The Bearded Hiker

Chicken Zucchini Meatballs with Mashed Potatoes

Healthy, chicken meatballs is just what I need in my life right now.  Because … have you seen my Alabama Pot Roast recipe?   Not the healthiest thing in the world.

Sometimes you just want need something light, healthy, full of veg.  This is it.  And I’m not sure, but I think you can call this low carb, right?  I don’t know, I don’t keep track of that kind of stuff, I love carbs. But I do have to try to keep a handle on my cholesterol, so there is that.

And it’s quick.  6 minutes!  Fix a big salad on the side while this is cooking and boom!  You got a veg filled, healthy dinner for the fam!



1 zucchini or yellow squash, about 8 oz., coarsely chopped
1 tablespoon olive oil
1 lb.ground chicken
1 onion, chopped
2 garlic cloves, chopped
2 large jalapeños, finely chopped, red if you can find them
handful of cilantro or parsley, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
shake or two of your favorite hot sauce (optional)
1/4 cup ricotta cheese
salt and pepper, to taste


2 pounds potatoes
1 tablespoon butter
1 cup chicken or vegetable broth
1/4 heavy cream or evaporated milk
2 cloves of garlic
1/4 teaspoon salt and pepper
1/4 cup parmesan cheese, optional


In a food processor, process zucchini and olive oil until finely chopped.

Combine zucchini and all other meatball ingredients, in a large bowl and mix well. Refrigerate the mix for 30 minutes.

Chop potatoes into 1 to 1.5″ cubes. Place the potatoes, broth, and garlic cloves (if using), salt, and pepper in the pot. Place the butter pieces on top. Place the trivet on top.

Form into balls about the size of a walnut or so. Place on the trivet. Pressure for 6 minutes on high. When done, quick release the pressure.  No, your meat will not be tough, don’t worry.  Remove to a plate.

When done, add 1/4 cup evaporated milk/heavy cream and parmesan cheese, if using, to the pot and mash the potatoes, as fine or as chunky as you like. Serve together, eat! If you want, you can brown the meatballs when done in a little butter to make them more visually appealing, but that’s completely optional.


Good question! Well, I have made these meatballs on the stove, and on the grill (not suggested), as chicken burgers. Just make as above, form them into burger patties and cook in a pan over medium heat. I put a tad of oil on the bottom of my pan, but if you have a great nonstick pan, no need. I love them as burgers too, with a schmear of mustard on top, no bun needed.

This totally failed for my on the grill. It crumbled on me and stuck to my grill. I may just need new grates, but if you’re willing give it a whirl – it may work totally fine for you.

And just a tip here, when I’m making anything like this, burgers, meatballs, meat loafs, whatever, I like to test it before I commit. What I mean is, you see I have salt to taste up there? How can you do that without cooking it … You can’t eat raw meat. I like to get a pan hot and pinch a bit of meat off and cook for a little taste test. Then I can see what else it needs, salt, pepper, habanero mango seasoning, whatever.


This post is linked to: Weekend Potluck, Meal Plan Monday,, Melt in Your Mouth Monday, Made By You Monday, Craftastic Monday, Modest Monday, Sunday Features, Silver Pennies Sundays, Nifty Thrifty Sunday, Block Party, What’d You Do This Weekend,