Imagine sinking your teeth into a perfectly crafted meatball that's not just delicious, but also sneaks in some extra vegetables for a guilt-free indulgence. These Italian-inspired Beef and Vegetable Meatballs are about to become your new favorite weeknight dinner sensation! Packed with juicy ground beef, tender zucchini, and a blend of aromatic herbs and cheese, these meatballs are so irresistible that even the pickiest eaters will be coming back for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 cup grated zucchini
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and develop a nice golden brown color.
- In a large mixing bowl, combine the ground beef, grated zucchini, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and the egg. Make sure to crack the egg into the bowl without the shell.
- Season the mixture with salt and pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, and adjust according to your preference.
- Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, use your hands to form the mixture into meatballs, about 1 to
- 5 inches in diameter. You should get approximately 12 to 16 meatballs.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Make sure to leave some space between each meatball for even cooking.
- Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and browned on the outside. You can check for doneness by cutting one open; it should no longer be pink in the center.
- While the meatballs are baking, you can prepare a simple marinara sauce or serve them with your favorite pasta. If you choose to make a sauce, heat some olive oil in a pan, add minced garlic, and crushed tomatoes, and simmer for about 10-15 minutes.
- Once the meatballs are done, remove them from the oven and let them rest for a few minutes before serving. This will help them retain their juices.
- Serve the meatballs hot, garnished with additional chopped parsley and grated Parmesan cheese if desired. Enjoy your delicious Beef and Vegetable Meatballs!
Tips
- Moisture is Key: The grated zucchini not only adds nutrition but helps keep the meatballs incredibly juicy. Make sure to gently squeeze out any excess moisture from the zucchini before mixing.
- Mixing Technique: When combining ingredients, use a light touch. Overmixing can lead to tough, dense meatballs. Mix just until the ingredients are incorporated.
- Uniform Size Matters: Use a small ice cream scoop or measure out equal portions to ensure even cooking. This helps all meatballs cook at the same rate.
- Don't Overcrowd: Leave space between meatballs on the baking sheet to allow hot air to circulate, ensuring a crispy exterior.
- Temperature Check: For food safety, ensure the internal temperature of the meatballs reaches 160°F (71°C). A meat thermometer is your best friend here.
- Make-Ahead Magic: These meatballs can be prepared in advance and frozen uncooked. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
- Serving Suggestions: While delicious on their own, these meatballs are perfect with pasta, in a sub sandwich, or atop a fresh salad for a versatile meal option.
Nutrition Facts
Calories: 391kcal
Carbohydrates: 12g
Protein: 27g
Fat: 23g
Saturated Fat: 9g
Cholesterol: 119mg
