Zucchini Meatballs with Ground Beef

If you’re looking for a new way to enjoy meatballs, then Zucchini Meatballs with Ground Beef is about to become your favorite dish. Imagine juicy, savory meatballs with a surprising twist—loaded with zucchini for added moisture and flavor. These meatballs are packed with a deliciously tender texture, and they’re a clever way to sneak in some veggies while keeping that hearty, meaty goodness we all crave. You won’t even believe how the zucchini melds perfectly into the beef, adding a subtle freshness and making these meatballs just a little extra special.

Whether you’re serving them over pasta, alongside a salad, or in a sandwich, these meatballs are so versatile and perfect for any occasion. They’re juicy, flavorful, and guaranteed to become a hit with your family and friends.

Why You’ll Love Zucchini Meatballs with Ground Beef

Packed with Flavor
Zucchini adds moisture to the meatballs, making them juicy and full of flavor without being greasy. It’s a delicious, sneaky way to pack in extra veggies!

A Twist on Classic Meatballs
We all love a good meatball, but these are taken to the next level with the addition of zucchini, adding a whole new dimension to the taste.

Quick and Easy
Ready in just about 30 minutes, these meatballs are perfect for busy weeknights when you want something comforting but don’t have a lot of time to cook.

Great for Meal Prep
You can make a big batch and use them throughout the week in various dishes—spaghetti, meatball subs, or even just as a quick snack.

Customizable
Add your favorite herbs and spices to make these meatballs your own. From Italian seasoning to a little extra garlic, you can tweak them to suit your taste.

Ingredients in Zucchini Meatballs with Ground Beef

Ground Beef
The base of our meatballs. It gives that rich, savory flavor that’s just irresistible.

Zucchini
The secret ingredient! Grated zucchini helps keep the meatballs moist and tender while adding a fresh, light flavor.

Breadcrumbs
Help bind everything together, ensuring your meatballs stay perfectly shaped and firm.

Egg
Acts as the binder for the meatballs, helping hold everything together while they cook.

Garlic
For that delicious punch of flavor that pairs so well with the beef and zucchini.

Parmesan Cheese
Adds a rich, nutty flavor that brings everything together.

Fresh Parsley
Brightens up the meatballs and adds a touch of freshness.

Salt and Pepper
For seasoning and bringing out all the flavors.

Note: The full ingredient list, including measurements, is provided in the recipe card directly below.

Instructions

Prepare the Zucchini

Start by grating the zucchini. Squeeze out the excess moisture using a clean kitchen towel or paper towels, then set aside.

Mix the Meatball Ingredients

In a large mixing bowl, combine the ground beef, grated zucchini, breadcrumbs, egg, garlic, Parmesan cheese, parsley, salt, and pepper. Use your hands to mix everything until fully combined.

Shape the Meatballs

Form the mixture into evenly-sized meatballs, about 1 to 1.5 inches in diameter. You should get around 16–20 meatballs, depending on the size.

Cook the Meatballs

Heat a large skillet over medium heat and add a little oil. Once hot, add the meatballs to the skillet in batches, making sure not to overcrowd them. Cook for about 6–8 minutes per side until they’re browned and cooked through. You can also bake them at 400°F for 15–20 minutes for an easier hands-off option.

Serve and Enjoy

Once the meatballs are cooked, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite sides or sauce and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: ~300 (varies based on specific ingredients and portion sizes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes

How to Serve Zucchini Meatballs with Ground Beef

Over Pasta
Serve these juicy meatballs over your favorite pasta, topped with marinara sauce and extra Parmesan cheese for an irresistible meal.

In a Meatball Sub
Place the meatballs in a toasted sub roll, add some mozzarella, and bake until the cheese is melty for a delicious sandwich.

With a Salad
Serve them alongside a fresh green salad for a light yet satisfying meal.

With Rice or Quinoa
Pair these meatballs with some steamed rice or quinoa for a healthy and filling meal.

As an Appetizer
Make smaller meatballs and serve them with a dipping sauce like marinara or ranch for a fun appetizer at parties.

Additional Tips

Grate the Zucchini Well
Make sure to grate the zucchini finely so it incorporates well into the meatball mixture. Too much moisture could make the meatballs fall apart, so squeeze out as much liquid as possible.

Season to Taste
Feel free to add extra seasoning like Italian herbs, crushed red pepper flakes, or a dash of onion powder for added flavor.

Freeze for Later
These meatballs freeze really well. Just place them on a baking sheet in a single layer, freeze until solid, and then transfer them to a freezer bag. When you’re ready to eat, bake or heat them up in sauce.

Baking Option
For a hands-off approach, bake the meatballs at 400°F for 15–20 minutes. This method is perfect if you want to skip the skillet and avoid any oil splatters.

FAQ Section

Q1: Can I make these meatballs ahead of time?
A1: Yes, these meatballs can be prepared and stored in the fridge for up to 24 hours before cooking.

Q2: Can I use turkey instead of beef?
A2: Absolutely! Ground turkey is a great lean alternative that works just as well in this recipe.

Q3: How can I make these meatballs gluten-free?
A3: Use gluten-free breadcrumbs or almond flour as a substitute for the regular breadcrumbs.

Q4: Can I bake the meatballs instead of frying them?
A4: Yes! You can bake them at 400°F for 15–20 minutes until they’re golden and cooked through.

Q5: How do I know when the meatballs are cooked through?
A5: Check with a meat thermometer—the internal temperature should reach 165°F to ensure they’re fully cooked.

Q6: Can I freeze the meatballs?
A6: Yes, you can freeze uncooked meatballs for up to 3 months. Simply freeze them on a baking sheet, then transfer them to a freezer bag. When ready to cook, bake or fry directly from frozen.

Q7: How can I add more flavor to these meatballs?
A7: Try adding a little bit of grated onion, red pepper flakes, or a spoonful of tomato paste to the mix for an extra punch of flavor.

Q8: Can I serve these meatballs with marinara sauce?
A8: Yes! These meatballs are perfect when paired with marinara sauce and served with spaghetti or as part of a meatball sub.

Q9: What side dishes go well with these meatballs?
A9: A simple side of roasted vegetables, mashed potatoes, or a crisp salad would complement the meatballs beautifully.

Q10: Can I make these meatballs without eggs?
A10: Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use a few tablespoons of milk or water to help bind the mixture.

Conclusion

These Zucchini Meatballs with Ground Beef are a fun and flavorful twist on a classic favorite. They’re juicy, tender, and packed with a hidden veggie surprise that makes them extra moist and delicious. Whether you’re looking for a quick dinner or a new way to enjoy meatballs, these are sure to become a staple in your kitchen. Serve them however you like, and get ready for a satisfying and hearty meal that everyone will love!

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