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CHICKEN AND ZUCCHINI LUNCHBOX MEATBALLS

These Chicken and Zucchini Lunchbox Meatballs are packed with lean protein and healthy veggies, but don’t let that fool you. These are some of the juiciest, most flavor-packed meatballs you’ll ever taste! Whether paired with a dipping sauce, tossed in pasta, tucked into a lunchbox, or nestled into a sub, they offer versatility and convenience. Quick to whip up, freezer-friendly, and guaranteed to win over your family’s taste buds, they’ll soon claim a permanent spot in your recipe repertoire.

Cook Style

Meal Prep / Oven Bake / Versatile

Makes

15 – 18

Prep Time

10 mins

Cook Time

15 mins

Ingredients

  • 1kg chicken mince
  • 3 spring onions, finely sliced
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 cup grated zucchini, squeezed in a clean tea towel to release water
  • 1 cup Panko crumbs
  • 3 Tbsp chicken stock
  • ¼ cup chopped fresh parsley leaves
  • 2 tsp smoked paprika
  • ¼ tsp ground black pepper

To Prepare

Pre-heat oven to 180 °C

 

    • Add all ingredients to a mixing bowl. Mix thoroughly with your hands to combine.
    • Scoop generous tablespoons of mixture and roll into golf-ball sized pieces and place on a lined baking tray.
    • Bake for 15 – 18 minutes or until golden and cooked through.
    • Serve warm or cold.

Product Featured: The Natural Stock Co Chicken Stock Concentrate

COOKS NOTES

  • Meatballs will store refrigerated for 5 days or frozen for 3 months.
  • Defrost overnight in the fridge to add to your lunchbox the following day.
  • Reheat meatballs in a tomato passata for an easy pasta sauce.
  • Nestle meatballs into a baguette with fresh coleslaw for the ultimate healthy sub.