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Chicken Zucchini Meatballs with Cucumber-Avocado Salad and Tzatziki Recipe

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3.9 from 54 reviews

These Chicken Zucchini Meatballs are a flavorful and healthy twist on classic meatballs, combining ground chicken with fresh zucchini, feta cheese, and aromatic herbs. Pan-seared to golden perfection and served with a refreshing cucumber-avocado salad and creamy tzatziki, this recipe offers a vibrant and balanced meal that’s ready in just 30 minutes.

Ingredients

Meatballs

  • 1 lb. ground chicken
  • 1 medium zucchini, grated (no need to press out excess moisture)
  • 1/2 cup panko breadcrumbs
  • 1/2 cup crumbled feta cheese
  • 1/3 cup minced yellow onion (or shallots)
  • 2 Tbsp. finely chopped fresh dill (or parsley)
  • 2 Tbsp. minced fresh jalapeño
  • 1 tsp. lemon zest
  • 3/4 tsp. kosher salt
  • 3/4 tsp. garlic powder
  • 1/2 tsp. black pepper
  • Extra-virgin olive oil for cooking

Cucumber-Avocado Salad

  • 1 English cucumber, diced
  • 1 large avocado, cut into chunks
  • 2 Tbsp. chopped fresh basil, dill, or mint
  • 1 to 2 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper to taste

For Serving

  • Cooked white rice
  • Tzatziki (homemade or store-bought)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, grated zucchini, panko breadcrumbs, crumbled feta, minced onion, chopped dill, minced jalapeño, lemon zest, kosher salt, garlic powder, and black pepper. Use your hands to thoroughly mix and mash the ingredients together until well combined.
  2. Form the Meatballs: Scoop the mixture and roll into 24 mini meatballs. If the mixture sticks to your hands, moisten them with a little water or olive oil to make rolling easier.
  3. Cook the Meatballs: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the meatballs and cook, turning frequently to brown all sides until golden and cooked through, about 6 to 8 minutes. Transfer cooked meatballs to a plate and repeat the process with the remaining meatballs, adding more oil if needed.
  4. Make the Cucumber-Avocado Salad: While the meatballs cook, combine diced cucumber, avocado chunks, chopped herbs (basil, dill, or mint), fresh lemon juice, and olive oil in a large bowl. Season with kosher salt and black pepper to taste and mix gently to combine.
  5. Serve: Plate the cooked meatballs over cooked white rice. Serve alongside the cucumber-avocado salad and add a generous scoop of tzatziki. Drizzle with a little extra olive oil and garnish with extra fresh dill and cracked black pepper if desired.

Notes

  • For extra moisture control, you may press grated zucchini to remove excess water, but it’s not necessary for this recipe.
  • Adjust jalapeño amount for preferred spice level or substitute with milder peppers.
  • Use fresh herbs like dill or parsley to elevate flavor, but basil or mint works nicely in the salad.
  • These meatballs can be baked at 375°F (190°C) for 20 minutes if preferred instead of pan-frying.
  • Leftover meatballs store well in the refrigerator for up to 3 days or freeze for longer storage.

Find it online: https://justsosavory.com/chicken-zucchini-meatballs-with-cucumber-avocado-salad-and-tzatziki-recipe/