These sheetpan chicken meatballs are quick and easy to make and versatile for lunches and dinners. The zucchini and olive oil ensures they stay nice and moist – and I opt for dried spices here so there’s barely any chopping at all (a weeknight win). They also don’t use any breadcrumbs so they are naturally gluten free.

You can use this recipe as a base recipe and feel free to add additional herbs and spices in and get creative with serving. They would be delicious simmered in a red sauce or coated in pesto, and equally delicious over pasta or a kale salad. The little ones love these, and as a bonus it’s a good way to sneak in a couple extra veggies. 

I think these would be great in the air fryer – I haven’t tried it yet but I think they would brown nicely (bonus you won’t have to flip). Let me know if you try this method!

Ingredients
Makes 16 meatballs
  • 1 lb ground chicken (you could also use ground turkey)
  • 1 small zucchini, grated
  • 2 scallions, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder 
  • 1 ½ teaspoon salt
  • Freshly ground black pepper 
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons fresh herbs, finely chopped (like basil, parsley, cilantro)
Method

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Grate the zucchini, sprinkle with salt and let drain in a colander for about 5 min. Squeeze out as much liquid as you can.

Combine zucchini with the rest of the ingredients and mix well. 

With wet hands, form into about 16 meatballs (a couple of tablespoons each) and place them on the baking sheet. Drizzle with a bit of olive oil and bake for 15 minutes. 

Flip the meatballs and bake another 15 minutes (30 total). Enjoy with your favorite pasta, veggies, or over a salad!