Zucchini Meatballs
Try these with whole wheat pasta or with veggies on the side.
| Temperature: | 400 degrees |
| Serving size: | 4 meatballs |
| Prep time: | 15 minutes |
| Cook time: | 20 minutes |
| Total time: | 35 minutes |
| Equipment: | Grater Cutting board Large bowl Baking sheet Aluminum foil or parchment paper |
| Utensils: | Tablespoon for shaping meatballs Mixing Spoon |
Nutrition Facts
Recipe PDFIngredients
2 cups shredded zucchini (1 large or 2 small zucchinis, shredded with the fine holes of a box grater)
1 pound 85% lean ground beef
1 egg, slightly beaten
1/4 cup dry breadcrumbs, plain
1/4 cup grated Parmesan cheese
1/4 cup onion, finely grated or minced
1-2 cloves garlic, minced or 1 tsp garlic powder
1 teaspoon Italian seasoning
Instructions
1. Before you begin wash your hands, surfaces, utensils, and vegetables.
2. Preheat oven to 400 degrees.
3. Combine all ingredients in a large bowl.
4. Divide mixture into 24 1 ½ inch meatballs using a tablespoon.
5. Place meatballs on baking pan lined with aluminum foil or parchment paper.
6. Bake for 20 minutes, turning after 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.
What goes in Zucchini Meatballs?
