Description
These Zucchini Meatballs with Ground Beef are a delicious and healthy twist on traditional meatballs, incorporating grated zucchini for added moisture and nutrition. Perfectly seasoned and pan-fried to a golden brown, they make a versatile main dish served with marinara sauce or over your favorite pasta or salad.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (preferably lean)
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs (or almond flour for gluten-free option)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Optional
- Marinara sauce for serving
Instructions
- Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture to prevent soggy meatballs. Set aside the dry zucchini shreds.
- Mix Ingredients: In a large bowl, combine the ground beef, grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix everything until fully combined but avoid overmixing to ensure tender meatballs.
- Shape Meatballs: Form the mixture into 12 to 15 evenly sized meatballs, depending on your size preference to ensure even cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat, allowing the oil to warm up but not smoke.
- Cook Meatballs: Place the meatballs carefully in the hot skillet. Cook for 6 to 8 minutes per side, turning gently to achieve an even golden-brown crust on all sides. Use a thermometer to check that the internal temperature reaches 160°F (71°C) to ensure they are thoroughly cooked.
- Drain Excess Oil: Once cooked through, transfer the meatballs to a paper towel-lined plate to absorb and drain any excess oil from frying.
- Serve: Serve the zucchini meatballs warm with your choice of marinara sauce, or enjoy them over zucchini noodles, pasta, or alongside a fresh salad for a complete meal.
Notes
- To keep the meatballs tender, avoid overmixing the meat mixture.
- Removing excess moisture from grated zucchini is crucial to prevent watery meatballs.
- For a gluten-free version, substitute breadcrumbs with almond flour.
- Use a meat thermometer to ensure meatballs are safely cooked to 160°F (71°C).
- These meatballs can be baked at 375°F (190°C) for 20-25 minutes as an alternative cooking method if you prefer less oil.
