Meatballs with Zucchini

I am still searching for creative ways to use the bounty of zucchini my garden has provided. Adding the grated squash to my beef meatball recipe was genius. They were moist, tender, and probably just a wee bit more nutritious. We had these as our entrée but they would be equally good as an appetizer or as a pasta course. I served the meatballs over garlic angel hair pasta with a light pomodoro sauce from a jar. The lighter pasta and sauce was the perfect pairing with the hearty meatballs. I garnished with fresh basil and Parmigiano Reggiano. I used my lemon zester to make the cheese curls.


Meatballs with Zucchini
  • 1 pound ground round
  • ¼ medium yellow onion minced
  • 2 large cloves garlic, pressed
  • 1 egg, lightly beaten
  • 3 TBS heavy cream
  • ½ cup panko bread crumbs
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup grated zucchini, liquid squeezed out and discarded
  • ¼ cup grated Parmigiano Reggiano cheese
  1. Mix all the ingredients in a large bowl. Do not over mix or the meatballs with be too dense. Roll the meatballs in the palms of your hands to your desired size. Mine were slightly larger than a golf ball. Place the meatballs on a sheet pan and bake in a 375 degree oven for 20 minutes. Test for doneness. Finish the meatballs by cooking for an additional 10 minutes in your choice of marinara sauce. Serve with pasta. 2-3 servings



  1. Yes, we have a “don’t ask, don’t tell” policy concerning vegetables in this house.

  2. I love the idea of adding zucchini to the meatballs. Sadly, my Italian husband doesn’t like them, but that’s okay – more for me!

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