Zucchini Beef Meatballs
Add this summer’s zucchini crop to these simple, juicy and flavorful Zucchini Beef Meatballs. Easy to prep, various ways to cook and so many ways to enjoy!
Servings: 18 meatballs
Ingredients
- 1 lb. ground beef
- 1 egg
- ⅓ bread crumbs or panko regular or gluten free
- 2 garlic cloves minced
- 1 small zucchini, grated (about 1/2 packed well)
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp freshly cracked pepper
- 2 jars marinara, 24 oz. (for stove top)
Instructions
- Shred zucchini with a grater.
- Combine all ingredients in a mixing bowl. Stir well to combine.
- Roll into approximately 1 1/2 to 2 inch balls.
Stove Top:
- Pour one jar of marinara sauce in a large pot. Add the meatballs on top and then pour the second jar of marinara. Simmer on low for about 30-35 minutes, stirring occasionally until meatballs reach an internal temperature 165°F.
To bake:
- Place on a parchment lined baking pan. Place in oven preheated to 400°F and bake for about 17-20 minutes or until cooked through.
- Allow to cool for a few minutes, wipe any excess grease and serve.
- Store extras in freezer or refrigerator.
Notes
- These meatballs with zucchini are freezer friendly. After cooking you can place them in an airtight, freezer safe container. Freeze for up to about 3 months. You can freeze the marinara right along with the meatballs if you cooked them stove top. To re-heat, thaw and cook stove top until heated through.
- If re-heating leftovers, I suggest cutting each meatball into quarters for more even heating.
- You could use ground turkey or chicken for these as well. I have made them with turkey quite a few times when ground turkey was on sale big time.
Nutrition
Calories: 78kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg