Beef and Zucchini Meatballs
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Tender and juicy zucchini meatballs made with ground beef and cottage cheese for an added protein boost. They’re an easy, family-friendly dinner you’ll want on repeat.
I love my classic baked meatballs, but I wanted to switch things up and sneak in a few extra veggies. Enter these zucchini meatballs.
I added shredded zucchini and cottage cheese for a boost of protein, and they turned out so tender and juicy. My whole family devoured them, so I knew I had to share the recipe with you.
Table of Contents
Why I Love These Zucchini Meatballs
- Juicy, tender, and never dry: The shredded zucchini and cottage cheese keep these meatballs super moist with the best texture.
- Easy to make: Everything comes together in one bowl and they bake in the oven, making this a simple, no-fuss dinner.
- So versatile: Serve them over pasta with marinara and a fresh salad like this arugula salad or massaged kale salad, tuck them into a sub, or enjoy them on their own.
- Great for meal prep: Make a batch ahead of time and reheat throughout the week for quick lunches or dinners. They freeze well too!
Ingredients Needed
- ground beef – the base of these meatballs. I recommend 85/15 for a juicier, more flavorful meatball, but 93/7 works great too if you prefer something leaner. Both have been tested and both are delicious.
- shredded zucchini – the star ingredient! It adds moisture and keeps the meatballs incredibly tender.
- cottage cheese – the secret ingredient that makes these meatballs extra juicy and adds a nice protein boost. Full-fat is recommended for the best texture, but low-fat works in a pinch.
- Italian or panko breadcrumbs – helps bind everything together and gives the meatballs great structure. For a gluten-free option, almond flour works wonderfully as a swap.
- grated parmesan cheese – adds a salty, savory depth of flavor that really elevates the whole meatball. Freshly grated is always best if you have it.
- egg – the binder that holds everything together and keeps the meatballs from falling apart.
- Italian seasoning – brings all those classic Italian herbs together in one easy addition. It makes the whole kitchen smell incredible while these bake.
Find the full ingredient list with measurements in the recipe card below.
How to Make Zucchini Meatballs
Step 1: In a large bowl, combine the ground beef, shredded zucchini, cottage cheese, breadcrumbs, parmesan, egg, garlic, and seasonings. Mix until just combined.
Step 2: Scoop the mixture and roll into 1–2 Tablespoon-sized meatballs. Place them on a parchment-lined baking sheet, evenly spaced.
Step 3: Bake at 400°F for 18–20 minutes, or until cooked through and lightly browned on the outside.
Step 4: Transfer the cooked meatballs to warm marinara sauce and let them simmer for a few minutes so they soak up all that flavor. Serve warm and enjoy!
Brittany’s Recipe Tips
- Squeeze the zucchini really well: This is the most important step in the whole recipe. Too much moisture in the meat mixture will cause the meatballs to fall apart or turn out soggy. Take your time here, use a clean kitchen towel, and wring it out until almost no liquid remains.
- Do not overmix the meat mixture: This is a tip I give for every meatball recipe, and it matters every time. Overworking the meat can make the meatballs dense and tough instead of light and tender. Mix until just combined, then stop.
- Use a scoop for even sizing: Using a cookie scoop or tablespoon helps keep the meatballs the same size so they cook evenly.
- Check for doneness: Cook until the internal temperature reaches 160°F or the meatballs are cooked through and lightly browned.
How to Serve Beef and Zucchini Meatballs
These meatballs are incredibly versatile and work with so many different serving options depending on what you’re in the mood for:
- Over pasta: Pile them on top of spaghetti with marinara or try them with spaghetti squash or zucchini noodles for a lighter option.
- As a grain bowl: Slice the meatballs and serve them over quinoa or rice with roasted veggies (like roasted broccoli or roasted zucchini) and extra marinara spooned on top. My roasted broccoli quinoa salad also makes for an incredible base and turns this into a super satisfying, nourishing bowl.
- As a meatball sub: Tuck a few meatballs into a warm hoagie roll with extra sauce and melty mozzarella for a homemade meatball sub that’s better than takeout.
- With a fresh side salad: Keep things simple by serving these with a crisp salad like my easy kale salad or spinach salad for an easy, balanced meal.
How to Store
- Refrigerator: Store leftover zucchini meatballs in an airtight container in the fridge for up to 4 days. If possible, store them in the sauce to keep them extra moist and flavorful.
- Freezer: These freeze beautifully! Let them cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. You can freeze them with or without the sauce. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a covered skillet over medium-low heat with a splash of marinara or water, or microwave in 30-second intervals until heated through.
Frequently Asked Questions
Yes! Ground turkey is a great leaner swap. Just keep in mind that it’s naturally drier than beef, so the zucchini and cottage cheese are even more important for keeping the meatballs moist and tender.
Almond flour is the best gluten-free swap and works in a 1:1 ratio. The meatballs will be slightly softer but will still hold together well and taste delicious.
You can, but I really recommend giving it a chance before skipping it. Cottage cheese is what makes these meatballs so incredibly juicy and adds a great protein boost. If you need a substitute, ricotta cheese is the closest swap.
No need to peel it. The skin is soft and blends right in once shredded, plus it adds a little extra texture and color.
More Meatball Recipes to Try
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Zucchini Meatballs
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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