Italian-American · easy
Zucchini Meatballs
Juicy beef and pork meatballs with a full cup of grated zucchini worked into the mix. The zucchini disappears completely into the meat and keeps them moist. Kids eat them on pasta, in subs, or straight off the sheet pan.
- 35 min
- Total
- 4
- Serves
- $14.00
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Kid-friendly
Parent noteZucchini is fully hidden in the meat mixture. These taste like classic meatballs.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ground Beef (80/20)3/4 lb
- Ground Pork1/2 lb
- Zucchini1 medium
- Breadcrumbs1/3 cup
- Egg1 large
- Parmesan, grated1/4 cup
- Garlic2 cloves, minced
- Kosher Salt1 tsp
- Black Pepper1/2 tsp
- Marinara Sauce1 jar (24 oz)
Method
- 01
Preheat oven to 425F. Line a baking sheet with foil and coat with cooking spray.
- 02
Grate zucchini on the large holes of a box grater. Squeeze in a clean towel until very dry.
- 03
Combine beef, pork, zucchini, breadcrumbs, egg, parmesan, garlic, salt, and pepper in a bowl. Mix with your hands until just combined.
- 04
Roll into 1.5-inch balls and arrange on the prepared baking sheet.
- 05
Bake 18-20 minutes until cooked through and browned on the bottom.
- 06
Serve with marinara sauce over pasta or in sub rolls.
- 340
- Calories
- 28g
- Protein
- 10g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
