Zucchini Meatballs

I’m sitting here drinking my Saturday morning coffee, thinking about the last few days. Yesterday I received my first meat share from Walden Local Meat Co. I thought we should give it a try. I come from a farming family and I like to support my local agricultural community. Stuff like that is important to me.

Being Friday night, I wanted to relax but I was inspired to make something with some of the meat that had arrived from the meat share. I took 1 lb of ground beef and decided to make my mother’s meatball recipe. However, I didn’t have oregano and I had a different quantity of ground meat to work with so I crafted my own version of Zucchini Meatballs…. and, they were fantastic! As I was making them, I got so excited about the delicious smells plus, Rob wasn’t home from work yet so I thought it was the perfect opportunity to go live on Facebook and share the goodness. You can see the video that I filmed below.

Here is how I made my Zucchini Meatballs

We each enjoyed 3 meatballs and saved the rest for another meal. They were delicious!

Yield: 4

Zucchini Meatballs

Print

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb ground beef, or turkey
• 1 egg, (or egg substitute)
• 1 tsp Italian seasoning
• 1 tbsp onion powder
• 1 tsp rosemary
• 1 tsp garlic powder
• 1 cup zucchini, shredded

Instructions

1. Preheat oven to 350F
2. Place shredded zucchini in a microwave safe bowl. Microwave 3 minutes. Drain.
3. Combine all ingredients together and shape into 12 balls.
4. Bake meatballs for 30 minutes or until cooked through.

Notes

I recommend serving these meatballs over zucchini pasta (simply spiral cut zucchini and microwave and drain it as indicated in this recipe OR put spirals in frying pan with a bit of olive oil, stir until tender and cooked through) with marinara sauce. Your pickiest pasta lovers won't complain... and if they do, well - they can make dinner themselves next time!

Did you make this recipe? Let me know what you thought below!