Zucchini Beef Meatballs
Juicy, tender beef meatballs packed with hidden zucchini and simmered in rich marinara sauce. Ready in just 15 minutes of prep — a sneaky, veggie-loaded dinner the whole family will love!
Ingredients
- 1 lb ground beef ground sirloin preferred
- 1 small zucchini grated (about ½–⅔ cup)
- ⅓ cup breadcrumbs Italian-style; use GF breadcrumbs if needed
- 1 large egg
- 2 cloves garlic minced
- ¼ cup Parmesan cheese freshly grated
- 1 tsp Italian seasoning
- ½ tsp salt
- 2 cups marinara sauce for simmering
Instructions
- Mix the meatball mixture. Add ground beef, grated zucchini, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper to a large mixing bowl. Combine thoroughly until the zucchini is evenly distributed throughout and no large clumps remain.2. Roll the meatballs. Scoop and roll the mixture into balls approximately 1½ to 2 inches in size. Aim for uniform sizing to ensure even cooking.3. Simmer method: Pour marinara sauce into a large skillet or saucepan over medium-low heat. Gently place meatballs into the sauce, cover, and simmer on low for 20–25 minutes until meatballs reach an internal temperature of 165°F, turning once halfway through.4. Bake method (alternative): Preheat oven to 400°F. Place meatballs on a parchment-lined baking sheet and bake for 17–20 minutes until cooked through and internal temperature reaches 165°F. Recommended if freezing.5. Serve and enjoy! Plate over pasta, inside a hoagie roll, or alongside crusty dinner rolls. Spoon extra marinara over the top and finish with a sprinkle of Parmesan.
Notes
- Freezer friendly: Cool completely, then store in an airtight freezer-safe container for up to 3 months. Freeze with marinara sauce for an easy ready-to-reheat meal.
- Reheating tip: Cut meatballs into quarters before reheating for faster, more even warming.
- Protein swaps: Ground turkey or chicken can be substituted for ground beef with great results.
- Gluten free: Simply swap in your favorite gluten-free breadcrumbs or panko.
- No seeds: Use small, thin zucchinis to avoid seeds in your meatball mixture.