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Mediterranean Veggie & Chicken Meatballs

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


These Mediterranean Veggie & Chicken Meatballs are the perfect healthy bite! They’re paleo, keto, low carb, whole30, and AIP.


  • 1 zucchini, chopped with ends removed
  • 1/2 cup spinach
  • 1/4 red onion
  • 2 cloves garlic
  • 1 tbsp fresh parsley
  • 1 tbsp lemon juice
  • 2 tbsp coconut flour
  • 2 tbsp olive oil
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 lb ground chicken


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Add the zucchini, spinach, red onion, garlic and parsley to a food processor and blend until the vegetables are finely shredded. Use a papertowel or nut milk bag to squeeze the excess liquid from the vegetables.
  3. Add the vegetables to a large bowl along with the remainder of the ingredeints. Stir well to combine.
  4. Roll the meatball mixture into meatballs (you’ll have about 15-20) and place on the baking sheet.
  5. Transfer to the oven and bake for 25 minutes or until cooked through and the internal temperature reads 165 F.
  6. Serve fresh or store in the fridge for 3-4 days.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Main Dish
  • Method: Oven Baked
  • Cuisine: Mediterranean Inspired


  • Serving Size: 1 serving
  • Calories: 221
  • Fat: 10.4g
  • Carbohydrates: 4.6g
  • Fiber: 1.8g
  • Protein: 26.8g