Ingredients:

  • 1 pound (454g) ground beef (80/20 blend preferred)
  • 1 medium zucchini, grated (about 1 cup, packed, or 150g)
  • 1/2 cup (50g) breadcrumbs (plain or Italian seasoned)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) milk (any kind will do)
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for browning)
  • 2 tablespoons olive oil (optional, for sauce)
  • 1/2 medium onion, chopped (optional, for sauce)
  • 2 cloves garlic, minced (optional, for sauce)
  • 1 (28 ounce) can crushed tomatoes (optional, for sauce)
  • 1/4 teaspoon dried basil (optional, for sauce)
  • 1/4 teaspoon dried oregano (optional, for sauce)
  • Salt and pepper to taste (optional, for sauce)

Instructions:

  1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  2. In a large bowl, combine the ground beef, grated zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Don't overcrowd the pan; work in batches if necessary.
  5. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  6. OR, place the browned meatballs on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through.
  7. While the meatballs are cooking, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally. (Optional, prepare the sauce)
  8. Serve the meatballs with your favorite sauce (if using) over pasta, in a sub, or as an appetizer. Garnish with fresh parsley or basil, if desired.