Zucchini Meatballs
Juicy, tender zucchini meatballs made with ground beef and cottage cheese for a boost of protein. A lighter twist on a classic that’s perfect for easy weeknight dinners.
Servings: 5
Ingredients
Meatballs
- 1 lb ground beef I used 85% lean
- 1 cup shredded zucchini squeezed dry
- ½ cup full-fat cottage cheese
- ½ cup Italian or panko breadcrumbs or almond flour (I used Italian breadcrumbs)
- ¼ cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 Tablespoons fresh parsley chopped
For Serving
- 1 24 oz jar marinara sauce
- fresh basil
- extra parmesan
- pasta zucchini noodles or rice
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Shred zucchini and squeeze out as much moisture as possible using a clean towel.
- In a large bowl, combine ground beef, zucchini, cottage cheese, breadcrumbs, parmesan, egg, garlic and seasonings. Mix until just combined.1 lb ground beef, 1 cup shredded zucchini, ½ cup full-fat cottage cheese, ½ cup Italian or panko breadcrumbs, ¼ cup grated parmesan cheese, 1 large egg, 2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon sea salt, ¼ teaspoon black pepper, 2 Tablespoons fresh parsley
- Roll into 1–2 Tablespoon-sized meatballs (a heaping Tablespoon) and place on a plate or baking sheet.
- Arrange meatballs evenly spaced. Bake for 18–20 minutes, until lightly browned and cooked through with an internal temperature of 160°F.
- While the meatballs cook, add marinara sauce to a large skillet or saucepan and warm over medium-low heat.1 24 oz jar marinara sauce
- Once meatballs are cooked, transfer them to the sauce. Let simmer for 3–5 minutes so they soak up the flavor.
- Serve meatballs warm with your favorite pasta, over zucchini noodles, or with crusty bread for dipping. Garnish with fresh basil and extra parmesan, if desired.
Notes
- Meat: Ground beef adds great flavor, but you can swap in ground turkey or chicken if you prefer. Just note that leaner meats may be slightly less juicy.
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let meatballs cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months.
- Reheating: Reheat in a skillet over medium-low heat with a splash of marinara or water until warmed through, or microwave in 30-second intervals. If frozen, thaw overnight in the fridge or reheat directly in sauce over low heat until heated through.
Nutrition
Serving: 4 meatballs | Calories: 297kcal | Carbohydrates: 10g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 110mg | Sodium: 448mg | Potassium: 115mg