Gluten Free/ Low Carb/ Main Dishes/ Paleo

Chicken and Zucchini (Courgette) Balls

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I serve these chicken meat balls on a bed of white cabbage with melted cream cheese and Parmesan for the sauce as an alternative to pasta.  Ribbons of yummy cabbage are our alternative to pasta slathered with a low carb sauce.  Yummy.  The chicken and zucchini balls are “well balanced” to quote the Chief Taster.  

The chicken “meat balls” are easy to make and did not last long on the plate!   You could use minced chicken from the supermarket or grind up a couple of chicken breasts in your food processor.   The addition of the zucchini (courgette) keeps the balls moist and light.  Well, that’s what the Chief Taster told me…



400g minced chicken

1 large zucchini (courgette), grated

3 green onions, finely chopped

1 tspn fresh thyme (you could use dried too)

1/2 tspn garlic powder

salt and pepper

2 – 3 tblspns olive oil


  • Mix all of the ingredients, except the olive oil, in a bowl and blend well.
  • Make small balls of the mixture and place on a plate.

  • Heat the oil in a frying pan
  • Gently cook the chicken balls until golden, turning over each side to cook evenly.
  • Eat and enjoy!

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  • Reply
    Jane Bousfield
    August 17, 2012 at 10:10 am

    Hi, hiw do you make the cabbage with cream cheese & parmesan?

    • Reply
      August 19, 2012 at 5:55 pm

      Jane – I just shred white cabbage, boil it until tender, then add cream cheese, grated cheddar cheese and season to taste.

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