Description
These Zucchini Meatballs with Ground Beef are incredibly tender and flavorful, packed with hidden veggies and seasoned with Parmesan and Italian herbs. Perfect with pasta or as a protein-rich, veggie-loaded snack.
Ingredients
Scale
- 1 pound ground beef (grass-fed)
- 2 medium zucchinis, shredded and squeezed (1 to 1½ cups)
- ½ cup grated Parmesan
- ⅓ cup panko bread crumbs
- 1 large egg
- 1 clove garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 tablespoon dried minced onion (or onion powder)
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the shredded zucchini with the panko bread crumbs, grated Parmesan, egg, minced garlic, Italian seasoning, minced onion, crushed red pepper flakes, salt, and black pepper.
- Add the ground beef to the zucchini mixture and gently mix until just combined. Avoid overmixing to keep the meatballs tender.
- Use a small cookie scoop or spoon to portion out the mixture and roll into meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake for 20 minutes, or until golden brown and cooked through.
- Remove from oven and let cool slightly before serving with marinara sauce, pasta, or storing for later use.
Notes
- Squeeze out as much moisture as possible from the zucchini to avoid soggy meatballs.
- Use freshly grated Parmesan for best flavor and texture.
- These freeze well—cool completely before freezing and reheat as needed.
- Serve with marinara and spaghetti, in subs, or enjoy on their own.
Nutrition
- Serving Size: 4 meatballs
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg