Chicken Zucchini Meatballs Keto or Regular

Chicken Zucchini Meatballs Keto or Regular


  • 500gr ground chicken
  • ¾ cup zucchini grated
  • 2 tbsp almond flour
  • 2 tbsp parmesan cheese
  • 1 egg beaten
  • 1 tbsp chopped chives (plus more to garnish)
  • ¾ tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp Onion Powder
  • 1 tsp chicken spice
  • 1 tsp paprika
  • ½ tsp Aromat
  • Salt and pepper to taste


  1. Preheat the oven to 180 °C. Line a baking tray with parchment paper.
  2. Grate the zucchini, add some salt and set aside for 15 minutes and then squeeze out excess liquid.
  3. Add the remaining ingredients and mix until well combined.
  4. Refrigerate for 30 minutes then form medium balls.
  5. Transfer to the baking tray and bake for 25 minutes, or until done.
  6. Garnish with chopped chives before serving (optional).


Asparagus Spears

I served with baked asparagus (which I just tossed in some olive oil, minced garlic, and powdery parmesan, garlic salt, and pepper and added to the chicken the last 10 minutes)


Prepared, tried and tested Melanie Kramar

A healthy meal of tasty Keto Chicken Zucchini Meatballs. You can substitute the almond flour with breadcrumbs if you like, but they are yummy as they are.


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Meatballs for every occasion!