Chicken Zucchini Meatballs with Fermented Zucchini and Feta

Chicken Zucchini Meatballs

Chicken zucchini meatballs have such a great flavor combination, especially with briny and umami flavors from fermented zucchini. All the ingredients in these meatballs combine for a delicious, mouthwatering main dish.

You theoretically can use fresh zucchini in this recipe, but the flavor won’t be as good. The fermented zucchini adds saltiness and sour flavors, so if you need to substitute the fermented zucchini there are other options.

If you do not have fermented zucchini, you can sub with pickles or sauerkraut. I highly recommend using caraway sauerkraut or garlic sauerkraut in this recipe if you don’t have fermented zucchini.

Chicken Zucchini Meatballs with Feta

The other main ingredient that you use to flavor these meatballs is feta cheese! I used delicious barrel-aged feta made from sheep milk, but any feta will do. Goat milk and sheep milk feta will give the most flavor.

Ingredients for Chicken Meatballs with Zucchini and Feta

• 2 large slices of sourdough bread, broken into tiny pieces
• 2 tbsp butter
• 4 garlic cloves, minced
• ⅛ tsp red pepper
• 2 lbs ground chicken
• 1 tbsp oregano
• 2 tbsp chopped fresh parsley
• 2 tablespoons honey
• 1/4 cup crumbled feta
• ½ cup fermented zucchini drained and finely chopped
• ½ tsp kosher salt

Chicken Meatballs Baked in the Oven

My favorite way to cook meatballs is in the oven. It’s easy and fast, only taking about 30 minutes. With a recipe like this one, the meatballs do not dry out.

Great oven-baked meatballs start with good meat and flavorful ingredients that keep the meat juicy. You’ll notice in the recipe that we do not use bread crumbs but crusty sourdough bread. This helps to bind the meatballs and keep them moist throughout the baking.

Zucchini Meatballs with Zucchini Pasta

The most perfect pairing for chicken zucchini meatballs is caramelized zucchini pasta. The buttery, cheesy, and herby flavors of the pasta go so well with the chicken meatballs.

Here are all the ingredients you need to make the zucchini pasta:

• 2 cups fermented zucchini chopped
• 1 cup fermented mushrooms, chopped
• Sea salt
• 12 ounces pasta
• 4 tablespoons butter
• 1 shallot minced
• 2 tablespoons white wine
• 1 cup reserved pasta cooking water
• 1/2 cup aged gouda, finely grated
• 1/4 cup pesto (click here for my favorite pesto)

CLICK HERE to get my recipe for Caramelized Zucchini Pasta with Fermented Zucchini and Mushrooms

Protein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Chicken Zucchini Meatballs with Fermented Zucchini and Feta

Chicken zucchini meatballs are a delicious and unique twist on classic chicken meatballs. The rich flavors of the fermented zucchini and feta pair perfectly with chicken for perfect light and tasty meatballs.

Print Recipe Pin Recipe

• Prep: 10 min 10 minutes
• Cook: 35 min 35 minutes
• Total: 45 min 45 minutes

Cook Mode Prevent your screen from going dark

Ingredients

• 2 large slices of sourdough bread, broken into tiny pieces
• 2 tbsp butter
• 4 garlic cloves, minced
• ⅛ tsp red pepper
• 2 lbs ground chicken
• 1 tbsp oregano
• 2 tbsp chopped fresh parsley
• 2 tablespoons honey
• 1/4 cup crumbled feta
• ½ cup fermented zucchini drained and finely chopped
• ½ tsp kosher salt*

Instructions

1. Preheat the oven to 450°F. Line a large baking pan with a piece of parchment paper.
2. Place the bread in a large mixing bowl, making sure it’s shredded cut or broken into tiny bits.
3. Heat a skillet over medium heat. Add the butter. Once melted, add the garlic. Cook for two minutes or so until softened. Stir in the red pepper. Turn off the heat.
4. Add the ground chicken, oregano, parsley, salt (optional), honey, fermented zucchini, feta, and butter-garlic mixture to the bowl of bread. Mix until incorporated.
5. Using your hands, shape the meat mix into approximately 18 (2 oz) meatballs.
6. Place them onto the parchment paper lined pan.
7. Drizzle with a little olive oil and bake on the top rack of the oven for 25-30 minutes, until lightly browned and cooked through.

Notes

• the fermented zucchini and feta add saltiness to the recipe, omit the salt if you’re going for lower sodium

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

See Full Bio

fermentation food microbiology sourdough sauerkraut fermenting at home fermented foods fermented drinks food safety and preventive controls