Easy Ground Beef and Zucchini Meatballs

You know what’s funny and kind of annoying at the same time because the very first time I tried making Zucchini Meatballs I completely forgot to squeeze the zucchini so they turned out soggy instead of crispy and golden and I remember thinking well that’s typical me messing up the easy part.

But here’s the thing because when I tried Zucchini Meatballs again I got it right and honestly I was surprised by how good they came out so it instantly became one of those recipes I keep coming back to.

Have you ever had one of those moments in the kitchen where you’re like wait did I actually just make this taste good and then you kind of feel proud of yourself, because that’s exactly how I felt when these Zucchini Meatballs finally worked out the way I wanted.

It’s super simple yet it feels like something special on the table and it’s one of those dishes where even picky eaters go for seconds so if you haven’t tried Zucchini Meatballs yet then trust me you’re in the right place.

INGREDIENTS

• 2 medium zucchinis, grated
• 1 cup breadcrumbs (plain or seasoned)
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil (plus more for cooking)
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Optional: fresh parsley or basil for garnish

INGREDIENT NOTES

• Zucchini: Make sure to squeeze out the water after grating. Zucchini holds a lot of liquid, and too much moisture will make the meatballs fall apart.
• Breadcrumbs: Use panko for extra crunch, or gluten-free breadcrumbs if needed.
• Egg: This is the binder that holds everything together, so don’t skip it.
• Parmesan cheese: Adds a nutty, salty flavor. You can swap with another hard cheese if you like.
• Garlic & onion: These bring flavor depth. You can sauté the onion first for a milder taste.
• Olive oil: Gives richness and helps the mixture stick together.
• Italian seasoning: A mix of herbs that adds flavor without extra effort. You can use oregano, thyme, or basil separately if that’s what you have.
• Salt & pepper: Adjust based on your taste. Remember Parmesan already has some saltiness.

KITCHEN EQUIPMENT NEEDED

• Grater (for the zucchini)
• Mixing bowl
• Knife and cutting board
• Frying pan or baking sheet
• Wooden spoon or spatula
• Paper towels or clean kitchen towel (for squeezing zucchini)
• Measuring cups and spoons
• Oven (if baking) or stovetop (if pan-frying)

How to make Zucchini Meatballs?

Step 1: Prepare the Zucchini

Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels, then squeeze out as much water as possible. This step is important because too much liquid will make the meatballs mushy. Once drained, set aside.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the grated zucchini, breadcrumbs, egg, Parmesan cheese, minced garlic, chopped onion, olive oil, Italian seasoning, salt, and pepper. Stir everything together until the mixture is sticky and holds together. If it feels too wet, add a little more breadcrumbs.

Step 3: Shape the Meatballs

Using your hands or a small scoop, shape the mixture into small balls, about the size of a golf ball. Place them on a plate or baking sheet while you finish rolling the rest. Try to keep them the same size so they cook evenly.

Step 4: Cook the Meatballs

You can either pan-fry or bake these meatballs:

• Pan-Fry Method: Heat olive oil in a frying pan over medium heat. Place the meatballs in the pan, making sure not to crowd them. Cook for about 3–4 minutes on each side until golden brown and crispy.
• Bake Method: Preheat oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 18–20 minutes, flipping halfway through, until golden and firm.

Step 5: Serve and Enjoy

Once cooked, place the zucchini meatballs on a serving plate. Garnish with fresh parsley or basil if desired. They’re now ready to be paired with your favorite sauces, pasta, or sandwiches.

TIPS

• Always squeeze out the zucchini well. This is the secret to making sure your meatballs don’t fall apart.
• If you want extra flavor, add a pinch of red chili flakes for heat.
• For a cheesy surprise, place a small cube of mozzarella inside each meatball before cooking.
• If baking, use parchment paper to prevent sticking.
• To save time, you can grate the zucchini a day before and keep it in the fridge (already squeezed).
• Freeze leftovers by placing cooked meatballs on a tray in the freezer. Once frozen, transfer to a bag. Reheat in the oven when ready.
• Try adding finely chopped spinach or carrots for even more veggies.

WHAT TO PAIR WITH ZUCCHINI MEATBALLS

You can enjoy Zucchini Meatballs in so many different ways because they’re super versatile and fun to pair with all kinds of foods so you could serve them with a plate of spaghetti and marinara for a classic Italian-style meal or tuck them into a warm pita with tzatziki for a Mediterranean vibe and they taste amazing on top of creamy mashed potatoes for comfort food nights plus you can toss them in a sub roll with melted mozzarella for a cheesy sandwich or simply dip them in marinara or garlic aioli as a snack and if you want something lighter try them over a fresh green salad with vinaigrette finally I’ll admit I love Zucchini Meatballs with some Brown Butter Pumpkin Snickerdoodle Cookies on the side because sweet and savory together just feels perfect.

FAQ

1. What are Zucchini Meatballs made of?
They are made with grated zucchini, breadcrumbs, egg, Parmesan cheese, garlic, onion, and seasonings.

2. Do Zucchini Meatballs taste like regular meatballs?
They don’t taste exactly the same since there’s no meat, but they are flavorful, cheesy, and have a soft texture that’s delicious.

3. Can I make them vegan?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use vegan cheese.

4. Can I use other vegetables?
Yes, you can add carrots, spinach, or mushrooms along with zucchini for extra flavor.

5. How do I stop them from falling apart?
Make sure to squeeze the zucchini well and don’t skip the egg or breadcrumbs—they help bind everything.

6. Can I freeze zucchini meatballs?
Absolutely. Cook them first, freeze on a tray, then store in a freezer bag. Reheat in the oven.

7. Should I peel the zucchini before grating?
No need! The skin is soft and adds nutrients. Just wash the zucchini well.

8. Can I use store-bought breadcrumbs?
Yes, any type of breadcrumbs works, though panko gives a crispier bite.

9. How many meatballs does this recipe make?
Depending on the size, you’ll get about 16–18 meatballs.

10. What sauce goes best with zucchini meatballs?
Marinara sauce is classic, but you can also use pesto, garlic yogurt dip, or creamy Alfredo.

11. Are zucchini meatballs healthy?
Yes, they’re lighter than meat-based ones, with added vegetables and less fat.

12. Can I air fry them?
Yes! Preheat the air fryer to 375°F (190°C) and cook for about 12–15 minutes, shaking the basket halfway.