Gluten-Free Zucchini Meatballs

Healthy  ✅

Easy  ✅

Delicious  ✅

Whole family loves  ✅ ✅ ✅

When looking to add recipes to the dinner rotation, they must meet meet all of the above criteria. After trying numerous meatball recipes over the years, I’ve developed my own that my family and friends love.  These meatballs are very easy to make and are tender all the way through without a hint of toughness. Bonus: you can sneak in zucchini without your kids knowing!

Feel free to experiment with spices and meats. I prefer grass-fed ground beef for the health benefits including higher omegas, higher antioxidants, and less bacteria, as well as the richness in flavor.  They can be made dairy-free by omitting cheese and increasing bread crumbs.  They also freeze well, so feel free to double or triple the recipe.

Prep time: 15 minutes; Cook time: 40 minutes

Ingredients

1 lb grass-fed ground beef (you may also use ground turkey, lamb, chicken, pork or veal or combination of meats)

1 egg

3 cloves crushed garlic, or 1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste (approximately 1/4-1/2 tsp each)

1/2 tsp combination of Italian herbs (parsley, basil, mint, oregano marjoram or Italian seasoning)

1/2 c gf bread crumbs ( I recommend Gillian’s or Ian’s brand )

1/2 c grated parmesan/reggiano or other blend of Italian cheeses*

1 1/2 c zucchini. Shred zucchini and squeeze water out.

24-ounces of homemade or jarred marinara sauce**

*Can omit cheese to make dairy free. Just increase breadcrumbs by 1/2 cup

**For ultimate flavor, choose Rao’s marinara sauce. Rao’s blend of flavors is pure perfection, and enhances the flavor of the meatballs.

1. Preheat oven to 350 degrees.
2. Combine ground beef, shredded zucchini, egg, bread crumbs, cheese, and herbs in large mixing bowl. Mix ingredients with hands until well-blended.
3. Roll into 24 small or 12 large meatballs.
4. Place on baking sheet lined with parchment paper.
5. Bake for 20 minutes.
6. Transfer meatballs to sautee pan and add sauce. Bring to a simmer for 20 minutes.

Enjoy as is, or on a salad,  sub or pasta.

Preparing ahead of time. These meatballs can be prepared up to one day ahead of time. Double or triple the recipe to have a tasty homemade dish at the ready!

Freezing meatballs. I only recommend freezing these meatballs cooked. Freezing uncooked meatballs tends to encourage freezer burn. Instead, follow steps 1-5 above.  After baking the meatballs, let them cool completely. Transfer to freezer safe container or bag and freeze.

Reheating meatballs. Thaw frozen meatballs for 1 hour in the refrigerator, or transfer directly from freezer to saute pan. If time allows, it is best to thaw frozen meatballs, as direct transfer from freezer can make the meatballs fall apart somewhat. Add sauce and simmer on low for 20 minutes.