These Italian Chicken & Veggie Meatballs are the kind of weeknight win that makes everyone happy at the table. They deliver all the cozy, familiar flavour of classic Italian meatballs, but with a lighter, more modern twist thanks to lean ground chicken, quick oats, and a generous hit of hidden veggies.
The mixture comes together in one bowl: ground chicken for protein, shredded zucchini for moisture, creamy ricotta to keep every bite tender, and quick oats as a fibre-rich binder in place of breadcrumbs. Sun-dried tomatoes and a flavourful blend of herbs and spices bring it all together. Once everything is mixed, you simply shape the meatballs, set them on a parchment-lined tray, and bake.
In about 15–18 minutes, they’re cooked through to a safe internal temperature of 165°F and ready to serve with your favourite sauce, over pasta or zoodles, tucked into subs, or alongside roasted vegetables and grains. They also reheat and freeze well, making them an excellent meal prep option to portion out for future lunches and dinners.
For households trying to balance comfort food with healthier choices, this recipe hits a sweet spot. You still get that satisfying Italian meatball experience, but with leaner meat, more fibre, and extra vegetables built right in, without sacrificing taste or texture. The herbs and sun-dried tomatoes mean you don’t need heavy sauces to make them feel indulgent, and the oats give structure while quietly boosting nutrition.
Serve these meatballs on a busy weeknight when you want something that feels homemade and hearty but doesn’t require much effort, or batch-bake a tray to stash in the freezer so you can pull Italian-inspired dinners together in minutes. However you plate them, they offer a reliable, family-friendly way to bring more lean protein, whole grains, and veggies to the table, one small, flavour-packed bite at a time.
Recipe courtesy of Oats Everyday
Italian Chicken & Veggie Meatballs
Ingredients
- 1 lb ground chicken
- 1 cup shredded zucchini, pressed to remove excess moisture
- 1/2 cup quick cooking oats
- 1/2 cup ricotta
- 1/4 cup sun-dried tomatoes packed in oil, finely chopped
- 1 Tbsp dried parsley OR 1/4 cup (60 mL) chopped fresh parsley
- 1 tsp basil
- 1 tsp fennel
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet with parchment paper and set aside.
- In a large bowl, combine ground chicken, zucchini, oats, ricotta, sun-dried tomatoes, parsley, basil, fennel, oregano, salt, garlic powder, onion powder and pepper; mix until well-combined.
- Shape into 22-26 meatballs and place on a parchment lined baking sheet.
- Bake in the preheated oven for 15-18 minutes or until the internal temperature reaches 165°F.6 servings
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