Zucchini is one of my go to ingredients. I love it because it’s also such a versatile vegetable. You can roast them, fry them, bake them, you can do anything with them, including making meatballs out of them! They’re practically guilt free, depending on how you prepare them. We all know those sauces can add up on calories.
The meatballs make a great appetizer or main dish. They can be paired with your favorite pasta as they go really well in spaghetti. I have personally dipped them in barbecue sauce and enjoyed them that way. You could get creative and make a sub sandwich or even a meatball quesadilla (ok…maybe that’s a little TOO creative).
Another great thing about these zucchini meatballs is that they freeze well. So if you’re busy or just like to store food for future use, this is a great option. They’re just good to have handy for a quick meal option.
I hope you’ll give these a try. Let me know in the comments when you do!
Zucchini Meatballs
Ingredients
- 4 zuchini
- 1 tsp minced garlic
- 1 tbsp ground flax seed
- 3 tbsp water
- 1 tbsp oil
- 1 tsp oregano dried
- 1½ tsp` sea salt
- 1 tsp basil dried
- 1 tsp cracked black pepper
- 1 tsp crushed red pepper
- 1 tsp onion powder
- 1 c breadcrumbs
- ¼ c nutritional yeast
- ½ c canned pinto beans mashed
Instructions
- Preheat the oven to 375°
- Mix the ground flax seed and water together in a small bowl. Set aside for later
- Cut both ends of each of the zuchini, then grate into a large bowl
- Sprinkle the grated zuchini with sea salt, mix and let sit in the bowl for 20 minutes
- Wring out the zuchini in a towel or cloth to drain out as much water as you can. Paper towels can work as well, just be careful not to have torn pieces in your zuchini.
- Heat the oil on medium heat in a large skillet with the minced garlic for 1 minute. Add the zuchini and cook for an additional 2-3 minutes.
- Add the zuchini and garlic mixture to a large bowl. Add the flaxseed/water mixture, oregano, sea salt, basil, black pepper, crushed red pepper, onion powder, breadcrumbs, nutritional yeast, beans. Mix well so that ingredients are evenly distributed.
- Dampen your hands and use them to form medium meatballs. You should end up with about 15 give or take.
- Bake the meatballs for 24 minutes, flipping them after 12 minutes, and putting them back in the oven for the final 12 minutes
I tried this and it is phenomenal. Thank
These meatballs were a perfect pairing for my gluten free spaghetti!
I absolutely LOVED the flavors of these meatballs. Not only were they flavorful, they were super moist and tender. Can’t wait to make them again.
I’m 100% with you and this recipe! I love zucchini! Had these with spaghetti and they were amazing!
The versatility of this recipe is exceptional. The meatballs were so moist and flavorful, we could hardly believe they were meatless. Thank you so much!
This recipe did not disappoint at all! I usually won’t touch anything with zucchini in it, but I took a leap of faith and decided to make these. They were a great substitute for my spaghetti and turkey meatball recipe. Also, you’re right. They taste amazing with a little barbecue sauce!
These meatballs are so flavorful and delicious! I enjoyed these with garlic mashed potatoes. Thanks for the recipe!
I made these with a red sauce and it was so good! I was amazed at how flavorful they were and so easy to make too!
These meatballs are SO savory and satisfying! I had these for meatless Monday and LOVED them!
Absolutely loved this recipe! The best part of these zucchini meatballs is that they freeze so well!! Perfect for a quick healthy weeknight dinner!
These meatballs are so moist and flavorful and were much easier to make than I assumed. Thank you!
I love how versatile Zucchini is and I never would have though to make into meatballs. They were perfect, thank you so much!
The meatless meatballs were such a treat. I put a pinch too much of salt (I got excited!). The mix was very tasty. I will definitely make them again!