Baked Lemony Chicken and Zucchini Meatballs with Feta and Herbs


Units Scale
  • 2 zucchinis
  • 1 1/2 pounds trimmed chicken breasts, cut into 1-inch cubes
  • 1 1/2 pounds trimmed boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 tsp salt
  • 3 garlic cloves, minced
  • 1/4 cup fresh chopped dill
  • 1/3 cup chopped green onions or scallions
  • 1/2 tsp pepper
  • zest from 1 lemon
  • juice from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 chup sheep’s milk feta, preferably Israeli
  • 1 cup panko, I used gluten free


  1. Heat oven to 400 degrees and line a large baking sheet with parchment paper
  2. Using a food processor, grate the zucchini
  3. Place the zucchini in a large mixing bowl, toss with 1 tsp of kosher salt and allow to rest while you prepare the other ingredients
  4. Using the large blade of your food processor, add both the white and dark meat chicken and grind until completely fine
  5. Squeeze the zucchini to remove any excess water, drain any remaining water from the bowl and place the zucchini back in the mixing bowl
  6. Add the ground chicken, minced garlic, dill and scallions, remaining salt and pepper, lemon zest and juice and extra virgin olive oil and mix with your hands until completely combined
  7. Add the crumbled feta and panko and gently toss until incorporated
  8. Use a small ice cream scoop to make equal-sized meatballs and place on your parchment lined baking sheet, about a quarter inch apart. You should hve 40 meatballs total
  9. Bake for 20 minutes, turn the heat up to 425 and bake again for another minute or two or the tops of the meatballs are browned
  10. Serve with fresh chopped herbs and marinara