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zucchini chicken meatballs on a sheet pan with bell peppers

Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce

Sheet pan zucchini chicken meatballs with gorgeous bell peppers and a flavorful coconut curry sauce. This easy, delicious recipe is packed with protein and great for meal prep!
Course Dairy Free, Dinner, Meal Prep, One Pan, Poultry
Keyword chicken meatball recipe, chicken zucchini meatballs, healthy chicken meatballs, one pan meatball recipe, zucchini chicken meatballs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings (3 large meatballs + roasted peppers + sauce)
Calories 330 kcal
Author Monique of AmbitiousKitchen.com

Ingredients

  • For the peppers:
  • 1 red bell pepper, cut into medium chunks
  • 1 yellow bell pepper, cut into medium chunks
  • 1 orange bell pepper, cut into medium chunks
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Freshly ground salt and pepper
  • For the meatballs:
  • 1 pound 94% lean ground chicken or turkey
  • 1 cup shredded zucchini that's been squeezed of excess moisture with towel
  • 1/4 cup panko or regular breadcrumbs* (see notes section for GF option)
  • 1 egg
  • 3 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red cayenne pepper
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • For the sauce:
  • 1/3 cup light coconut milk
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • 1/2 teaspoon pure maple syrup or honey, to sweeten
  • 1 teaspoon yellow curry powder
  • 1/2 tablespoon freshly grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red cayenne pepper
  • Freshly ground salt and pepper, to taste
  • To garnish:
  • Cilantro and diced green onion

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. If you don't have a large baking sheet, you can use two smaller pans.
  2. Add chopped bell peppers to a medium bowl. Drizzle with olive oil, then sprinkle on garlic powder and a little salt and pepper. Use a spoon to toss the peppers in the oil to coat them. Set aside.
  3. Make the meatballs: Add ground chicken (or turkey), shredded zucchini (make sure you squeezed all the excess moisture out) , breadcrumbs*, egg, minced garlic, curry powder, cumin, turmeric, cayenne, salt and pepper to a large bowl. Use clean hands to mix until well combined. Do not over mix.
  4. Grab a golf size ball of meat and roll it into a ball. Place each on baking sheet, about 2 inches apart. Evenly distribute chopped bell peppers in the spaces between the meatballs like the pictures show. 
  5. Bake for 20-25 minutes or until meatballs are fully cooked and a meat thermometer reaches 165 degrees. Mine were done at 20 minutes.
  6. While the meatballs are cooking, make the coconut curry sauce: In a small bowl, whisk together the coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne and salt and pepper, to taste. Be careful to not over salt the sauce -- taste and adjust as you go. 
  7. Drizzle sauce over cooked meatballs. Garnish with green onion and cilantro, if desired. Serves 4, 3 meatballs each + roasted peppers + sauce. To make this a full meal, I recommend serving with rice, a baked sweet potato or quinoa.

Recipe Notes

To make meatballs GF or paleo: I recommend using gluten free breadcrumbs or you can sub 1 tablespoon coconut flour (for the 1/4 cup breadcrumbs).

Nutrition Facts
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
Amount Per Serving (3 meatballs with sauce + roasted peppers)
Calories 330 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 5g31%
Carbohydrates 16.8g6%
Fiber 3.5g15%
Sugar 6.6g7%
Protein 27.1g54%
* Percent Daily Values are based on a 2000 calorie diet.