Italian Zucchini Meatballs
I can’t wait for you to try these! These Italian Zucchini Meatballs are so good without any sauce, just alone, because they taste so amazing. Ground turkey (or beef) with shredded zucchini are delicious; crispy and browned on the outside, moist and tender inside. They’re perfectly seasoned and ready in only 15 minutes.
I can’t say I often times get excited about a meatball, but today is a new day.
I think it’s the zucchini combined with the onion that keeps these meatballs moist.
Browned in the skillet, so they’re crispy on the outside, but moist and tender on the inside. Delicious.
Making Italian Zucchini Meatballs
This is the kind of recipe I love on busy nights. Mix it. Cook it. Eat it.
Start by pressing out the extra moisture in the zucchini.
Trust me, there’s still plenty of moisture left inside.
Then mix all the ingredients together except for the olive oil.
Form the meatballs by hand. The recipe makes 15 or 16 the size of golf balls, or a titch larger.
To serve more people, just make them smaller, or double the recipe.
Heat up the olive oil in a skillet or large pot.
Using a large pot helps to keep some of the splatter inside.
Rotate the meatballs often, thereby browning them on all sides.
After about 15 minutes, they should be cooked through.
Time to eat.
Serving ideas and more.
Try these meatballs with my Homemade Marinara Sauce. Scrumptious!
Not only will your kitchen smell amazing, but they perfectly compliment each other.
And if you’re looking for an Italian inspired dessert to follow, I’ve got you covered.
Check out these Italian Spumoni Cookies, which have been in my family since forever.
I’d sure appreciate a comment at the bottom of the page if you try this recipe.
If you have additional zucchini, because your neighbors and co-workers have gardens, try serving these meatballs on fried zucchini. You can get that recipe at Zucchini and Meatballs.
Lastly, if you love meatballs, I have another recipe I love, which includes a gravy. So good! Check out Meatballs and Gravy.
Italian Zucchini Meatballs
Ingredients
- 1 cup zucchini, grated
- 1 lb. ground turkey (or ground beef)
- 1 large egg
- 1/2 onion, chopped
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp. garlic, finely chopped
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tsp. olive oil
Instructions
- Wrap grated zucchini in paper towels (top and bottom) and press to absorb moisture from zucchini.
- Mix all ingredients together (except for olive oil) in large bowl.
- Form meatballs by hand (approx. 15 - 16 meatballs).
- In large fry pan or skillet, heat olive oil on medium-high. Add meatballs and brown on all sides until cooked through, approx. 15 minutes.
- Serve with your favorite sauce and pasta. Also delicious in sandwiches. Enjoy!
Nutrition
Italian Zucchini Meatballs
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In the meantime, happy cooking and have a blessed day.
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