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5 from 1 vote
Zucchini Meatballs
Zucchini Meatballs
Cook Time
25 mins
Zucchini Meatballs – baked meatballs with lots of hidden veggies in tomato sauce; your picky eaters will love this healthy meal!
Course: Main Course
Cuisine: American
Keyword: zucchini meatballs
Servings: 4
Author: dieTTaste
  • 1 cup zucchini, finely grated
  • 1 lb lean ground beef (or other kind of meat)
  • 1 egg, slightly beaten
  • 1/4 cup dry bread crumbs, plain
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup onion, finely grated
  • 1-2 cloves garlic, minced or 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano leaves
  • salt and black pepper to taste
  • SAUCE:
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, finely chopped or grated
  • 1 medium carrot, finely grated
  • 3 cups tomato puree
  • 1/2 cup water (or more)
  • 1 tsp sugar
  • 2 tsp Italian seasoning
  • salt and black pepper, to taste
  • optional ingredients: 1 Tbsp red wine, 1/2 tsp crushed red pepper (chili) flakes
  1. MEATBALLS: Put grated zucchini, ground beef, egg, bread crumbs, Parmesan cheese, onion and garlic into a large bowl. Season with paprika, oregano, salt and black pepper. Mix well until combined.
  2. Divide into 24 walnut-size meatballs. Place them on baking pan lined with aluminum foil or baking paper. Bake for about 20 minutes in 400 F (200 C) oven, or until meatballs are cooked through.
  3. SAUCE: While meatballs are baking, saute onion in olive oil. Add remaining ingredients and simmer on low heat until vegetables are soft, about 20 minutes. You can blend or puree the sauce to make it extra smooth.
  4. Add meatballs to the sauce, cook for about 1 minute and serve over spaghetti, other type of pasta, mashed potato or rice.

Recipe Video