A Delicious Way to Sneak in More Veggies
If you love classic meatballs but want a healthier, juicier, and more flavorful twist, then these Zucchini Meatballs are the perfect recipe for you. The shredded zucchini keeps the meatballs tender and moist while blending seamlessly with the savory beef, breadcrumbs, and seasonings.
These juicy and protein-packed meatballs work as a main dish, appetizer, or even a meal-prep option. Whether you serve them with pasta, marinara sauce, or over rice, they are guaranteed to be a family favorite.
Let’s dive into this simple and wholesome recipe that will help you make the perfect zucchini meatballs every time!
Why You’ll Love This Recipe
✔ Juicy & Flavorful – The zucchini keeps the meatballs moist and tender.
✔ Easy to Make – Just mix, roll, and fry!
✔ Kid-Friendly – A great way to sneak in extra veggies.
✔ Versatile – Enjoy with pasta, rice, or as an appetizer.
✔ Meal Prep Friendly – Freezes well for easy weekday meals.
Ingredients for Zucchini Meatballs
This recipe requires simple, everyday ingredients that come together to make tender and flavorful meatballs.
Main Ingredients
| Ingredient | Quantity | Substitutions |
|---|---|---|
| Ground beef (85/15) | 1½ lbs. | Ground turkey, chicken, or plant-based meat |
| Dry breadcrumbs | ½ cup | Panko, crushed crackers |
| Onion (finely chopped) | ¼ cup | Shallots, green onions |
| Fresh parsley (chopped) | 1 tablespoon | Basil, oregano |
| Salt | 1 teaspoon | Garlic salt, seasoned salt |
| Worcestershire sauce | 1 teaspoon | Soy sauce, balsamic vinegar |
| Black pepper | ¼ teaspoon | White pepper |
| Eggs | 2 large | 1 flax egg (for egg-free version) |
| Zucchini (shredded) | 1¼ cups | Yellow squash |
| Cooking oil (for frying) | As needed | Olive oil, avocado oil |
Step-by-Step Instructions for the Best Zucchini Meatballs
1. Prepare the Zucchini
- Grate the zucchini using a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
- Set aside.
2. Mix the Ingredients
- In a large mixing bowl, combine:
- Ground beef
- Breadcrumbs
- Chopped onion
- Parsley
- Salt
- Worcestershire sauce
- Black pepper
- Beaten eggs
- Drained zucchini
- Mix well until everything is evenly incorporated.
3. Form the Meatballs
- Use your hands or a spoon to roll the mixture into 1-inch meatballs.
- Place them on a tray or plate.
4. Heat the Oil
- In a large skillet, heat a thin layer of oil over medium heat.
- Make sure the oil is hot enough before adding the meatballs.
5. Fry the Meatballs
- Place the meatballs in the skillet in batches, ensuring they don’t overcrowd the pan.
- Fry for 8-10 minutes, turning occasionally until golden brown on all sides.
- Remove from the skillet and place them on a paper towel-lined plate.
6. Serve & Enjoy!
- Serve warm with your favorite marinara sauce, pasta, or mashed potatoes.
- Garnish with grated Parmesan and fresh parsley for extra flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 22g |
| Carbohydrates | 8g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 400mg |
These protein-rich, flavorful meatballs are a perfect balance of savory and nutritious.
Best Ways to Serve Zucchini Meatballs
✅ With Marinara Sauce – Serve over spaghetti or zucchini noodles.
✅ As a Sub Sandwich – Stuff into a hoagie roll with melted cheese.
✅ Over Rice or Quinoa – A simple and filling meal option.
✅ With a Side of Veggies – Pairs well with roasted potatoes, steamed broccoli, or salad.
✅ In a Wrap – Use as a filling for a low-carb tortilla wrap.
Storage & Reheating Tips
✔ Refrigerate – Store in an airtight container for up to 4 days.
✔ Freeze for Later – Place cooked meatballs on a baking sheet, freeze, then transfer to a zip-top bag for up to 3 months.
✔ Reheat in the Oven – Bake at 375°F (190°C) for 10 minutes.
✔ Reheat in the Microwave – Heat in 30-second intervals until warm.
Pro Tips for the Best Zucchini Meatballs
✔ Drain the Zucchini Well – Squeeze out excess water to prevent soggy meatballs.
✔ Use Fresh Ingredients – Fresh parsley and garlic enhance the flavor.
✔ Don’t Overmix – Mix just until combined to keep the meatballs tender.
✔ Use a Meat Thermometer – Ensure an internal temperature of 160°F (71°C) for safe eating.
✔ Experiment with Cheese – Add grated cheddar, feta, or gouda for a flavor boost.
Frequently Asked Questions (FAQ)
1. Can I bake these meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
2. Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works well but may need extra seasoning.
3. How do I make this recipe gluten-free?
Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.
4. Can I make these meatballs ahead of time?
Yes! You can prepare and freeze them raw or cooked for easy meal prep.
5. What sauce pairs best with these meatballs?
Classic marinara, garlic butter, or creamy Alfredo sauce all taste amazing!
6. Can I air fry these meatballs?
Yes! Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.
Final Thoughts – Try These Juicy Zucchini Meatballs Today!
These Zucchini Meatballs are the perfect way to enjoy a classic comfort food with a nutritious twist. They are juicy, packed with flavor, and incredibly easy to make. Whether you serve them with pasta, as a sandwich, or in a grain bowl, they will quickly become a favorite in your home.
Try this recipe today and enjoy a delicious, veggie-packed meal!
Print
Zucchini Meatballs
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
These Zucchini Meatballs are juicy, flavorful, and packed with extra moisture and nutrients from fresh shredded zucchini. They are perfect as a main dish, served over pasta with marinara sauce, or as a delicious appetizer. The zucchini blends seamlessly into the meat mixture, making these meatballs extra tender while sneaking in some veggies.
Ingredients
- 1½ lbs. ground beef (85/15 recommended)
- ½ cup dry breadcrumbs
- ¼ cup finely chopped onion
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- 2 eggs
- 1¼ cups shredded zucchini
- Shortening or cooking oil (for frying)
Instructions
- Prepare the Zucchini: Shred the zucchini using a grater, then squeeze out the excess moisture using a clean kitchen towel or paper towels. Set aside.
- Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, onion, parsley, salt, Worcestershire sauce, pepper, eggs, and shredded zucchini. Mix until all the ingredients are evenly incorporated.
- Form the Meatballs: Using your hands, form the mixture into 1-inch meatballs. Place them on a tray or plate.
- Heat the Oil: In a large skillet, heat shortening or cooking oil over medium heat. You’ll need enough to coat the bottom of the pan for frying.
- Cook the Meatballs: Add the meatballs to the skillet in batches, ensuring not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through.
- Drain and Serve: Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite marinara sauce, pasta, or as a standalone appetizer.
Notes
- For a Healthier Option: Bake meatballs at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Gluten-Free Alternative: Use gluten-free breadcrumbs or almond flour.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-Italian Fusion