Description
Tender beef meatballs mixed with shredded zucchini for a moist, flavorful, and family-friendly dinner recipe.
Ingredients
Scale
- 1 1/2 pounds ground beef (85/15)
- 1/2 cup dry breadcrumbs
- 1/4 cup finely chopped onion
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 1/4 cups shredded zucchini
- Shortening for frying
Instructions
- Wash and shred the zucchini and lightly pat dry.
- Finely chop the onion and parsley.
- Combine ground beef, breadcrumbs, onion, parsley, salt, Worcestershire sauce, pepper, and eggs in a large bowl.
- Fold in the shredded zucchini until evenly distributed.
- Shape the mixture into 2-inch meatballs.
- Heat shortening in a skillet over medium heat and brown the meatballs on all sides.
- Cook about 15 minutes until the meatballs reach 160°F internally, or bake at 425°F for 15 minutes.
Notes
- Do not overmix the meat mixture.
- Keep some moisture in the zucchini for tender meatballs.
- Freeze cooked meatballs for up to 3 months.
- Serve with pasta, rice, or vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 420
- Sugar: 3
- Sodium: 620
- Fat: 27
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 12
- Fiber: 1
- Protein: 31
- Cholesterol: 145