Best 11 Zucchini Meatballs Recipes

ZUCCHINI MEATBALLS

Steps:

• For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
• In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
• Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
• To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.

BAKED MEATBALLS AND ZUCCHINI

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.

TURKEY ZUCCHINI MEATBALLS WITH ROASTED PEPPER DIPPING SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
• Form meatballs using an ice cream scoop and place onto a baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 25 minutes.
• While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

TOMATOES AND ZUCCHINI WITH MEATBALLS

Steps:

• In a large bowl, combine beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon pepper, and 4 tablespoons cheese. Form into balls the size of walnuts. Warm oil in a large nonstick skillet over medium-high heat. Add meatballs, several at a time, and cook 15 minutes, or until browned and no longer pink inside. Remove to a bowl,leaving drippings in the skillet.
• In the same skillet in warm drippings over medium-high heat, add onion and garlic. Cook 5 minutes, or until onion is tender.
• Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tablespoons Parmesan, remaining 1/4 teaspoon pepper, and meatballs. Heat to boiling. Reduce heat to low, cover, and cook 20 minutes. Stir in basil. Serve.

TURKEY ZUCCHINI MEATBALLS

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).

WONTON SOUP WITH MUSHROOM-ZUCCHINI "MEATBALLS"

Steps:

• Pulse ginger, garlic, and miso in a food processor, scraping down sides of bowl, until smooth. Transfer half of mixture (about 2 Tbsp.) to a small bowl; set aside. Add three-quarters of zucchini and cremini mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. Pulse remaining zucchini and cremini mushrooms until combined, about 10 seconds; transfer to same medium bowl.
• Heat 1 Tbsp. coconut oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 tsp. salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 2 Tbsp. chopped cilantro and toss to combine.
• Heat 1 Tbsp. coconut oil in a large saucepan over low. Add reserved ginger mixture and cook, stirring occasionally, until fragrant and beginning to brown, about 2 minutes. Add broth and simmer until ready to use.
• Meanwhile, grease a rimmed baking sheet or large plate with coconut oil. Roll heaping tablespoonfuls of zucchini mixture into balls with your hands (you should have about 25). Transfer balls to prepared sheet.
• Add remaining 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1/2 tsp. salt to broth. Gently add meatballs with a slotted spoon, cover, and cook until meatballs are puffed and cooked through, about 5 minutes. Uncover, add bok choy, and cook until crisp-tender, about 3 minutes. Add snow peas and beech mushrooms, then drop in wonton wrappers one at a time. Cook, tilting pot back and forth to evenly cook meatballs and vegetables (do not stir to avoid breaking up meatballs), until vegetables are crisp-tender and wontons are cooked through, about 2 minutes.
• Divide soup among bowls, top with scallions and 1 Tbsp. cilantro leaves, and serve.
• Do Ahead
• Soup can be made 3 days ahead; cover and chill.

TURKEY-ZUCCHINI ENCHILADA MEATBALLS

Steps:

• Mix turkey, egg, cumin, onion powder, and garlic powder together in a bowl. Form into 2-inch meatballs.
• Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, 3 to 5 minutes. Add enchilada sauce and green bell pepper; cook 10 minutes. Add zucchini and cook until tender, about 8 minutes more.

SUMMER ZUCCHINI MEATBALLS

Steps:

• In a bowl mix with your hands the first 5 ingredients. Set aside.
• Meanwhile shred the zucchini and sprinkle with garlic salt. Put shredded zucchini in a colander and put a weight on top to help drain as much liquid as possible in 15 minutes.
• Chop the basil.
• Add the basil and the drained zucchini to the meat mixture and mix well using your hands.
• Roll into balls and put on a sprayed baking sheet and into a 350 degree oven for 15 minutes. iIf using a high fat meat bake for 20 minutes.
• Enjoy!

MEATBALLS WITH TOMATO AND ZUCCHINI MEDLEY

Steps:

• In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
• Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
• In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
• Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
• Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
• Stir in the chopped basil. Garnish with a the basil sprig.

TOMATOES AND ZUCCHINI WITH MEATBALLS

Steps:

• In a large bowl, combine beef, bread crumbs, egg, 1/2 tsp pepper, and 4 tbsp cheese. Form into balls the size of walnuts. Warm oil in a large non-stick skillet over medium high heat. Add meatballs, several at a time, and cook 15 minutes or until browned and no longer pink on the inside. Remove to bowl, leaving drippings in the skillet. In the same skillet over medium high heat, add onion and garlic. Cook 5 minutes or until onion is tender. Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tbsp of cheese, remaining 1/4 tsp pepper, and meatballs. Heat to a boil. Reduce heat to low, cover and cook for 20 minutes. Stir in basil.

PLUM PORK SPICY MEATBALLS WITH BOK CHOY AND ZUCCHINI

Steps:

• Whisk together first 5 ingredients. Reserve 1-1/4 cups for sauce. Pour remaining mixture into a large bowl; add egg and 1/2 cup bread crumbs. Add pork; mix lightly but thoroughly. Shape into 16 balls. Place remaining 1 cup bread crumbs in a shallow bowl. Roll meatballs in bread crumbs to coat., In a large skillet, heat 3 tablespoons oil over medium heat. In batches, cook meatballs until cooked through, turning occasionally. Remove and keep warm. Heat remaining 1 tablespoon oil in the same skillet. Add zucchini and bok choy; cook and stir over medium-high heat until crisp-tender, 6-8 minutes. Add meatballs and reserved sauce; heat through. If desired, sprinkle with sesame seeds.