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 'MEATBALLS' AND SPAGHETTI
Enjoy a classic Italian dish without the meat with Zucchini 'Meatballs' and Spaghetti. Zucchini 'meatballs' feature bread crumbs, cheese, egg and more.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.
- Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
- Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
- Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 15 g
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.
SIMPLE MEATBALLS WITH ZOODLES
Meatballs are one of those foods that really remind me of childhood. Spaghetti and meatballs are definitely one of those 'comfort foods.' Try this simple recipe for your next family dinner or make 1/2 the batch and save the leftovers if you are eating solo. Pour your meatballs and sauce over spiralized zucchini noodles for an ideal paleo meal.
Provided by Tina Turbin
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef, onion, garlic salt, salt, and pepper in a bowl; mix well. Shape into 1 1/2-inch balls. Arrange meatballs in a glass baking pan.
- Bake in the preheated oven until meatballs are browned, about 20 minutes.
- Cut zucchini into noodle shapes with a spiralizer.
- Heat tomato sauce in a saucepan over medium heat; add meatballs. Reduce heat to low. Cook, covered, until sauce and meatballs are evenly warmed, about 5 minutes. Remove from heat; keep covered.
- Heat oil in a skillet over medium heat. Add zucchini, salt, and pepper; cook and stir until tender but firm to the bite, about 5 minutes. Transfer zucchini to a serving plate; top with tomato sauce and meatballs.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 9.2 g, Cholesterol 68.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 7 g, Sodium 1325.3 mg, Sugar 5.9 g
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