3.6 from 117 votes
Zucchini Beef Meatballs
Zucchini Beef Meatballs made with ricotta cheese are soft, pillowy, and utterly delicious. I like to serve them with pasta marinara for a lightened up comfort meal that got raves from all.
Prep Time
20 mins
Cook Time
20 mins
refrigeration
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 842 kcal
Course:
Dinner
Cuisine:
American
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 minced parsley
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- olive oil for brushing
spaghetti
- 3/4 lb Spaghetti cooked al dente
- 24 ounce jar of your favorite marinara sauce heated
garnish
- grated Parmesan cheese
- fresh basil 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.
Cup of Yum
Notes
- As an alternative cooking method you can brown the meatballs and then finish cooking them in the marinara sauce.
- *These Zucchini Beef Meatballs were lightly adapted from a recipe in Martha Stewart Living.
Nutrition Information
Calories
842kcal
(42%)
Carbohydrates
77g
(26%)
Protein
48g
(96%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
327mg
(109%)
Sodium
1599mg
(67%)
Potassium
1317mg
(38%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1623IU
(32%)
Vitamin C
25mg
(28%)
Calcium
205mg
(21%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 842
% 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.