ZUCCHINI MEATBALLS RECIPE BY TASTY
Here's what you need: zucchinis, salt, large egg, ricotta cheese, bread crumbs, italian seasoning, fresh basil, fresh parsley, pepper, olive oil, medium onion, garlic, cooked pasta, marinara sauce
Provided by Pierce Abernathy
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
- Preheat the oven to 375˚F (190˚C).
- Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
- Bake for 30-40 minutes, or until browned, flipping halfway through.
- Serve over pasta with marinara sauce.
- Enoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams
BAKED MEATBALLS AND ZUCCHINI
The combination of meatballs, vegetables and rice is great. My kids won't eat the zucchini but I still have hope.
Provided by ShellyD64
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Mix ingredients for meatballs, shape into balls.
- Place in baking dish (I use a broiler pan) and bake for approximately 25 minutes until cooked through.
- Saute zucchini, onion and mushrooms in hot oil.
- Add remaining ingredients and cook until heated through.
- Serve over rice.
Nutrition Facts : Calories 231.9, Fat 10.8, SaturatedFat 3.4, Cholesterol 85.8, Sodium 541.9, Carbohydrate 14.9, Fiber 2.6, Sugar 5, Protein 19.5
BEEF-ZUCCHINI MEATBALLS
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
- Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.
ELIMINATION MEATBALLS WITH ZUCCHINI
I came up with these zucchini and sweet potato meatballs when I was on an elimination diet for food allergies. Simple, pure ingredients and yummy. Serve over jasmine rice.
Provided by familychef
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes with a fork in a large bowl; set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix zucchini and yellow squash into the bowl with the sweet potatoes. Add turkey and black pepper. Form mixture into 1-inch balls and place in a 9x13-inch baking dish.
- Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 24.8 g, Cholesterol 83.6 mg, Fat 8.7 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 2.2 g, Sodium 129.4 mg, Sugar 5.2 g
CHICKEN-ZUCCHINI MEATBALLS WITH FETA
These meatballs harbor a secret: They're half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
- Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
- Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
- Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
- Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
- Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
- Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
- Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.
TURKEY ZUCCHINI MEATBALLS
Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!
Provided by Kim
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
- Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
- Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
- Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
- Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.6 g, Cholesterol 60.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 261.8 mg, Sugar 1.3 g
MEATBALL STUFFED ZUCCHINI
As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!-Linda Logan, Warren, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp. , In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well. , Fill zucchini shells with meat mixture. Place in a 13x9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes.
Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 528mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
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