Zucchini Satay Meatballs Recipes
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
SUMMER ZUCCHINI MEATBALLS
I am always looking for a way to use up my zucchinis! This made a yummy and moist meatball. I use grass fed beef which can sometimes be dry This recipe produced 10 meatballs all just slightly larger then a golf ball. 5 meatballs per serving. Cal 236 Total fat 12.5 grams Sat Fat 4 Carbs 16 grams Protein 17 Fiber 2 grams
Provided by Wicked Step Foodie
Categories Meatballs
Time 35m
Yield 8-10 meatballs, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix with your hands the first 5 ingredients. Set aside.
- Meanwhile shred the zucchini and sprinkle with garlic salt. Put shredded zucchini in a colander and put a weight on top to help drain as much liquid as possible in 15 minutes.
- Chop the basil.
- Add the basil and the drained zucchini to the meat mixture and mix well using your hands.
- Roll into balls and put on a sprayed baking sheet and into a 350 degree oven for 15 minutes. iIf using a high fat meat bake for 20 minutes.
- Enjoy!
BAKED MEATBALLS AND ZUCCHINI
The combination of meatballs, vegetables and rice is great. My kids won't eat the zucchini but I still have hope.
Provided by ShellyD64
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Mix ingredients for meatballs, shape into balls.
- Place in baking dish (I use a broiler pan) and bake for approximately 25 minutes until cooked through.
- Saute zucchini, onion and mushrooms in hot oil.
- Add remaining ingredients and cook until heated through.
- Serve over rice.
Nutrition Facts : Calories 231.9, Fat 10.8, SaturatedFat 3.4, Cholesterol 85.8, Sodium 541.9, Carbohydrate 14.9, Fiber 2.6, Sugar 5, Protein 19.5
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
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