Introduction:
When it comes to classic comfort food, few dishes can rival the warm and hearty goodness of meatballs. But what if you could enjoy this treat with a healthier, veggie-loaded twist? Enter Zucchini Meatballs! Combining the wholesome goodness of zucchinis with traditional Italian seasonings, this dish offers a mouthwatering alternative to its meaty counterpart. Whether you’re a vegetarian, trying to cut back on meat, or just in the mood for a lighter meal, these zucchini meatballs are sure to satisfy.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 2 cups zucchini, grated (about 2 medium-sized zucchinis)
- 1 cup breadcrumbs
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups marinara sauce (store-bought or homemade)
- Optional: Mozzarella or additional Parmesan cheese for topping
- Olive oil, for frying
Directions:
- Start by grating the zucchini. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for about 10 minutes. This helps draw out excess moisture. Then, using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible.
- In a mixing bowl, combine the drained zucchini, breadcrumbs, beaten egg, Parmesan, parsley, garlic, oregano, basil, salt, and pepper. Mix until well combined.
- Shape the mixture into golf ball-sized meatballs. If the mixture feels too wet, add a little more breadcrumbs.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom. Once hot, add the zucchini meatballs, ensuring not to overcrowd the pan. Fry them until golden brown on all sides, which should take about 4-5 minutes per side.
- In a separate pot, warm up the marinara sauce. Once the meatballs are browned, transfer them to the sauce, and let them simmer for an additional 10 minutes.
- If desired, sprinkle with mozzarella or additional Parmesan cheese and let it melt over the meatballs.
- Serve with spaghetti, zoodles (zucchini noodles), or your choice of pasta.
Notes:
- For a gluten-free version, use gluten-free breadcrumbs.
- Feel free to bake the zucchini meatballs at 375°F (190°C) for about 20-25 minutes instead of frying for a lighter version.
- Fresh herbs can make a world of difference. If available, swap dried herbs for fresh ones but remember to adjust the quantities.
FAQ:
- Can I freeze these zucchini meatballs?
- Yes, once shaped, place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Thaw before cooking.
- How can I prevent the meatballs from falling apart?
- Ensuring that you’ve squeezed out as much moisture as possible from the zucchini and having the right balance of breadcrumbs and egg will help bind the meatballs together.
- Are these meatballs kid-friendly?
- Absolutely! They’re a great way to sneak in vegetables for kids. The familiar shape and delightful taste can make them a hit with younger diners.