ZUCCHINI MEATBALLS RECIPE BY TASTY
Here's what you need: zucchinis, salt, large egg, ricotta cheese, bread crumbs, italian seasoning, fresh basil, fresh parsley, pepper, olive oil, medium onion, garlic, cooked pasta, marinara sauce
Provided by Pierce Abernathy
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
- Preheat the oven to 375˚F (190˚C).
- Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
- Bake for 30-40 minutes, or until browned, flipping halfway through.
- Serve over pasta with marinara sauce.
- Enoy!
Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams
ZUCCHINI SATAY MEATBALLS
Make and share this Zucchini Satay Meatballs recipe from Food.com.
Provided by Sonya01
Categories Meat
Time 30m
Yield 24 balls
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, mix well.
- Shape into walnut sized balls.
- Bake in a shallow, foil lined baking dish at 200°C for 20 minutes or until cooked through.
- Serve with Satay Sauce.
Nutrition Facts : Calories 44.1, Fat 3, SaturatedFat 0.8, Cholesterol 7.1, Sodium 40.8, Carbohydrate 1.6, Fiber 0.4, Sugar 0.4, Protein 2.9
ZUCCHINI MEATBALLS
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
- In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
- Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
- To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.
ZUCCHINI MEATBALLS
Summer is upon us. (Maybe, I did see a ton of sweater and coat comments in my FB feed last night from my friends.) One of the things that I love about summer is the fresh produce, farmer's market and being able to get great prices of fruits and veggies throughout the summer. One veggie in particular is usually easy to find a super low prices...zucchini. Zucchini is super easy to grow, and is often in abundance, hence the low prices. I once visited a farmer's market in NYC, 2 years ago I think, and the stack of zucchini was priced at $0.99/lb. That's CHEAP for NYC prices, and it wouldn't be unusual to find it as low as $0.49/lb. in other parts of the country. If I had to "pick a price", I wouldn't pay more than $0.79/lb. for zucchini in the summer...and stock up when you see it any lower than that. Zucchini is an easy veggie to stock up on because you can shred it and freeze it. It's perfect for baking bread, and also for using in these meatballs! (Especially if you have to sneak in the veggies to your kiddos' diets!)
Provided by ElizabethKnicely
Categories Meatballs
Time 40m
Yield 16 large meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, combine the ground beef, zucchini shreds, egg, bread crumbs, Italian seasoning, salt and pepper. Form into large meatballs, mine were about 1 1/2 to 2 inches in diameter and I made 16 meatballs. Place into a glass baking dish (I used a smaller 7x11-inch glass dish, what you see above. Then top each meatball with a little pasta sauce.
- Bake the meatballs in the preheated oven for 25-30 minutes, or until cooked through. Cooking time will vary depending on size and thickness of the meatballs.
- Cook the pasta as directed.
- Serve Zucchini Meatballs over pasta and sauce with a side of veggies. We had green beans!
Nutrition Facts : Calories 460.6, Fat 28, SaturatedFat 10.7, Cholesterol 162.5, Sodium 879.8, Carbohydrate 13.9, Fiber 1.7, Sugar 3.5, Protein 35.9
CHICKEN-ZUCCHINI MEATBALLS WITH FETA
These meatballs harbor a secret: They're half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
- Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
- Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
- Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
- Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
- Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
- Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
- Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.
BEEF-ZUCCHINI MEATBALLS
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
- Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.
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- In a large skillet, drizzle olive oil and heat over medium high heat. Add garlic and saute for about 1 minute. Add in shredded zucchini.
- Cook for about 5 minutes, until most of the water in the skillet has evaporated. Transfer to a colander and press out remaining liquid.
- In a large bowl combine bread crumbs, egg, seasoning, basil, and parmesan cheese. Mix with the zucchini until fully blended.
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