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Veggie Meatballs

Delicious meatballs made with fresh zucchini and packed with flavor, perfect for the whole family.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini, grated (about 1 cup / 240 g) Fresh zucchini adds moisture and color.
  • 1 cup breadcrumbs (plain or seasoned) Use gluten-free breadcrumbs or oats for a gluten-free option.
  • 1/2 cup grated Parmesan cheese Substitute with nutritional yeast for a vegan option.
  • 1/4 cup milk
  • 1 large egg Can be replaced with a flaxseed egg for a vegan option.
  • 2 cloves garlic, minced Fresh garlic elevates the flavor.
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil for frying
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. Grate the zucchini and place it in a clean dish towel. Squeeze out the excess moisture.
  2. In a large bowl, combine the grated zucchini, breadcrumbs, Parmesan cheese, milk, egg, garlic, oregano, salt, and black pepper. Stir until well combined.
  3. Shape the mixture into small balls (about 1 to 1.5 inches in diameter). You should have around 12-15 meatballs.
Cooking
  1. In a frying pan over medium heat, add olive oil. Once hot, gently place the meatballs in the pan, avoiding overcrowding.
  2. Fry the meatballs for about 4-5 minutes on each side until golden brown. Optionally, transfer them to a preheated oven at 375°F (190°C) for about 10 minutes.
Serving
  1. Remove the meatballs from the pan and place on a paper towel to drain excess oil. Serve warm, garnished with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. They can also be frozen for longer storage. To reheat, microwave for 1-2 minutes or warm in a skillet over medium heat.