Zucchini Meatballs
Try these with whole wheat pasta or with veggies on the side.
Ingredients
2 cups zucchini (about 1 large or 2 small zucchinis), finely shredded
1 pound lean (85% or leaner) ground beef
1 egg, slightly beaten
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup onion, finely grated or minced
2 cloves garlic, minced OR 2 teaspoons garlic powder
1 teaspoon Italian seasoning OR Celebrate Your Plate Italian Seasoning
Equipment
Grater
Cutting board
Large bowl
Baking sheet
Aluminum foil
Tablespoon for shaping meatballs
Mixing spoon
Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Preheat oven to 400 degrees.
- Combine all ingredients in a large bowl.
- Divide mixture into 24, 1 1/2-inch meatballs. Shape meatballs using a tablespoon, or by rolling with hands.
- Place meatballs on baking sheet lined with aluminum foil.
- Cook for 10 minutes, flip meatballs, then cook for another 10 minutes.
Tips
- Meatballs will release a lot of moisture when cooking. If you prefer drier meatballs, squeeze some (but not all) liquid from shredded zucchini.
Nutrition Facts
Serving Size
4 meatballs
Per serving
Amount
Calories
180
Total Fat
10g
Sodium
130mg
Total Carbohydrate
7g
Protein
17g
