Zucchini Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
45 mins
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Servings
20 meatballs
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Calories
174 kcal
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Course
Main Course
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Cuisine
American
Zucchini Meatballs
Description
Zucchini Meatballs bring together the mild flavor of shredded zucchini with the savory notes of garlic, fresh basil, and Parmesan cheese. The mixture is bound by breadcrumbs and a beaten egg to hold the shape during baking. Initially, the zucchini is sautéed with garlic until much of its moisture evaporates, then pressed to remove excess liquid, ensuring the meatballs don’t become watery or fall apart.
The formed balls are baked at 375°F on foil-lined baking sheets until they turn firm and lightly browned on the outside, which provides some textural contrast to their tender interior. This method avoids pan-frying, yielding a less greasy result.
These meatballs adapt well to various serving styles: atop pasta with sauce, alongside vegetable noodles, or tucked into sandwiches with melted cheese. Their mild flavor profile makes them suitable for those seeking a vegetable-centered protein alternative.
For users wanting a firmer, chewier texture and more browning, flipping the meatballs halfway through an extended baking time is recommended. The recipe yields approximately 20 meatballs using a consistent 2-tablespoon scoop and rolling technique.
Ingredients
- 1 Tablespoon olive oil
- 2 garlic pressed, cloves
- 4 cups zucchini shredded
- ½ teaspoon kosher salt
- black pepper several cranks
- ¼ cup basil chopped, fresh
- 1 cup plain breadcrumbs
- 1 teaspoon Italian seasoning
- 1 egg large
- ¼ cup Parmesan Cheese
Instructions
- Preheat oven to 375°F. Line a baking sheet with non stick foil. Set aside.
- In a large skillet, drizzle olive oil and heat over medium high heat. Add garlic and saute for about 1 minute. Add in shredded zucchini.
- Cook for about 5 minutes, until most of the water in the skillet has evaporated. Transfer to a colander and press out remaining liquid.
- In a large bowl combine bread crumbs, egg, seasoning, basil, and parmesan cheese. Mix with the zucchini until fully blended.
- Using a 2 Tbsp scoop, form 20 balls, rolling tightly, and transfer to prepared baking sheet. Bake for about 20-25 minutes, until firm and lightly browned.
- Serve meatballs with your favorite sauce on pasta, zoodles, or a hoagie with cheese! ENJOY!
Notes
- Draining the cooked zucchini thoroughly is essential to prevent soggy meatballs that may fall apart.
- For added browning and a firmer texture, flip the meatballs after 20 minutes and bake an additional 10 minutes.
- A 2-tablespoon scoop helps create evenly sized meatballs; roll the scooped mixture tightly before placing on the baking sheet.
- After baking, meatballs can be served immediately or cooled and frozen in a zipper bag for later use.
- This recipe makes about 20 meatballs, suitable for a family meal or batch cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 174kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 42mg | 14% |
| Sodium | 394mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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