If you love hearty, flavorful comfort food with a fresh twist, Zucchini Meatballs with Ground Beef will absolutely capture your taste buds—and maybe even your heart! This recipe takes all the beloved tastes of classic meatballs and elevates them with a burst of moisture and subtle sweetness from grated zucchini. The result? Meatballs that are tender and juicy inside, golden and savory outside, and smothered in marinara sauce. It’s the kind of satisfying main dish you’ll crave again and again, whether you serve it over pasta, rice, or as a crowd-pleasing appetizer.
Ingredients You’ll Need
Let’s talk about how a few simple, purposeful ingredients come together to create big flavors and perfect texture in Zucchini Meatballs with Ground Beef. Each one plays an important role, making these meatballs extra special!
- Ground beef: The savory, protein-packed star of the show, providing richness and structure to the meatballs.
- Grated zucchini: Adds incredible moisture and keeps the meatballs light, plus sneaks in a veggie boost without changing the flavor.
- Breadcrumbs: Gently binds everything together while soaking up juices for unbeatable tenderness.
- Parmesan cheese: Delivers nutty, salty depth and a touch of creaminess in every bite.
- Fresh parsley: Brings a pop of green color and a garden-fresh note that brightens the whole dish.
- Garlic: For aromatic personality that infuses the meatballs and sauce with true Italian spirit.
- Egg: Acts as the essential binder to keep everything cohesive and tender.
- Italian seasoning: Gives the meatballs their unmistakable herby, Mediterranean aroma.
- Salt: Enhances all the savory flavors perfectly—absolutely necessary.
- Black pepper: Adds subtle warmth and balances out all the mellow, rich ingredients.
- Olive oil: Used for frying, it helps achieve a golden-brown crust and amplifies flavor.
- Marinara sauce: The finishing touch that bathes the meatballs in tangy, comforting tomato goodness.
How to Make Zucchini Meatballs with Ground Beef
Step 1: Prepare the Zucchini and Mixture
Start by grating the zucchini, then squeeze out as much liquid as you can with a clean kitchen towel or sturdy paper towels. This step is crucial—it prevents the mixture from becoming too wet, guaranteeing you’ll get those perfectly juicy, never soggy Zucchini Meatballs with Ground Beef. Add the zucchini to a large bowl along with the ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix everything gently until just combined. Over-mixing can make meatballs tough, so be kind and use your hands or a fork.
Step 2: Shape the Meatballs
Scoop out portions of the mixture and roll into balls about 1 1/2 inches in diameter. Try to keep them uniform so they cook evenly. Arranging them on a plate as you go not only keeps things organized but also helps them hold their shape before cooking.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer (you may need to cook them in batches—you don’t want to crowd the pan). Brown the meatballs on all sides, about 6 to 8 minutes total. Don’t rush this part; that golden crust adds so much flavor and a lovely contrast to the juicy interior.
Step 4: Simmer in Marinara Sauce
Once all the meatballs are browned, transfer them to a plate. Carefully pour the marinara sauce into the skillet—standing back a bit in case it sizzles—and nestle the meatballs back into the sauce. Cover and let it all simmer for about 15 minutes, until the meatballs are cooked through and have absorbed some of the fabulous tomato flavors.
Step 5: Serve and Enjoy!
When the Zucchini Meatballs with Ground Beef are piping hot and swimming in their sauce, it’s time to serve! They’re delicious just as they are, but don’t hesitate to dress them up to suit your mood or occasion.
How to Serve Zucchini Meatballs with Ground Beef
Garnishes
Finishing touches make all the difference! Sprinkle on a little extra grated Parmesan or a flurry of fresh chopped parsley. Add a few grinds of black pepper, or even a pinch of red pepper flakes for gentle heat. These little accents heighten every bite and bring brightness and color to your plate.
Side Dishes
Zucchini Meatballs with Ground Beef play well with all kinds of sides. They’re a classic over spaghetti or your favorite pasta, equally tasty with fluffy basmati rice, or perfect piled onto garlicky toasted bread. For a low-carb spin, try them with spiralized zucchini or a crispy green salad kissed with vinaigrette.
Creative Ways to Present
Think beyond the usual! Serve these meatballs as sliders on small soft rolls with fresh basil and mozzarella, nestle them in sub rolls for a crowd-pleasing sandwich, or skewer them with roasted veggies for a party-friendly platter. You can even use them as a hearty protein boost for grain bowls or stuff them into pitas for a Mediterranean twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover Zucchini Meatballs with Ground Beef (along with their sauce) in an airtight container and store them in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them ideal for meal prepping or quick weeknight lunches.
Freezing
These meatballs freeze beautifully—just cool them completely, then transfer to a freezer-safe container or zipper bag with the sauce. They’ll keep well for up to 3 months. For easy portioning, freeze individual servings so you can thaw just what you need.
Reheating
To reheat, place meatballs and sauce in a saucepan over medium-low heat and warm gently until hot, stirring occasionally. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring in between, until they’re heated through and piping hot.
FAQs
Can I make Zucchini Meatballs with Ground Beef gluten-free?
Absolutely! Swap the regular breadcrumbs for your favorite gluten-free alternative, like gluten-free panko or almond flour. Just be sure to check that all other ingredients, including your marinara sauce, are gluten-free as well.
Do I really need to squeeze out the zucchini?
Yes, squeezing out as much water as possible from the zucchini is key to keeping the meatballs tender and not mushy. Extra moisture can weaken the mixture, so don’t skip this step! It only takes a minute and truly makes a difference.
Can I bake these instead of frying?
Definitely! Arrange the formed Zucchini Meatballs with Ground Beef on a lined baking sheet, mist or drizzle with a little olive oil, and bake at 400°F for 18 to 20 minutes. Baking delivers all the flavor with less hands-on time and cleanup.
Is it possible to use other ground meats?
Of course! While ground beef offers classic flavor, you can substitute ground turkey, chicken, or even ground pork for a lighter or slightly different taste. The zucchini keeps any version moist and delicious.
What’s the best way to grate and squeeze zucchini?
Use the large holes of a box grater to quickly shred your zucchini. Then, wrap the shreds in a clean kitchen towel or several paper towels, twist, and squeeze firmly over the sink until most of the liquid is gone. It’s quick, easy, and makes a huge difference in texture.
Final Thoughts
If you’ve been looking for a dish that delivers juicy, savory flavor with a healthy twist, Zucchini Meatballs with Ground Beef are sure to become a new go-to in your kitchen. They’re fun to make, easy to tweak, and perfect for sharing. I hope you give these a try soon—and enjoy every single bite of this feel-good, home-cooked favorite!
Print
Zucchini Meatballs with Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These zucchini meatballs with ground beef are a delicious twist on classic meatballs, incorporating the goodness of zucchini for added flavor and nutrition. Perfect for a hearty and satisfying meal!
Ingredients
Meatballs:
- 1 pound ground beef
- 1 medium zucchini, grated and squeezed dry
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil for frying
- 2 cups marinara sauce
Instructions
- In a large bowl, combine the ground beef, grated zucchini, breadcrumbs, Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix gently until well combined.
- Shape the mixture into meatballs, about 1 1/2 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6 to 8 minutes.
- Transfer the browned meatballs to a plate.
- Pour the marinara sauce into the skillet and return the meatballs to the pan. Cover and simmer for 15 minutes, or until the meatballs are cooked through.
- Serve warm with pasta, rice, or bread.
Notes
- For extra flavor, add a pinch of red pepper flakes or swap Parmesan for Pecorino Romano.
- To make them lighter, use ground turkey instead of beef.
- These meatballs can also be baked at 400°F for 18 to 20 minutes instead of pan-frying.
Nutrition
- Serving Size: 4 to 5 meatballs with sauce
- Calories: 365
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 105 mg
