Description
These flavorful zucchini meatballs with ground beef are a delicious twist on classic meatballs, packed with hidden veggies. Juicy and tender, they can be baked or pan-fried to perfection. Serve as a main course, snack, or pair with your favorite sauce or pasta for a satisfying meal.
Ingredients
Scale
Meatballs:
- 1 lb ground beef
- 1 medium zucchini (grated and excess moisture squeezed out)
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves (minced)
- 2 tablespoons chopped parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for pan-frying or baking sheet prep)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) or heat a skillet over medium heat with olive oil.
- Mix Ingredients: In a large bowl, combine ground beef, grated zucchini, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined—do not overwork.
- Form Meatballs: Shape the mixture into 1 1/2-inch meatballs.
- Bake or Pan-Fry: To bake, place on a greased or parchment-lined baking sheet and bake for 18–20 minutes. To pan-fry, cook in a skillet for 8–10 minutes until fully cooked and browned on all sides.
- Serve: Enjoy warm with marinara sauce, pasta, or as a protein-packed snack.
Notes
- These freeze well after cooking.
- For a lower-carb version, use almond flour instead of breadcrumbs.
- Great in subs, bowls, or over zoodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
