These Zucchini Meatballs are tender, moist, and loaded with bursting flavors that will make you come for seconds
Zucchini season is in full swing and has become one of my favorite times of the year. The last couple of weeks I’ve been on a zucchini overload, adding it to pretty much everything such as: protein pancakes, muffins, and breakfast burritos… Zucchini adds moisture and an extra oomph to every savory and sweet dish. I’ve done a lot of experimenting with zucchini the last few weeks, and one of my favorite creations has to be these Zucchini Meatballs.
If I have ground meat hanging out in my fridge, meatballs will always come first in mind when debating what to cook. Meatballs are super easy to make, especially these Zucchini Meatballs, no lie.
I love these meatballs because they’re:
- Bursting in flavor
- Super moist
- Packed with nutrients, like Vitamin A and C
- Low in calories
So why not add zucchini in EVERYTHING?!
Plus, this fruit aka veggie is so easy to sneak into many recipes that people won’t even know they’re eating some nutritious goodness. Not bad, huh?
Ok, so about these Zucchini Meatballs…
I used ground beef, for that extra fat and yummy flavor red meat has, but you can use ground turkey, pork or favorite ground meat. I prefer shredding my zucchini ahead of time to cut time in the prepping process. The chopped fresh parsley definitely adds a nice fragrant smell and unique taste to these meatballs. And the garlic and herb seasoning just adds that extra garlic-y taste; the more garlic the better.
So, after you have all your ingredients all you need to do is mix them all in a medium size bowl with your hands until all ingredients are nicely incorporated. Then roll the mixture into golf size balls and place onto a non-stick baking sheet. I prefer baking my meatballs for a healthier version, but will pan-fry them from time to time. I baked and pan-fried these zucchini meatballs, both of which tasted pretty amazing.
- 1lb ground beef (I used 80% lean 20% fat)
- 1 cup shredded zucchini
- ¼ cup of chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 cup panko crumbs
- 1 teaspoon olive oil
- ¼ teaspoon pepper
- 1 tablespoon garlic & herb (I used Mrs. Dash Salt Free)
- salt to taste (Optional)
- ½ teaspoon Worcestershire sauce
- In a medium sized bowl mix all the ingredients with your hands until all ingredients are nicely incorporated
- Roll the mixture into golf size balls
- Place onto a non-stick baking sheet or dish
- Bake on 350 degrees for 25-30 minutes until the middle is not longer pink
- Serve with your favorite side dish and enjoy!
So, grab some zucchini and ground meat and start rolling some meatballs and enjoy! 🙂