These Baked Chicken Zucchini and Cheese Balls couldn’t be easier to make!
We’ve been eating quite a few of my Zucchini and Cheese Fritters lately (yep I got a whole bunch of zucchini cheaply!) so these balls were a welcome change!!
If there is a meal my kids can eat with their hands, they are going to give it a big tick of approval before they even take a bite – they seriously are like animals sometimes! These Baked Chicken Zucchini and Cheese Balls were a big hit with all three of the boys, not only because they didn’t need to use cutlery to eat them but also because they were able to dip them in ‘special sauce’ aka my Mum’s homemade Tomato Relish to enjoy them with.
Between the three of them they were able to polish off around 15 of these little baked meatballs in one sitting, however we have also served them with some roasted veggies and pasta in the past too which helps a batch of these to go further.
As well as making a great easy meal, these Baked Chicken Zucchini and Cheese Balls are also a good party food or lunchbox snack and they are also freezer friendly so you can make a batch up and then store them in the freezer until needed.
You can find the conventional cooking and Thermomix instructions for this Baked Chicken Zucchini and Cheese Balls recipe below
Enjoy!
Baked Chicken Zucchini and Cheese Balls
Ingredients
- 500 grams chicken mince
- ½ cup breadcrumbs approximately 2 slices of bread
- ½ cup grated zucchini 60 grams
- ½ cup grated parmesan cheese 50 grams
- 2 cloves garlic - crushed
- ½ tablespoon onion flakes
- 1 tablespoon tomato relish
- Pinch of salt and pepper
Instructions
- Preheat your oven to 220 degrees celsius (fan-forced) and lightly grease a non stick baking tray.
- Place all of the ingredients into a large bowl and mix well to combine.
- Use a tablespoon to scoop up the chicken mixture and shape into balls. If you find the mixture is still a little ‘wet’ you can add some more breadcrumbs to help it ‘stick’ together and shape into balls.
- Place the chicken balls onto your prepared baking tray and cook for 16 - 18 minutes or until they begin to turn golden and are cooked through when tested.
Notes
Nutrition
Thermomix Baked Chicken, Zucchini and Cheese Balls
- Preheat your oven to 220 degrees celsius (fan-forced) and lightly grease a non stick baking tray.
- Place the stale bread and parmesan cheese (which has been cut into 3cm chunks) into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
- Without washing the bowl, add the zucchini and mix for 5 seconds, speed 4 to grate.
- Add the cheese and breadcrumbs along with all other remaining ingredients to your Thermomix bowl and mix for 10 seconds, speed 4 to combine.
- Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds on speed 4 to combine.
- Use a tablespoon to scoop up the chicken mixture and shape into balls. If you find the mixture is still a little ‘wet’ you can add some more breadcrumbs to help it ‘stick’ together and shape into balls.
- Place the chicken balls onto your prepared baking tray and cook for 16 – 18 minutes or until they begin to turn golden and are cooked through when tested.
You can find more family friendly recipe ideas in my ‘Family Dinners Made Easy‘ book. You can view all of my ebooks and print books here.
JEANNE FERRER
Hi Lauren, thank you for a great recipe. May I ask how old your littlest one was when you first served these? Mine is a 20-month old fussy eater!! Thank you 🙂
Tash
I made these for the first time this week and they were enjoyed by everyone. They were perfect to add some bulk to the rest of the meal as well as in lunchboxes the next day 🙂
I took a shortcut with the rolling part and used a small cookie scoop so I didn’t have to roll them by hand – i highly recommend doing this if you have one of these!
Nannette Rudy
Do you use cooked meat are raw meat oh, I would like to use ground pork with pork rinds crown and how much is 500 grams abate English please well not metric I mean
Lauren Matheson
Hi Nannette, I use raw mince for this recipe.
Rachael
If using breadcrumbs (instead of stale bread to make the breadcrumbs) how many grams of breadcrumbs would you recommend?
Lauren Matheson
I’d start with 50 grams 🙂
Kristy
Squeezing the moisture out of the zucchini after you grate it (I use a clean tea towel) stops them being too wet, and rolling them in sesame seeds makes for a nice variation for mum & dad and kids if they’re not too fussy
Lauren Matheson
Thanks for the tips Kristy xx
Nikki
I used ground pork rind instead of bread crumbs to make it Keto friendly. Omg! The best!
Lauren Matheson
What a great idea!!
Corinne Young
Would these be gluten abd lactose free. They look nice to eat and easy to make.Corinne
Lauren Matheson
Hi Corinne, Depending on the brands of ingredients you use I think they would be x
Katie
would these work with Pork Mince Instead ?
Lauren Matheson
I don’t see why not! I’d love to hear how it goes 🙂
Courtney
I made them with Turkey mince
Jean
Hi ,
Can I check if we can have it frozen after it is cooked or after we shape them into balls?
Sarah
I would cook and freeze, then simply heat and serve when required