Meatballs are a favorite comfort food enjoyed all over the world. Every culture has its own take on these little balls of deliciousness.
One easy way to elevate a basic meatball recipe is to add zucchini. Zucchini adds moisture and nutrients, creating a lighter texture. Plus, it’s a great way to sneak in some extra veggies, especially when zucchini is in season!
You can make meatballs with beef, pork, chicken, or turkey, and there are endless ways to cook them. Bake them in the oven, pan-fry them on the stovetop, or simmer them in your favorite sauce.
This article will guide you through everything you need to know to make the most delicious meatball with zucchini recipe you’ve ever tasted.
Why put zucchini in meatballs?
Adding zucchini to your meatball recipe is a great way to boost the nutrition and improve the texture of your meatballs. Here’s why:
Nutritional advantages
Zucchini is low in calories but full of vitamins and minerals, including vitamins A and C, as well as potassium. Adding zucchini also bumps up the fiber in your meatballs, which can aid digestion and help you feel full longer.
Texture and flavor enhancement
Zucchini adds moisture to the meatball mixture, which helps keep them tender and juicy. This is especially useful if you’re using leaner ground meat, which can sometimes dry out as it cooks. The zucchini also adds a subtle sweetness that complements the savory meat and whatever herbs and spices you’re using.
Dietary considerations
If you’re trying to cut back on carbs or avoid gluten, grated zucchini can stand in for breadcrumbs in your meatball recipe. It’s also a sneaky way to add more vegetables to the diet of a picky eater, since the mild flavor blends right in.
Key Ingredients for Zucchini Meatballs
The most important part of any recipe is, of course, the ingredients. Here’s a rundown of what you’ll need to make the best zucchini meatballs.
The Meat
You can use all kinds of ground meat for this recipe. Ground beef will give you that classic, rich meatball flavor. Ground turkey or chicken is a leaner alternative if you’re watching your fat intake. Using ground poultry that’s at least 93% lean will keep the meatballs healthier.
The Zucchini
Prepping the zucchini correctly is key to a great meatball. You’ll want to grate the zucchini and then squeeze out as much moisture as possible, or you’ll end up with soggy meatballs. Grating the zucchini over a clean kitchen towel will help you wring out the extra water. If you’re making a big batch, a food processor can speed up the grating process.
The Binders and Flavor Boosters
To hold everything together and give the meatballs that amazing flavor, you’ll need:
- Breadcrumbs: Panko breadcrumbs are a great choice because they give the meatballs a light, crispy texture.
- Eggs: These act as a binder, holding all the ingredients together.
- Cheese: Parmesan cheese adds a salty, rich flavor.
- Herbs and Spices: Italian seasoning is a good starting point, but you can also add fresh garlic, onion, basil, oregano, cumin, cinnamon, coriander, nutmeg, salt, and pepper. Fresh herbs will give you the most vibrant flavor.
Zucchini Meatball Recipe: Step-by-Step Instructions
Ready to get cooking? Here’s how to make these delicious and healthy zucchini meatballs.
Preparing the Zucchini
- Grate the zucchini with a box grater or food processor.
- Salt the shredded zucchini to help draw out the extra water.
- Squeeze the zucchini well with a kitchen towel or cheesecloth. You’ll want about 1 cup of squeezed zucchini for every pound of meat.
Mixing the Ingredients
- Grab a big bowl and toss in the ground meat, zucchini, breadcrumbs, egg, cheese, herbs, and spices.
- I like to grate the onions and garlic so the texture is smoother. This recipe is a great way to sneak some extra seasonal veggies into your family’s diet!
- Mix everything gently until it’s just combined. Be careful not to overmix, or the meatballs will be tough. I usually add the ground meat last to avoid overmixing.
Forming the Meatballs
- Use a spoon or cookie scoop to make meatballs that are all about the same size. I like to make them about 1 1/2 inches across. If you’re looking for uniform meatballs, a spring-loaded scoop is the way to go.
Cooking Methods
You’ve got a few options for cooking your zucchini meatballs:
- Baking: Heat the oven to 400°F. Put the meatballs on a baking sheet lined with parchment paper. Bake them for 18-22 minutes, or until they’re cooked all the way through. For a golden finish, lightly spritz them with cooking spray.
- Pan-frying: Heat some olive oil in a skillet over medium heat. Brown the meatballs on all sides.
- Simmering: Drop the meatballs into your favorite sauce and let them simmer until they’re cooked through. Simmering really brings the whole dish together, coating the meatballs in extra flavor.
Recipe Variations and Adaptations
Meatballs with zucchini are pretty versatile. Here are a few ideas for changing them up:
Meat Variations
- Turkey or Chicken Meatballs: Use ground turkey or chicken instead of beef. For best results, choose ground poultry that’s at least 93% lean.
- Pork Meatballs: Ground pork or a mix of ground pork and beef can be used.
Flavor Variations
- Greek Meatballs: Feta cheese, oregano, and lemon zest will give these meatballs a Greek twist. For a batch of Greek meatballs, you’ll need the following ingredients: 1 lb ground beef and/or ground pork, 1 C grated zucchini, 1/3 C almond flour/meal (optional), 1 egg, 1/2 C onion, chopped fine, 1 tsp salt, 1 tsp pepper, 1 tsp garlic, 1 tsp fresh oregano (1/2 tsp dry), 1/4 tsp each cumin, cinnamon and coriander, and a pinch of nutmeg.
- Italian Meatballs: Italian seasoning, garlic powder, and Parmesan cheese create a classic Italian flavor.
- Spicy Meatballs: For some heat, add red pepper flakes or chili powder.
Dietary Adaptations
- Gluten-Free Meatballs: Swap out the breadcrumbs for gluten-free breadcrumbs or almond flour.
- Low-Carb Meatballs: Leave out the breadcrumbs or just use a little almond flour.
Serving Suggestions and Sauce Pairings
Zucchini meatballs are versatile and can be served in many different ways. Here are a few ideas to get you started:
Classic Pairings
The most obvious choice is to serve these meatballs with your favorite marinara sauce and pasta. Spaghetti and meatballs is always a crowd-pleaser!
Feel free to experiment with different pasta shapes, such as spaghetti, penne, or rigatoni.
Creative Serving Ideas
If you’re looking for something a little different, try these:
- Meatball subs or sliders: Load the meatballs into toasted rolls with your favorite toppings.
- Add to salads: These meatballs can add a protein boost to salads like a classic Caesar or a summer greens salad.
- Serve as an appetizer: Spear the meatballs with toothpicks and serve with a dipping sauce.
Sauce Options
The sauce you choose can really elevate your zucchini meatballs. Here are a few suggestions:
- Tomato-based sauces: Marinara, arrabiata (for a spicy kick), or a rich San Marzano tomato sauce.
- Pesto: Basil pesto is a classic, but you can also try a walnut kale pesto or a bright lemon basil pesto.
- Creamy sauces: Alfredo or a decadent mushroom cream sauce.
Freezing and meal prep tips
These meatballs with zucchini can be made ahead of time and frozen for a quick and easy meal later on. Here’s how:
Freezing raw meatballs
- Arrange the meatballs on a baking sheet lined with parchment paper so they don’t stick.
- Freeze the meatballs for at least an hour.
- Move the frozen meatballs to a freezer bag or another airtight container.
- When you’re ready to cook them, bake the frozen meatballs at 350 degrees for 30 to 40 minutes.
Freezing cooked meatballs
- Let the cooked meatballs cool completely.
- Freeze the meatballs in a single layer on a baking sheet. Once they’re frozen, move them to a freezer bag.
Meal prep ideas
There are other ways to prep this meal ahead of time, too:
- Prepare the meatball mixture and store it in the fridge until you’re ready to form the meatballs.
- Grate the zucchini, squeeze out the extra moisture, and store the zucchini in the fridge.
- Make a big batch of meatballs and freeze them for future meals.
- Prep all of your ingredients ahead of time (mise en place).
Closing Thoughts
These zucchini meatballs are delicious, nutritious, and super versatile. They’re a great way to sneak some extra veggies into your family’s diet without sacrificing any flavor!
The recipe is also easy to follow and adapt to suit your particular tastes or dietary needs. Want to make them gluten-free? Use gluten-free breadcrumbs. Prefer a spicier kick? Add a pinch of red pepper flakes. The possibilities are endless.
I hope you’ll give this recipe a try. Meatballs are always a good idea, in my humble opinion. And who knows, maybe this will inspire you to find even more creative ways to incorporate zucchini into your cooking. Happy cooking!