Carrot and Zucchini Chicken Meatballs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Carrot and Zucchini Chicken Meatballs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Zucchini Chicken Meatballs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Carrot and Zucchini Chicken Meatballs?

American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes