Zucchini Spinach Chicken Meatballs

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

Tender chicken meatballs studded with finely grated zucchini and spinach, baked to crispy perfection for a nutrient-packed meal. This american-inspired kid friendly ready in about 35 minutes pairs ground chicken, grated zucchini, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, combine 1 lb ground chicken, 1 cup grated zucchini (squeezed dry), 1/2 cup chopped spinach, 1/4 cup breadcrumbs, 1 egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
  3. Step 3: Form mixture into 16 small meatballs (about 1 inch in diameter) and place on the prepared baking sheet.
  4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat until shimmering, then sear meatballs for 2 minutes per side until lightly browned.
  5. Step 5: Transfer skillet to oven and bake for 12-14 minutes until internal temperature reaches 165°F and edges are crispy.

Frequently asked questions

How long does Zucchini Spinach Chicken Meatballs take to make?

Total time is about 35 minutes (20 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 Zucchini Spinach 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 Zucchini Spinach 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 Zucchini Spinach 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 Zucchini Spinach 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.

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