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5 from 4 votes

Paleo Whole30 Chicken Zucchini Meatballs

Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings: 24 meatballs



  • Preheat oven to 350° and line a sheet tray with parchment paper. Set aside. 
  • Grate the zucchini in a large bowl and press out all the liquid. Add in the chicken, egg, almond flour, chives, salt, and seasoning. Mix well- the best way to do this is with your hands. 
  • Roll meat into balls and place on the sheet tray. They may be a little messy and not perfect circles. It should make 24 balls, so divide the meat accordingly. 
  • Bake for 18 minutes, or until they are done. I like to cut one in half and check. They will all have some residue around them, remove that as you take them off the pan. 


*If you don't need them to be low fodmap, feel free to add onion and garlic powder
**To make nut and egg free, replace the egg and almond flour with 1 tablespoon grass fed gelatin. Sprinkle it in and mix well. 
-Although I haven't tried it, I'm sure these freeze well.