Enjoy these delectable Zucchini Meatballs. Fresh zucchini, creamy ricotta cheese, and panko breadcrumbs come together to create a healthy, meatless alternative to traditional meatballs.
These Zucchini Meatballs have all of the flavor and none of the guilt! They’re a balance of freshly grated zucchini, creamy ricotta cheese, panko breadcrumbs and spices to excite your taste buds.
I love serving this zucchini meatballs recipe with my Hearty Marinara Sauce or even substitute them into my Baked Spaghetti and Meatballs recipe.
Table of Contents
Recipe Ingredients
Zucchini – Fresh zucchini is a delicious and healthy base for these one of a kind meatballs.
Ricotta Cheese – A classic Italian cheese perfect for a creamy element in this dish.
For a full list of ingredients and amounts see the recipe card below.
How to Make Zucchini Meatballs
Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: Cut off the ends of each zucchini and using a box grater, grate the zucchini into a large bowl.
Step 3: 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.
Step 4: Using a clean kitchen towel, squeeze out the excess liquid from the grated zucchini and place it in a large mixing bowl.
Step 5: 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.
Step 6: 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.
Step 7: While the meatballs are cooking, prepare the marinara sauce. In a large pan over medium-high heat, heat the olive oil.
Step 8: Add in the garlic and sauté until golden but be sure to not burn it.
Step 9: Next, add in the crushed tomatoes, salt, black pepper, oregano, and bay leaf. Stir everything together and turn the heat to low.
Step 10: Cover and let simmer for 15-20 minutes.
Step 11: Turn off the heat, remove the bay leaf, and add in the fresh basil.
Step 12: Next, add the meatballs into the marinara sauce, serve and enjoy!
FAQs
Not at all! If you don’t want to make homemade marinara sauce you can use canned if you prefer. In addition, you don’t even have to use marinara sauce, you can use any sauce you prefer or even eat these meatballs without any sauce.
If you are also wanting some protein to go alongside these meatballs I would recommend a bowl of pasta with some ground beef, ground turkey, pork, or any protein you prefer!
Storage Information
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.
More Meatball Recipes To Love
Zucchini Meatballs Recipe
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!
Made this for “meatless Monday” and it was a hit! Thanks!
These meatless meatballs are so tasty.