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 & Utensils
- 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
