Description
Zucchini Meatballs with Ground Beef are incredibly tender and packed with hidden veggies. These juicy, flavorful meatballs are perfect for your next dinner and pair beautifully with pasta or marinara sauce. #ZucchiniMeatballs #GroundBeefMeatballs #HiddenVeggies #HealthyMeatballs #PastaNight #EasyDinner
Ingredients
Units
Scale
- 1 pound ground beef (grass-fed)
- 2 medium zucchini, shredded and squeezed (1 to 1 1/2 cup)
- 1/2 cup grated Parmesan
- 1/3 cup panko bread crumbs
- 1 egg (large)
- 1 clove garlic (minced)
- 1 tablespoon Italian seasoning (dried)
- 1 tablespoon dried minced onion (or onion powder)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the prepared zucchini with the panko, Parmesan cheese, egg, garlic, and spices.
- Add the ground beef and gently mix to combine.
- Measure the meat with a small cookie scoop and roll into balls with your hands. Place on the prepared baking sheet, leaving a small amount of space between the meatballs.
- Bake in the preheated oven for 20 minutes. Remove from the oven and allow to cool slightly on the baking sheet.
- Add to your favorite marinara sauce and serve with pasta, or cool and freeze for a future meal!
Notes
- To make these meatballs gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- If you prefer more spice, add extra crushed red pepper flakes.
- These meatballs can be stored in the freezer for up to 3 months for a quick meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 403
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg