Zucchini Meatballs

ender, juicy, and packed with veggies, these zucchini meatballs are a lighter twist on the classic. Perfect for serving with marinara sauce, in a sub sandwich, or over pasta for a fresh and wholesome meal!

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Ingredients

For the Meatballs:

• 2 medium zucchinis, grated
• 1/2 tsp salt
• 1/2 cup breadcrumbs (regular or panko)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 egg
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (optional)

For Serving:

• Marinara sauce (store-bought or homemade)
• Grated Parmesan and fresh basil, for garnish

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Instructions

Prep the Zucchini:

Grate the zucchini and sprinkle with salt.
Let sit for 10 minutes, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels.

Make the Meatball Mixture:

In a bowl, mix the drained zucchini, breadcrumbs, Parmesan, garlic, egg, and seasonings until combined.
Form into small balls (about 1–1.5 inches wide).

Cook:

Oven method:
Preheat oven to 400°F (200°C).
Place meatballs on a lined baking sheet and bake for 18–20 minutes, until golden and firm.

Pan-fry method:
Heat a little olive oil in a skillet over medium heat.
Cook meatballs, turning occasionally, until golden on all sides (about 8–10 minutes total).

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To Serve:

Serve warm with marinara sauce, a sprinkle of Parmesan, and a few fresh basil leaves.
Also great stuffed into a sandwich roll or served over spaghetti!

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Want a cheesy stuffed version or one with a Greek flavor twist (feta + oregano)?

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