Zucchini Meatballs
Spaghetti and meatballs are just a classic, but sometimes it’s fun to add a little twist! I decided to make these zucchini meatballs and they did not miss. Kory and I were both huge fans (and of course Lulu got to try one too and devoured it)! They have such a good flavor and I love that veggies are mixed in.
For this meatball I used a mix of ground turkey and ground pork. As much as I love ground turkey, I personally think it can be a little dry on its own. Adding ground pork gave a great flavor and kept the meatballs tender. The zucchini was such a simple addition. I grated it and lightly squeezed it out with a paper towel to absorb some of the moisture. From there you just mix it together with the ground meat, bread crumbs, parmesan cheese, an egg, and some seasonings.
Form the meatballs and you’ll start by cooking them in a cast iron skillet to get the outsides nice and browned. Then you’ll transfer the skillet to the oven where they will continue to cook through. You guys… they are seriously just sooo good! The first night I served them I just made penne pasta and tossed it with a little bit of butter and parmesan cheese. You really don’t need much more because they meatballs are so flavorful! That said, when I reheated them I served them with a basil tomato sauce and angel hair pasta, and honestly this was just as delicious. I don’t know which way I prefer more! You’ll just have to try them for yourself.
Zucchini Meatballs
Ingredients
- 2 medium zucchini
- 1/2 lb. ground turkey
- 1 lb. ground pork
- 1 egg
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 tsp. dried minced onion
- 1/4 tsp. dried basil
- 1/4 tsp. dried parsley
- Salt and pepper to taste
- 2 tbsp. butter
Instructions
- Preheat oven to 350°F.
- Grate the zucchini and use a paper towel to lightly squeeze out some of the excess moisture. (You should have ~2 cups of grated zucchini).
- Add zucchini, ground turkey, ground pork, egg, bread crumbs, parmesan cheese, minced onion, basil, parsley, and salt and pepper to a bowl.
- Use your hands to mix until the ingredients are combined well.
- Form meatballs (makes ~20).
- Heat 2 tbsp. butter in a cast iron skillet over medium heat. (Note: to avoid overcrowding the skillet I heated 1 tbsp. butter in a smaller cast iron skillet as well and added some meatballs to that one).
- Place meatballs in the skillet once the butter is melted and let brown on each side, for a total about about 10 minutes.
- Transfer the skillet to the oven and bake for 12 minutes.
- Serve with pasta of choice, enjoy!