Name: Zucchini Meatballs with Ground Beef Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium zucchini (grated and excess moisture squeezed out); 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic (minced); 1/4 cup chopped fresh parsley; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (for frying) or cooking spray (for oven option); Optional: marinara sauce for serving

Jump to Recipe·Print Recipe

If you’re hunting for a weeknight dinner that’s hearty, healthy, and bursting with flavor, look no further than these Zucchini Meatballs with Ground Beef. This recipe delivers the best of both worlds: the juicy tenderness of classic meatballs and the subtle freshness of zucchini, all wrapped up in a cozy, Italian-inspired package. Whether you’re piling them onto spaghetti, tucking them into a sub, or serving them with a crisp salad, these meatballs are sure to become a staple in your kitchen.

Zucchini Meatballs with Ground Beef Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into making Zucchini Meatballs with Ground Beef. Each ingredient is chosen not just for flavor, but to create that perfect meatball texture—moist, tender, and packed with savory goodness.

Ground Beef: Provides that classic, rich meatball base and plenty of satisfying protein.
Zucchini: Adds moisture and a touch of sweetness, while keeping the meatballs light and juicy.
Breadcrumbs: Essential for binding everything together and giving the meatballs structure.
Parmesan Cheese: Brings a salty, nutty depth and a hint of creaminess.
Egg: Acts as a binder to hold all the ingredients together.
Garlic: Infuses the meatballs with aromatic flavor.
Fresh Parsley: Adds a fresh, vibrant note and a pop of color.
Italian Seasoning: Provides that unmistakable herby Mediterranean flavor.
Salt and Black Pepper: Enhances the overall flavor and balances the dish.
Olive Oil (or Baking Spray): For a golden, crispy finish whether frying or baking.
Optional Marinara Sauce: Perfect for serving, dipping, or smothering over your meatballs.

How to Make Zucchini Meatballs with Ground Beef

Step 1: Prep Your Ingredients

Start by grating your zucchini and squeezing out as much moisture as possible using a clean kitchen towel or paper towels. This step is crucial—if the zucchini is too wet, your meatballs won’t hold together. Mince the garlic, chop the parsley, and get all your ingredients measured and ready to go. It makes the process smooth and enjoyable!

Step 2: Mix the Meatball Mixture

In a large bowl, combine the ground beef, grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Use your hands or a large spoon to gently mix everything together until just combined. The goal is to keep the mixture tender, so avoid overmixing—just enough to bring everything together.

Step 3: Shape the Meatballs

With your mixture ready, use your hands or a small scoop to form 1 1/2-inch meatballs—aim for about 18 to 20 balls. Place them on a plate or parchment-lined tray as you go. If the mixture feels too wet, you can add a touch more breadcrumbs. This step is where you can get the whole family involved; even little hands love rolling meatballs!

Step 4: Cook Your Zucchini Meatballs with Ground Beef

Choose your cooking method: For stovetop, heat olive oil in a large skillet over medium heat and add the meatballs in batches. Cook, turning occasionally, for 10 to 12 minutes until beautifully browned and cooked through. For oven-baked, preheat your oven to 400°F (200°C), arrange meatballs on a parchment-lined baking sheet, and spray them lightly with cooking spray. Bake for 18 to 20 minutes, or until golden and firm. Both methods make delicious Zucchini Meatballs with Ground Beef, so pick your favorite!

Step 5: Serve and Enjoy

Once your meatballs are cooked, serve them warm with your favorite marinara sauce. They’re fantastic over pasta, zucchini noodles, or even alongside a simple salad for a lighter meal. The aroma alone will have everyone racing to the dinner table!

How to Serve Zucchini Meatballs with Ground Beef

Garnishes

A sprinkle of freshly grated Parmesan and a shower of chopped fresh parsley take these Zucchini Meatballs with Ground Beef from great to unforgettable. For a little heat, add a pinch of crushed red pepper flakes. Garnishes not only add flavor but also a pop of color that makes your dish look restaurant-worthy.

Side Dishes

These meatballs are super versatile when it comes to sides. Classic spaghetti or penne are always a hit, but for something lighter, try serving them over spiralized zucchini noodles, cauliflower rice, or a crisp mixed greens salad. Warm, crusty bread is also perfect for soaking up any extra sauce.

Creative Ways to Present

Turn these meatballs into sliders by tucking them into mini buns with a bit of melted mozzarella and marinara. Or, skewer them with cherry tomatoes and basil for a playful, party-ready appetizer. Zucchini Meatballs with Ground Beef are also perfect for meal-prep bowls with roasted veggies and grains.

Make Ahead and Storage

Storing Leftovers

Let any leftover meatballs cool completely, then transfer them to an airtight container. They’ll keep beautifully in the refrigerator for up to 4 days, making them perfect for easy lunches or quick dinners during the week.

Freezing

Zucchini Meatballs with Ground Beef freeze wonderfully! Arrange cooled meatballs on a baking sheet and freeze until solid, then transfer to a zip-top bag or container. They’ll stay fresh for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.

Reheating

To reheat, simply warm the meatballs in a skillet with a splash of marinara or in the oven at 350°F until heated through. You can also microwave them, but the oven or stovetop helps retain their texture and flavor.

FAQs

Can I use a different type Main Course

Absolutely! Ground turkey or chicken work well in place of beef if you’re looking for a leaner option. Just note that you may need to add a bit more breadcrumbs if the mixture seems too loose.

Do I have to squeeze the zucchini?

Yes, squeezing out the excess moisture from the zucchini is crucial for helping the meatballs hold their shape and avoiding sogginess. Don’t skip this step!

Are these Zucchini Meatballs with Ground Beef gluten-free?

As written, this recipe uses regular breadcrumbs, but you can easily swap in gluten-free breadcrumbs to make the meatballs gluten-free. The taste and texture will still be fantastic.

Can I bake the meatballs instead of frying?

Definitely! Baking is a hands-off and healthy option. Just arrange the formed meatballs on a parchment-lined baking sheet, spray with cooking spray, and bake as directed until browned and cooked through.

What’s the best way to serve Zucchini Meatballs with Ground Beef for a party?

For parties, keep the meatballs warm in a slow cooker with marinara sauce and set out toothpicks for easy serving. They make a delicious appetizer or bite-sized snack that guests will love.

Final Thoughts

These Zucchini Meatballs with Ground Beef are a true crowd-pleaser—tender, flavorful, and endlessly versatile. Whether you’re feeding family or friends, this recipe will have everyone asking for seconds. Give them a try and don’t be surprised if they become your new favorite weeknight comfort food!

Zucchini Meatballs with Ground Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Delicious and healthy zucchini meatballs made with ground beef, grated zucchini, Parmesan cheese, and Italian seasoning. These tender meatballs can be cooked on the stovetop or baked in the oven and are perfect served with marinara sauce, over pasta, or alongside spiralized vegetables for a low-carb meal.

Ingredients

Scale

Meatball Mixture

1 lb ground beef
1 medium zucchini (grated and excess moisture squeezed out)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic (minced)
1/4 cup chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Cooking

2 tablespoons olive oil (for frying) or cooking spray (for oven option)
Optional: marinara sauce for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatball Mixture: In a large bowl, combine ground beef, grated zucchini (after squeezing out excess moisture), breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
Form Meatballs: Shape the mixture into 1 1/2-inch meatballs, making about 18 to 20 meatballs in total.
Cook on Stovetop: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10 to 12 minutes.
Oven-Baking Option: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and spray lightly with cooking spray. Bake for 18 to 20 minutes or until browned and fully cooked.
Serve: Serve the meatballs warm with marinara sauce, over your favorite pasta, or as a low-carb option with spiralized vegetables or a fresh salad.

Notes

You can substitute ground turkey or chicken for a leaner version of these meatballs.
If the zucchini releases too much moisture, add extra breadcrumbs to help the mixture hold together better.
Be careful not to overmix the meatball mixture to keep the meatballs tender.
These meatballs freeze well for meal prep—freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop or Baking
Cuisine: American, Italian