Zucchini Beef Meatballs
Moist beef meatballs with shredded zucchini simmered in marinara sauce for a wholesome, family-friendly meal.
Servings: 18 meatballs
Ingredients
- 1 lb ground beef
- 1 egg
- 1/3 cup bread crumbs or panko regular or gluten free
- 2 cloves garlic minced
- 1 small zucchini grated (about 1/2 cup packed)
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 48 oz marinara sauce about 2 jars (24 oz each), for stovetop or baking
Instructions
- Grate the zucchini and squeeze out excess moisture with your hands or a clean towel; set aside.
- In a large mixing bowl combine ground beef, egg, breadcrumbs or panko, minced garlic, grated zucchini, parsley, oregano, dried basil, crushed red pepper, sea salt, and black pepper; mix until just combined.
- Form the mixture into 1½–2 inch meatballs, about 18 meatballs total.
- For stovetop method: pour one jar of marinara into a large pot, add the meatballs in a single layer, then pour the second jar over them. Simmer over low heat, covered, for about 30–35 minutes, stirring occasionally, until an instant-read thermometer reads 165°F in the center of the meatballs.
- For oven method: place meatballs on a parchment-lined baking sheet and bake in a 400°F oven for 17–20 minutes or until cooked through and 165°F internal temperature.
- Let meatballs rest a few minutes, blot any excess grease if needed, then serve with marinara.
Equipment
- Mixing Bowl
- Grater
- Measuring Spoons
- large pot with lid
- Parchment-lined baking sheet
- Meat Thermometer
- Spatula or spoon
Notes
- These meatballs freeze well for up to 3 months in an airtight container.
- You may freeze marinara with the meatballs if cooked on the stovetop.
- Thaw before reheating and heat on the stovetop until warmed through.
- For even reheating, cut meatballs into quarters.
- You can substitute ground turkey or chicken if preferred.