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
Scale
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