Sneaky Zucchini Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 Servings
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Calories
286 kcal
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Course
Main Course
Sneaky Zucchini Meatballs
Description
Sneaky Zucchini Meatballs use shredded zucchini and carrot mixed with chickpeas, walnuts, and oats bound together by seasonings including oregano, basil, garlic powder, tamari, and lemon juice. The mixture is processed until combined but still slightly chunky for texture. Baking at 400℉ develops golden edges and firmness. These meatballs offer a blend of vegetable freshness and nutty undertones from walnuts, complemented by the umami-rich tamari and herbs.
The result is a moist yet structurally sound meatball suitable for pairing with marinara and pasta or as a standalone appetizer. The use of oats provides binding and texture without heaviness, while lemon juice adds brightness.
To serve, let the meatballs rest briefly after baking to allow flavors to settle. They hold well refrigerated and can be frozen, making them practical for meal prep or leftovers. The recipe suggests three meatballs per serving, ideal for a balanced portion with sauce and pasta.
Ingredients
- 1 cup zucchini approx 1 small zucchini, shredded
- 1 cup carrot approx 1 medium carrot, shredded
- 15 ounce chickpeas drained & rinsed, canned
- ½ cup walnuts
- ½ cup steel cut oats or rolled oats, quick cooking
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon garlic powder
- 1 tablespoon tamari or soy sauce if not avoiding gluten
- 2 tablespoons lemon juice approx. half a large lemon
Instructions
- Preheat your oven to 400℉/204℃ and line a baking tray with parchment paper.
- Add all the ingredients to a food processor and process until combined, but do not over process. Some chunkier pieces is totally fine.
- Divide the mixture into 12 balls and place on your prepared baking tray. Bake for 30-35 minutes until edges are golden brown and meatballs are firm to the touch. Then remove from the oven and let rest for 5 minutes before serving with your favourite pasta and marinara sauce.
Notes
- Substitute walnuts with pumpkin seeds for a nut-free version while maintaining texture.
- Process the mixture just until combined, preserving some chunkiness for better mouthfeel.
- Store leftovers in the refrigerator for 3 to 4 days or freeze up to 2 months for extended use.
- Plan servings as about three meatballs each, roughly a quarter of the batch, to match intended portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286cal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 543mg | 23% |
| Potassium | 423mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 5422IU | 108% |
| Vitamin C | 15mg | 17% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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