Zucchini Meatballs Recipe
Enjoy these delectable Zucchini Meatballs. Fresh zucchini, creamy ricotta cheese, and panko breadcrumbs come together to create a healthy, meatless alternative to traditional meatballs.
Servings: 18 meatballs
Calories: 83kcal
Ingredients
For the Meatballs
- 4 zucchinis
- 1 Tbsp salt
- 1 egg
- 1 cup ricotta cheese
- 1 cup panko breadcrumbs
- 1 Tbsp Italian seasoning
- 1 Tbsp fresh basil chopped
- 3 Tbsp fresh parsley chopped
- 1 tsp black pepper
- 2 Tbsp olive oil
- 1 medium onion diced (about 1 cup)
- 2 cloves garlic minced
For the Marinara Sauce
- 1 tsp olive oil
- 2 cloves garlic minced
- 28 oz crushed tomatoes
- 1 bay leaf
- 1 tsp oregano
- 2 Tbsp fresh basil finely chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Cut off the ends of each zucchini and using a cheese grater, grate the zucchini into a large bowl.
- Transfer the shredded zucchini to a colander in your sink and sprinkle with salt and let sit for 20 minutes to pull out the excess moisture.
- Using a dish towel, squeeze out the excess liquid from the shredded zucchini and place it in a large mixing bowl.
- Next, add in the egg, ricotta, panko breadcrumbs, Italian seasoning, basil, parsley, black pepper, olive oil, onion and garlic and stir until everything is combined.
- Create golf ball sized zucchini meatballs and place them on a rimmed baking sheet and bake in the oven for 35-40 minutes, flipping them over halfway through.
- While the meatballs are cooking, prepare the marinara sauce. In a large skillet over medium-high heat, heat the olive oil.
- Add in the garlic and sauté until golden but be sure to not burn it.
- Next, add in the crushed tomatoes, salt, black pepper, oregano, and bay leaf. Stir everything together and turn the heat to low.
- Cover and let simmer for 15-20 minutes.
- Turn off the heat, remove the bay leaf, and add in the fresh basil.
- Next, add the meatballs into the marinara sauce, serve and enjoy!
Video
Notes
You can store these zucchini meatballs in and airtight container in your refrigerator for 3-4 days.
You can freeze these meatballs by placing them in an airtight container or a freezer bag in your freezer for up to 2 months.
Nutrition
Serving: 1meatball | Calories: 83kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 490mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 338IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 1mg
