Description
These Zucchini Meatballs combine lean ground beef with grated zucchini for a moist, flavorful, and slightly lighter take on classic meatballs. Enhanced with Parmesan, garlic, and fresh herbs, they’re pan-fried to golden perfection and perfect served with marinara sauce, pasta, or a fresh salad.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (preferably lean)
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs (or almond flour for gluten-free option)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- Optional: Marinara sauce for serving
Instructions
- Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean towel or cheesecloth, squeeze out excess moisture thoroughly to prevent watery meatballs, and set aside.
- Mix ingredients: In a large bowl, combine the ground beef, grated zucchini, breadcrumbs (or almond flour), Parmesan cheese, egg, minced garlic, chopped parsley, oregano, salt, and pepper. Mix gently and just until combined to keep the meatballs tender and avoid toughness.
- Form meatballs: Shape the mixture into 12 to 15 evenly sized meatballs, depending on your preferred size, ensuring uniformity for even cooking.
- Heat the skillet and oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat to ensure a nice sear and prevent sticking.
- Cook the meatballs: Place the meatballs in the hot skillet and cook for about 6 to 8 minutes per side, carefully turning them with tongs or a spatula to brown evenly without breaking apart.
- Check doneness and drain: Verify the internal temperature reaches 160°F (71°C) to ensure food safety. Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve: Optionally, serve the zucchini meatballs with warmed marinara sauce, over zucchini noodles, pasta, or alongside a fresh salad for a complete meal.
Notes
- To keep the meatballs moist, be sure to squeeze out as much liquid from the grated zucchini as possible.
- For a gluten-free version, substitute breadcrumbs with almond flour.
- Do not overmix the meat mixture to maintain tender meatballs.
- Use a meat thermometer to ensure meatballs are cooked to a safe internal temperature of 160°F (71°C).
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
