Zucchini Beef Meatballs
User Reviews
3.6
Zucchini Beef Meatballs
Description
This recipe blends grated zucchini, which has been squeezed dry, into ground beef along with beaten egg, ricotta cheese, minced garlic, parsley, salt, and cracked black pepper. Mixing gently ensures the meat remains tender without becoming dense. Sized using a cookie scoop for uniformity, the meatballs are lightly brushed with olive oil before baking at 375°F to cook through. A brief broil adds a caramelized crust. Alternatively, browning followed by finishing in marinara sauce is an option.
The meatballs pair well with al dente spaghetti and warmed marinara sauce, accented with grated Parmesan and fresh basil leaves for garnish. The combination of cheese and zucchini keeps the meatballs moist and flavorful, while the herbs and garlic provide depth.
This recipe offers a homey take on meatballs that stretch ground beef with vegetable moisture and creamy ricotta, resulting in tender meatballs that hold their shape and offer balanced flavor.
Ingredients
- 1 lb ground beef
- 7 ounces zucchini trimmed and grated (about a packed cup)
- 1 larg egg lightly beaten
- 3/4 cup ricotta cheese
- 3 Tbsp parsley minced
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper fresh cracked
- olive oil for brushing
spaghetti
- 3/4 lb spaghetti cooked al dente
- 24 ounce marinara sauce heated, jar, your favorite
garnish
- Parmesan Cheese grated
- basil fresh leaves
Instructions
- Put the zucchini in a clean kitchen towel and squeeze out the excess moisture. Add it to a bowl along with the beef, egg, cheese, parsley, garlic, salt, and pepper. I like to use my stand mixer with the paddle attachment to mix ground meat for meatballs and meatloaves, I find it does a perfect gentle job of mixing everything well without compacting the meat. You can also do this with clean hands. Whichever method you chose, mix the ingredients so they're well blended together without over mixing.
- I use my 1 1/2 inch cookie scoop to scoop out the meat mixture and roll into 20 balls. Place on a cookie sheet and lightly brush the balls with olive oil. You can refrigerate the meatballs at this point if you like. I like to refrigerate for about 20 minutes to allow them to firm up.
- Meanwhile preheat the oven to 375F
- Cook the meatballs for about 10-15 minutes, then finish under the broiler to get some nice caramelization. A thermometer should read 160F when they're done.
- Serve hot over spaghetti and your favorite marinara sauce, with a shower of Parmesan cheese.
- Makes 20 meatballs, serves 4.
Notes
- Drain grated zucchini thoroughly to prevent excess moisture in the meatballs.
- Use a cookie scoop to make uniform-sized meatballs for even cooking.
- Meatballs can be browned and then gently cooked in marinara sauce for additional flavor and moisture.
- Check meatballs reach an internal temperature of 160°F for doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 842 kcal
% Daily Value*
| Calories | 842kcal | 42% |
| Carbohydrates | 77g | 26% |
| Protein | 48g | 96% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 327mg | 109% |
| Sodium | 1599mg | 67% |
| Potassium | 1317mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1623IU | 32% |
| Vitamin C | 25mg | 28% |
| Calcium | 205mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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