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Let’s make zucchini meatballs
Using the largest holes on a box or handheld grater, shred zucchini to measure 1 1/4 cups.
Finely chop an onion to measure 1/4 cup.
Chop fresh parsley to measure 1 tablespoon. Fresh parsley is best but in a pinch, you can substitute with 1 teaspoon of dried parsley.
In a large bowl, combine the onion, parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon Worcestershire sauce, 2 eggs, the zucchini and ground beef. Toss to evenly combine. Add 1/2-cup breadcrumbs and toss again.
Cooking the zucchini meatballs
Zucchini meatballs serving suggestions
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- 1 1/2 lbs. ground beef (I use 85/15)
- 1/2 cup dry breadcrumbs
- 1/4 cup finely chopped onion
- 1 Tbs. chopped parsley
- 1 teaspoon salt
- 1 tsp. Worcestershire sauce
- 1/4 tsp. pepper
- 2 eggs
- 1 1/4 cups shredded zucchini
- shortening for frying
Gently mix ground beef, breadcrumbs, onion, parsley, salt, Worcestershire sauce, pepper and eggs; stir in zucchini. Shape into balls of desired size.
Heat a large skillet or frying pan over medium heat. Melt the shortening and then add the meatballs. Gently brown the meatballs in the pan until cooked through, about 15 minutes. Alternately, you can bake 2-inch size meatballs in a 425 oven for 15 minutes.
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fantastic! i used bacon flavored sausage and used the rest of your ingredients. i just picked up the wrong package in the freezer. glad i did, this was amazing. love your recipes
Natasha In Oz says
Yummo! They look so delicious and so healthy too. I've pinned your recipe and can't wait to try them soon.
Thanks for sharing at the Sundays Down Under linky party!
Natasha in Oz
Cathy McInnes says
What a great twist on meatballs!! Saying hello from Sundays down under!
my kids are going to love these!!!! I have so many zucchini in the garden I'm always looking for new ways to serve them!
Ann Thompson says
This is perfect. A friend of ours just brought us a big bag full of zucchini and I'm looking for ways to use it up.
Another fine use for zucchini:@)
handmade by amalia says
I like the idea of the scoop, I wondered how you got them all the same size.
I bet these are really good. I can't wait to try them. My mother-in-law used to make a cornbread casserole with zucchini in it, and we all loved it. She would cook the hamburger meat. Cook some zucchini and onions until tender. Drain and put in the meat. Put in a skillet, add cheese, and the cornbread mix on top!
I've been on the lookout for different ways to use zucchini right now (we get 3-4 each week in our CSA basket) These look wonderful, thanks for sharing
Ivy and Elephants says
These sound delicious! I'm always looking for ways to get more veggies into the meal. Thanks!