Go Back

Crispy Zucchini Meatballs

These crispy zucchini meatballs are a healthy and delicious way to sneak vegetables into your meals, perfect for picky eaters and easy to prepare on busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis (about 1 pound or 450 g) Squeeze out excess water after grating.
  • 1 pound ground turkey (or lean ground beef) A lean option for healthier meatballs.
  • 1 cup breadcrumbs Helps bind everything together.
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess water well.
  2. In a large mixing bowl, combine the squeezed zucchini, ground turkey, breadcrumbs, grated Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until well combined.
Cooking
  1. Preheat a skillet over medium heat and add a splash of olive oil.
  2. Form the mixture into meatballs, about the size of a golf ball (approximately 16 meatballs).
  3. Once the oil is hot, carefully place the meatballs in the skillet. Cook for about 4-5 minutes on each side until they are golden brown and cooked through.
  4. Remove the meatballs from the skillet and drain any excess oil on paper towels before serving.

Notes

For best results, allow meatballs to rest after cooking to enhance flavor. You may freeze leftovers for a quick meal later. These can also be baked at 400°F (200°C) for 20 minutes as an alternative cooking method.