Baked Chicken Zucchini-Feta Meatballs with Yogurt Dip

Chicken Zucchini-Feta Meatballs

Grated zucchini and panko help keep these baked chicken meatballs tender, while a second portion of zucchini roasts in rounds beside them. The meatballs get an eight-minute head start so both components can finish together. Serve them on a platter with chunky lemon-feta and a thick dill-yogurt dip in separate bowls; the feta goes on after baking, not into the chicken mixture.

This recipe makes 4 servings, or about 14 to 16 meatballs. Allow 20 to 25 minutes to prep and about 22 to 28 minutes of baking. Meatball size and pan crowding affect the timing, so check the centers with a thermometer.

Ingredients for Chicken Zucchini-Feta Meatballs

Meatballs and roasted zucchini

• 2 medium zucchini (about 400g total), divided
• 1 lb ground chicken (about 450g)
• 1/2 cup panko breadcrumbs (30g)
• 2 tablespoons finely minced shallot
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided

Lemon-feta topping

• 4 oz feta, crumbled into coarse pieces (about 115g)
• 1 tablespoon finely minced shallot
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Herbed yogurt dip

• 1/2 cup plain thick Greek yogurt (120g)
• 1/4 cup grated cucumber, measured after squeezing dry (about 35g)
• 1 tablespoon finely chopped fresh dill
• 1 small garlic clove, finely grated
• 1 teaspoon lemon juice
• Pinch of kosher salt

How to Bake the Meatballs and Zucchini

1. Preheat and prepare the zucchini: Set a rack in the middle of the oven and preheat to 425°F (220°C). Grate enough zucchini for 1 packed cup. Cut the rest into 1/3-inch rounds, sprinkle the rounds with 1/4 teaspoon of the salt, and set aside. If the grated zucchini is dripping, blot it lightly; do not wring it dry.
2. Mix and shape: Gently combine the chicken, grated zucchini, panko, 2 tablespoons shallot, parsley, cumin, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. With damp hands or a 2-tablespoon scoop, form 14 to 16 roughly equal meatballs. Space them about 1 inch apart on a parchment-lined, approximately 18-by-13-inch rimmed baking sheet. Drizzle with 1 tablespoon olive oil. If the mixture is difficult to shape, let the panko absorb moisture briefly rather than packing the meatballs tightly.
3. Give the meatballs a head start: Bake uncovered for about 8 minutes, until the meatballs begin to set. They will not be cooked through.
4. Add the zucchini rounds: Pat the salted rounds dry and toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon pepper. Spread them beside the meatballs in a mostly single layer. Use a second sheet if they would be crowded; rotate the pans midway through the remaining bake.
5. Make the toppings: While the pan bakes, gently toss the feta with the remaining 1 tablespoon shallot, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Keep it in coarse, spoonable pieces. In a second bowl, stir together the yogurt, squeezed cucumber, dill, garlic, 1 teaspoon lemon juice, and a pinch of salt.
6. Check for doneness: Bake the meatballs for about 14 to 20 minutes more, or roughly 22 to 28 minutes total. Start checking the thickest meatball around 20 minutes of total baking time. It is done when the center reaches 165°F (75°C) on an instant-read thermometer. The surfaces should be pale golden with a few deeper brown patches, and the zucchini should be tender with some browned areas. Rest the meatballs for about 3 minutes.
7. Serve: Arrange the warm meatballs and roasted zucchini rounds on a shared platter. Set the lemon-feta and yogurt dip alongside in separate small bowls so diners can add them without covering the meatballs.

Why the Zucchini Gets Two Treatments

The grated zucchini retains moisture to help tenderize the lean chicken; blot it only if it is dripping. The rounds need drier surfaces to roast. Salting them briefly, patting them dry, and leaving space around them helps prevent a watery pan.

Meatball Size and Pan Spacing

Keep the meatballs similar in size so they cook at about the same rate. A second sheet is better than squeezing the zucchini between them: crowding limits browning, and a fuller pan can change the bake time. Surface color alone cannot tell you whether the chicken is cooked through.

Ingredient Swaps

Ground turkey can replace the chicken; cook the meatballs to the same 165°F center temperature. Gluten-free panko can replace regular panko.

Serving and Leftovers

Serve with bread or a simple salad, letting diners spoon on the lemon-feta or dip the meatballs into the yogurt sauce. For another chicken, zucchini, and feta dinner, try this Mediterranean chicken zucchini bake.

Refrigerate leftovers promptly in airtight containers for up to 3 days. Keep the cold toppings separate when practical. Reheat the meatballs until hot throughout, warming the zucchini alongside or separately, then add the cold toppings.

Nutrition

Approximate per serving, based on 4 servings: 405 calories, 30g protein, 25g fat, and 12g carbohydrates. Approximate per 100g of finished dish: 145 calories, 11g protein, 9g fat, and 4g carbohydrates. Values vary with the ground chicken, yogurt, and moisture lost during cooking.