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Zucchini Meatballs – Easy, Flavorful, and Family-Approved Recipe

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4.4 from 42 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: Approximately 20 meatballs

Description

These Zucchini Meatballs are a delicious and family-friendly dish combining the savory flavors of ground beef with the added moisture and subtle sweetness of shredded zucchini. They are easy to prepare, can be pan-fried or baked, and make a perfect appetizer or main course served with your favorite sauce or pasta.

Ingredients

Meatballs

  • 1 1/2 lbs. ground beef (85/15 lean-to-fat ratio)
  • 1/2 cup dry breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 1/4 cups shredded zucchini
  • Shortening for frying

Instructions

  1. Prepare the meatball mixture: In a large bowl, gently combine ground beef, dry breadcrumbs, finely chopped onion, chopped parsley, salt, Worcestershire sauce, pepper, and eggs. Stir thoroughly to distribute the ingredients evenly, then fold in the shredded zucchini to add moisture and flavor.
  2. Shape the meatballs: Form the mixture into balls of your desired size using your hands or a spoon. For consistent cooking, aim for approximately 2-inch diameter meatballs.
  3. Pan-fry the meatballs: Heat a large skillet or frying pan over medium heat and melt enough shortening to coat the bottom of the pan. Add the meatballs carefully, and cook them gently, turning as needed to brown all sides evenly. Continue cooking until the meatballs are cooked through, which should take about 15 minutes total.
  4. Alternatively, bake the meatballs: Preheat your oven to 425°F (220°C). Place the formed meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 15 minutes or until browned and cooked through, turning once halfway through the cooking time for even browning.

Notes

  • You can substitute shortening with vegetable oil or olive oil for frying if preferred.
  • Ensure zucchini is squeezed lightly if very watery to avoid excess moisture in meatballs.
  • Baking is a healthier alternative to frying, reducing added fat.
  • These meatballs pair wonderfully with marinara sauce over pasta or as a protein addition to salads.
  • Chilling the meatball mixture for 30 minutes before shaping helps them hold together better when cooking.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://sophiasrecipe.com/zucchini-meatballs-easy-flavorful-and-family-approved-recipe/