Budget Ground Beef Zucchini Meatballs
A sophisticated, nutrient-dense weeknight staple that balances lean protein with moisture-rich grated summer squash. By strategically incorporating zucchini, these meatballs achieve a tender interior while maintaining perfect structural integrity. The combination of high-heat baking and simple, pantry-stable seasonings ensures a savory, golden-brown exterior through the Maillard reaction. This budget-friendly recipe is easy to execute and provides a healthy, satisfying meal without the need for excessive fats or expensive binders.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
1 lb ground beef (85/15)
1 cup zucchini, grated and squeezed dry
1/4 cup plain dry breadcrumbs
1 large egg
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Instructions
Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
Grate the fresh zucchini using a medium grater.
Place the grated zucchini in a towel or cheesecloth and squeeze out all excess moisture thoroughly.
In a large mixing bowl, combine the ground beef, squeezed zucchini, breadcrumbs, egg, salt, pepper, and garlic powder.
Mix by hand until just combined, being careful not to overwork the meat.
Form the mixture into small, evenly sized meatballs and place them on the prepared baking sheet.
Bake for 20-25 minutes until the meatballs are browned and have reached an internal temperature of 165°F (74°C).
Notes
Ensure you squeeze the zucchini very well; excess moisture is the enemy of a firm meatball. You can serve these with your favorite marinara sauce or over pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://kindeat.com/budget-ground-beef-zucchini-meatballs/