If you’re on the hunt for a hearty, family-friendly dinner that sneaks in veggies and satisfies comfort food cravings, Zucchini Meatballs with Ground Beef is about to become your new go-to recipe! These flavor-packed meatballs are tender and juicy thanks to grated zucchini hidden right in the mix, and they’re deliciously seasoned with Italian herbs and Parmesan. Whether you pile them over pasta, tuck them into sub sandwiches, or serve them as party appetizers, you’ll be amazed at how everyone comes back for seconds (and thirds!).
Ingredients You’ll Need
You don’t need a mile-long ingredient list to make Zucchini Meatballs with Ground Beef. Each element is simple, but absolutely essential: they come together to create a dish bursting with flavor, color, and that irresistible melt-in-your-mouth texture.
- Ground Beef: The star of these meatballs, ensuring they’re satisfying and protein-rich.
- Zucchini (grated and squeezed): Adds moisture, tenderness, and a boost of hidden veggies kids will never detect.
- Breadcrumbs: Binds everything together and gives the meatballs their classic texture.
- Large Egg: Acts as the perfect binder to keep your meatballs tender and intact.
- Garlic (minced): Lends a punch of aromatic flavor—use fresh for best results!
- Grated Parmesan Cheese: Adds savory depth and a hint of nutty, cheesy goodness.
- Italian Seasoning: Instantly infuses the meatballs with the familiar, warm flavors of Italy.
- Salt and Black Pepper: Essential for seasoning; don’t skimp here!
- Olive Oil: For a golden exterior, whether you bake or pan-fry.
- Marinara Sauce (optional): Perfect for dipping or spooning over top—go homemade or pick your favorite jar.
How to Make Zucchini Meatballs with Ground Beef
Step 1: Prep Your Pan or Skillet
Begin by preheating your oven to 400°F (200°C) if you plan to bake, and line a baking sheet with parchment paper. Lightly brush the surface with olive oil. If you prefer pan-frying, get your skillet ready on the stove and pour in a good slick of olive oil so your Zucchini Meatballs with Ground Beef fry up golden and delicious.
Step 2: Mix the Meatball Mixture
Grab a large bowl and combine your ground beef, well-drained grated zucchini, breadcrumbs, egg, minced garlic, Parmesan, Italian seasoning, salt, and pepper. Use your hands or a sturdy spatula to mix everything just until combined. Don’t overmix—this keeps your Zucchini Meatballs with Ground Beef extra tender instead of tough.
Step 3: Shape the Meatballs
Scoop out the mixture and roll it into balls about 1½ inches in diameter. Arrange them evenly on your prepared baking sheet if you’re baking, or place them on a plate to get ready for pan-frying. You’ll end up with about 18–20 meatballs, depending on the size.
Step 4: Bake or Pan-Fry to Perfection
If you’re baking, slide the sheet into the oven and bake for 18–20 minutes. The meatballs should be beautifully browned and cooked through, with an internal temperature of 160°F. For those who love a crispy crust, pan-frying is your friend: cook the meatballs in batches, turning them often, until evenly browned and fully cooked—usually 8–10 minutes.
Step 5: Serve and Savor!
Dish up your Zucchini Meatballs with Ground Beef while they’re still warm. Spoon over marinara, toss with pasta, pile onto rice or zoodles, or simply enjoy them as a toothpick-ready appetizer. However you serve them, get ready for rave reviews!
How to Serve Zucchini Meatballs with Ground Beef
Garnishes
Sprinkle your meatballs with extra Parmesan, fresh basil leaves, or chopped parsley for a pop of color and fresh flavor. A swirl of marinara or even a drizzle of zesty pesto instantly elevates the dish and adds gorgeous visual appeal. For those who adore a little zip, a few red pepper flakes on top never hurt!
Side Dishes
Zucchini Meatballs with Ground Beef are ultra-versatile. Serve them classic-style over spaghetti or creamy polenta for pure comfort, or keep things light with a fresh garden salad and roasted veggies. Crusty garlic bread is always a winner for soaking up those extra spoonfuls of sauce, and kids love them tucked into a toasty sub roll with melted mozzarella on top.
Creative Ways to Present
Try threading meatballs onto skewers for a fun party appetizer, tucking them into lettuce wraps for a low-carb lunch, or layering them in a casserole dish with sauce and cheese before baking for a bubbly, cheesy meatball bake. Zucchini Meatballs with Ground Beef also shine on a platter with toothpicks and various dips for game day or dinner parties!
Make Ahead and Storage
Storing Leftovers
After dinner, let your meatballs cool completely before popping them into an airtight container. They’ll keep beautifully in the fridge for up to 3 days, making Zucchini Meatballs with Ground Beef a perfect do-ahead dish for busy weeks. Simply reheat and enjoy!
Freezing
Zucchini Meatballs with Ground Beef are freezer-friendly wonders. You can freeze them raw on a lined baking sheet, then transfer to a zip-top bag, or freeze cooked meatballs in a freezer safe container. They’ll last up to 3 months and make for effortless future dinners.
Reheating
To reheat, warm in a 350°F oven until hot, or simmer gently in sauce on the stovetop. If reheating from frozen, add a few extra minutes to ensure they’re heated through. This keeps the meatballs juicy and flavorful—just like the day you made them!
FAQs
Can I use a different type Main Course
Absolutely! While Zucchini Meatballs with Ground Beef have that classic savory flavor, you can easily swap in ground chicken, turkey, or pork if you prefer. Just keep an eye on the cooking time, as leaner meats may cook a bit faster.
How do I prevent the meatballs from falling apart?
Make sure to squeeze out as much liquid from the grated zucchini as possible—this step is key! Also, let the mixture rest for a few minutes after mixing so the breadcrumbs can soak up any excess moisture, which helps Zucchini Meatballs with Ground Beef hold their shape.
What’s a good gluten-free option for breadcrumbs?
If you want to keep your Zucchini Meatballs with Ground Beef gluten-free, try using almond flour, gluten-free breadcrumbs, or even crushed rice cakes. They all work beautifully to bind the mixture and deliver that same wonderful texture.
Can I make the mixture ahead of time?
Yes! You can mix up the ingredients for Zucchini Meatballs with Ground Beef up to a day in advance. Store the mixture, tightly covered, in the refrigerator until you’re ready to shape and cook your meatballs.
How do I know when the meatballs are fully cooked?
The easiest way is to check with an instant-read thermometer—the internal temperature should reach 160°F. Otherwise, just cut one open to make sure it’s no longer pink in the center, and the juices run clear.
Final Thoughts
I truly hope you give these Zucchini Meatballs with Ground Beef a spot at your next meal. They’re warm, comforting, delightfully sneaky with their hidden veggies, and perfect for anyone looking for a fresh twist on classic meatballs. Go ahead—share them with friends and family, and watch them disappear!
Print
Zucchini Meatballs with Ground Beef Recipe
- Total Time: 35 minutes
- Yield: 18–20 meatballs 1x
- Diet: Non-Vegetarian
Description
Delicious and nutritious zucchini meatballs made with ground beef, zucchini, and flavorful seasonings. A perfect way to sneak some veggies into a classic dish!
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1 cup zucchini (grated and excess moisture squeezed out)
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic (minced)
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for pan-frying or baking sheet prep)
For Serving:
- Marinara sauce (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil, or prepare a skillet with oil if pan-frying.
- Prepare the meatball mixture: In a large bowl, combine ground beef, grated zucchini, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper. Mix gently until just combined—do not overmix.
- Form the meatballs: Shape the mixture into 1½-inch meatballs and place them on the prepared baking sheet or plate for pan-frying.
- Bake or pan-fry: Bake meatballs for 18–20 minutes in the oven. Or, pan-fry in batches for 8–10 minutes until browned and cooked through.
- Serve: Enjoy warm meatballs with marinara sauce over pasta, zoodles, or rice, or as a tasty appetizer.
Notes
- You can freeze the raw meatballs for later—adjust cooking time accordingly.
- For a low-carb version, use almond flour instead of breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
