Beef and Zucchini Meatballs

Beef and Zucchini Meatballs are a flavorful, juicy twist on a classic comfort food. The addition of zucchini keeps the meatballs incredibly moist and adds a nutritious boost, making them a perfect choice for a wholesome weeknight dinner or a tasty party appetizer.

Why You’ll Love This Recipe

These meatballs are tender, juicy, and packed with hidden vegetables, making them a healthier alternative to traditional meatballs. They’re easy to prepare, freeze beautifully, and pair well with a variety of sauces. Plus, they’re a great way to sneak extra veggies into your meals without sacrificing flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Zucchini (grated)
• Breadcrumbs
• Parmesan cheese
• Egg
• Garlic (minced)
• Onion (grated or finely chopped)
• Fresh parsley (chopped)
• Salt
• Black pepper
• Olive oil (for cooking)

Directions

1. Preheat your oven to 400°F (200°C) or heat olive oil in a skillet if pan-frying.
2. Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels.
3. In a large bowl, combine ground beef, grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, grated onion, parsley, salt, and pepper.
4. Mix until all ingredients are well incorporated, but do not overmix to keep the meatballs tender.
5. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
6. Arrange meatballs on a baking sheet lined with parchment paper or cook them in batches in the skillet.
7. Bake in the oven for 18-20 minutes or until fully cooked, or pan-fry until browned on all sides and cooked through.

Servings and timing

This recipe makes about 20 meatballs, serving 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Swap ground beef for ground turkey or chicken for a lighter version.
• Add a pinch of red pepper flakes for a bit of heat.
• Mix in different herbs like oregano or basil for an Italian twist.
• Serve with marinara sauce over spaghetti for a classic pairing.
• Stuff with a small cube of mozzarella in the center for a cheesy surprise.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a skillet over medium heat, in a preheated oven at 350°F for about 10 minutes, or in the microwave until heated through.
They can also be frozen for up to 3 months. To reheat from frozen, bake at 375°F until hot.

FAQs

How do I keep beef and zucchini meatballs from falling apart?

Make sure to squeeze excess moisture from the zucchini and use enough breadcrumbs and egg to bind the mixture.

Can I use other vegetables instead of zucchini?

Yes, finely shredded carrots or spinach can be used as alternatives.

Should I peel the zucchini before grating?

No, peeling isn’t necessary. The skin adds color and nutrition.

Can I freeze beef and zucchini meatballs?

Yes, freeze cooked meatballs on a baking sheet, then transfer to a freezer bag.

What sauces pair well with these meatballs?

Marinara, tzatziki, barbecue, or even a creamy tomato sauce all work beautifully.

How do I know when the meatballs are cooked?

They should reach an internal temperature of 160°F (71°C) and be no longer pink inside.

Can I make these meatballs gluten-free?

Yes, use gluten-free breadcrumbs to make the recipe gluten-free.

Why are my meatballs tough?

Overmixing the meat can cause the meatballs to become dense and tough.

How small should I grate the zucchini?

Use the fine side of the grater for the best texture in the meatballs.

Can I bake these meatballs instead of frying?

Absolutely, baking is a healthier and less messy method.

Conclusion

Beef and Zucchini Meatballs are a delicious and nutritious upgrade to a family favorite. Juicy, flavorful, and easy to make, they offer a perfect balance of protein and vegetables in every bite. Whether served with pasta, tucked into a sandwich, or enjoyed on their own, these meatballs are sure to become a staple in your recipe rotation.

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