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Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce

These juicy chicken meatballs are packed with shredded zucchini and served in a creamy coconut curry sauce.

By Daily Recipes Book· 🌍 Global· July 22, 2026
Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce
dailyrecipesbook.com
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4

This meal is a favorite in my house because it comes together on one single pan. It is a fantastic way to sneak some extra vegetables into your dinner while keeping the chicken moist and flavorful.

My top tip is to make sure you squeeze all the extra water out of your shredded zucchini before mixing it into the meat. This keeps your meatballs firm and prevents them from getting soggy in the oven.

Ingredients

  • 1 pound ground chicken
  • 1 cup grated zucchini
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bell peppers, sliced
  • 1 tablespoon olive oil
  • 1 can full fat coconut milk
  • 2 tablespoons red curry paste

Instructions

  1. 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  2. 2

    Place the grated zucchini in a clean kitchen towel and squeeze hard to remove as much liquid as possible.

  3. 3

    In a large bowl, combine the ground chicken, dried zucchini, breadcrumbs, parsley, egg, garlic, salt, and pepper until just mixed.

  4. 4

    Roll the mixture into small balls and place them on the baking sheet alongside the bell pepper slices.

  5. 5

    Drizzle the olive oil over the peppers and bake everything for 20 minutes.

  6. 6

    While the meatballs bake, whisk the coconut milk and curry paste together in a small saucepan over medium heat until it simmers.

  7. 7

    Pour the warm sauce over the meatballs and peppers before serving.

💡 Tips

Serve these meatballs over steamed jasmine rice to soak up the extra sauce. You can store leftovers in an airtight container in the fridge for up to three days. If you prefer a bit of heat, add a pinch of chili flakes to the sauce.

#High Protein#Chicken#Meal Prep#Dinner#Healthy

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