Chicken Zucchini Meatballs with Fermented Zucchini and Feta

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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.


  • 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


  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, 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.