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By: Amy on  |Updated:
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Zucchini meatballs are an Italian-style meatball made with ground beef and baked in a creamy tomato sauce! Serve them over pasta topped with plenty of cheese!
One of my favorite parts about this recipe is that it can be made ahead of time, then baked about 30 minutes before you’re ready to eat! You’re going to want to add this recipe to your favorite ways to use an abundance of zucchini!
Meatballs are a favorite at our house! I’ve got you covered with whatever kind of meatball you’re looking for with BBQ Meatballs, Sweet and Sour Meatballs, and even extra cheesy Mexican Meatballs! I have to say, this recipe makes the moistest and most tender of all my meatballs recipes!
Since we raise cattle, we are way into easy beef recipes! If you search for “zucchini meatballs” you’ll stumble on a few vegetarian recipes (and I can’t call these meatballs if they’re made without meat). There’s none of that nonsense with these babies! They’re full-on made with ground beef!
Trust me! If you’re going to “sneak” veggies into your kids’ meals, you better have some meat to hide it in!
WHY THIS RECIPE WORKS:
I have lots of meatball recipes here at Pitchfork Foodie. I love all of them! But these are the most flavorful and tender! I’ve made this recipe a million times and it turns out every single time!
- A great healthy way to use zucchini!
- The meatballs can be made ahead of time and baked at the last minute!
- No need to brown the meatballs if you don’t have time! Hello EASY!
- They can be made with fresh or dried herbs, so basically you can use whatever you have on hand. This recipe is really forgiving so you can subsitute easily.
- Leftovers are fantastic!
INGREDIENTS NEEDED:
The ingredient list is kind of long, but don’t let that scare you! They’re mostly simple ingredients. Let’s talk about options for substituting in case you don’t have something.
- Ground Beef: Although you could use ground turkey or chicken, beef is my favorite! Beef has a little bit higher fat content and it helps the meatballs hold their shape and keeps them from falling apart.
- Zucchini: Fresh or frozen grated zucchini. Drain frozen zucchini before using it.
- Eggs:
- Bread Crumbs: Store-bought is great. If you need to make them from scratch pulse a few pieces of bread in the food processor until it creates crumbs. If you’re really in a bind you can use crushed up saltine crackers or oats.
- Basil & Parsley: Fresh or dried will work. Use the ration 3 parts of fresh to 1 part of dried. For example, 3 Tablespoons of fresh parsley=1 Tablespoon of dried parsley.
- Garlic: Mince cloves of garlic or use garlic paste (This is not a sponsored shoutout! I truly love the stuff.)
- Salt and Pepper
- Parmesan Cheese: The kind from a can works just fine, or you can grate it yourself if you want.
- Marinara Sauce: I use sauce I make from scratch and can, but you can totally use store-bought pasta sauce or spaghetti sauce.
- Cream Cheese: Use full fat. Reduced fat cream cheese has water added and will thin the sauce. You could also use ricotta cheese.
I always make pesto when I have fresh herbs in my garden, then freeze it to use throughout the year. This recipe is a great recipe to use homemade pesto sauce in if you don’t have fresh basil and parsley! I freeze them in about 2 Tablespoon sized cookie scoops. I use two “pesto balls” for the meatballs and add 2 “pesto balls” to the sauce instead of adding fresh basil and parsley.
HOW TO MAKE MEATBALLS WITH ZUCCHINI:
Let me walk you through and show you step by step how to make these meatballs.
STEP 1: Whisk eggs until beaten.
STEP 2: Add parmesan cheese, herbs, bread crumbs, garlic, and seasonings.
STEP 3: Add hamburger and grated zucchini.
STEP 4: Mix with your hands. Make sure it’s completely mixed, but be careful to not overmix. Overmixing creates tough meatballs.
STEP 5: Shape meatballs into about 2 inch balls. Use a cookie scoop to make meatballs because it’s easier to make them all the same size. They bake more evenly if they’re the same size. You really don’t even need to roll them to make them smooth if you don’t want to. They’ll be rustic and that’s okay!
STEP 6: Optional! If you have time and you want to make the meatballs extra pretty with browned bits on them go ahead. If not, skip to step 7:Over medium-high heat add a little bit of olive oil to a skillet. Add meatballs and let them brown in the oil just until they release and are easy to move. Flip and brown on all sides.
STEP 7: Stir room temperature cream cheese until smooth.
STEP 8: Add warm marinara to the cream cheese. If it’s not warm it will cool the cream cheese and make it lumpy. Stir until combined and smooth.
STEP 9: Pour tomato/cream cheese sauce over the meatballs.
STEP 10: Sprinkle grated mozzarella and parmesan cheese over the meatballs.
STEP 11: Bake for 30 minutes. The sauce will be bubbly and the cheese will be melted. If the cheese isn’t golden brown broil the casserole for a few minutes. Watch it carefully so it doesn’t burn.
I love making this recipe ahead of time. Assemble through Step 10. Refrigerate until you’re ready to bake them. Bake for 40 minutes.
FAQs:
Can I freeze meatballs?
Yes! Make the meatballs and shape them. Set on a cookie sheet and freeze until firm. Remove from cookie sheet and put in a freezer bag.
Can I use other sauces for meatballs?
Of course! Since these are Italian-based meatballs I’d stick to Italian-type sauces. Alfredo would be a great option!
How do I reheat leftover meatballs?
To reheat a whole pan of meatballs, bake them in the oven at 350 degrees until warmed through, about 30 minutes. Or, microwave a single serving portion for about a minute or until warmed through.
MORE ZUCCHINI RECIPES:
- Chocolate Chip and Oatmeal Zucchini Cookies
- Zucchini Brownies
- Chocolate Zucchini Cake
- Chocolate Chocolate Chip Zucchini Cookies
- Zucchini Sheetcake
- Grilled Zucchini
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Zucchini Meatballs with Beef
3.69 from 44 votes
Servings 7 Servings
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Zucchini meatballs are made with ground beef and baked in a creamy tomato sauce! Serve them over pasta, zoodles, or by themselves. Be sure to add plenty of cheese! One of my favorite parts about this recipe is that it can be made ahead of time, then baked about 30 minutes before you’re ready to eat!
Ingredients
Meatballs
- 2 whole eggs beaten
- 1/2 cup bread crumbs
- 1 Tablespoon fresh parsley minced
- 1 Tablespoon fresh basil minced
- 1/2 cup Parmesan cheese grated
- 1/2 tsp salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1 1/2 pounds ground beef
- 1 1/2 cups zucchini grated
Pasta Sauce
- 12 ounces marinara sauce
- 4 ounces cream cheese room temperature
- 2 Tablespoons fresh basil minced
- 2 Tablespoons fresh parsley minced
Ingredients for Garnish and Topping
- 1/2 cup Parmesan cheese grated
- 1/2 cup mozzarella cheese
- basil and parsley
Ingredients for frying meatballs (optional)
- 2 TBSP olive oil
Instructions
How to make Zucchini Meatballs
Whisk eggs. Add bread crumbs, parmesan cheese, garlic, basil, parsley, salt, and pepper.
Add ground beef and grated zucchini. Mix until incorporated but be careful not to overmix. Overmixing creates tought meatballs.
Form meatballs, I like using a cookie scoop to make about 2 Tablespoon sized meatballs. Roll meatballs into balls if you want. If not just drop them with the cookie scoop and leave them just like that!
Brown meatballs(totally optional). If you don’t want to fry the meatballs skip to the next step. To brown the meatballs, heat about a Tablespoon of olive oil in a large skillet or Dutch oven style pan over medium-high heat. Add half of the meatballs. Brown one side, then flip and brown the other side.
Put meatballs in a baking dish, 9 x 13 greased.
Set aside.
Pasta Sauce Instructions:
Make sure cream cheese is at room temperature. If it's not quite warm enough you can defrost it in the microwave until it's soft enough to stir. Microwave in 15 second intervals to make sure you don't cook it!
Stir the cream cheese until smooth and gradually add the spaghetti sauce. Stir until mixed.
Add fresh parsley and basil, or reduce the amount by half if you're using dried herbs.
Assemble and Bake
Pour sauce over meatballsin the baking dish.
Sprinkle with cheese.
Bakeat 400 degrees for 30 minutes if you didn’t brown the meatballs first, or 20 minutes if you browned the meatballs. Cover with foil if the cheese gets too brown.
Garnishwith extra herbs if you want.
Serve over hot cooked pasta.
Notes
To make meatballs ahead of time assemble meatballs and add creamy tomato sauce. Cover with foil and refrigerate until 45 minutes before serving. Add cheese and bake for 35-40 minutes. Garnish with herbs.
To make gluten-freeuse gluten-free oats or gluten-free bread crumbs.
Serveover spaghetti, linguini, fettuccini noodles, or zoodles. Can also serve the meatballs by themselves.
Nutrition
Calories: 467kcal | Carbohydrates: 11g | Protein: 27g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 877mg | Potassium: 566mg | Fiber: 1g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 11mg | Calcium: 274mg | Iron: 3mg
Reader Interactions
Comments
Donna Braun says
I love this recipe I want to know. Can I can I I usually have a ABUNDANCE of zucchini as you also. I make slaw BREADS, scones, jams, mustards, pickles and such. I am running out of ideas for this wonderful food sure would like to pick another Farmers brain give us some Ideas for zucchini and its fantastic uses
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Amy Engberson says
I’m glad you enjoyed this recipe! Adding zucchini to meatballs makes them extra moist and tender! I’m going to put together a roundup of zucchini ideas and recipes! Stay tuned! In the meantime, be sure to check out my grilled zucchini in foil! It’s my go-to summer side dish because it’s so easy to throw on the grill with my meat!
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Donna says
Tried this meatball recipe yesterday and it was delicious!! I never thought too put zucchini in meatballs before but i think zucchini makes everything better. Love the sauce and its the easiest to make. It tastes better than the vodka i make , thats what it reminds us of . I doubled the recipe because my husband was making gnocchi and it was a match made in heaven!!
Thank you for such a delicious recipe!! Amy !!Reply
Amy Engberson says
Yum! I’m going to serve this with gnocchi next time for sure! Great idea!
Reply
Katie says
What a great way to use zucchini. I baked the meatballs 375* for 25 min. This recipe is a keeper!Reply
Amy Engberson says
It’s always nice to have a few zucchini options besides bread and sweet treats! I’m glad you enjoyed them!
Reply
Emily says
We love these at our house. They are quick and taste like summer with all the fresh herbs!!Reply
Amy Engberson says
These meatballs really are packed with fresh summery flavors! Adding lots of cheese is always a great idea too!
Reply
Alice Kimball says
Looks delicious. Have you tried baking the meatb balls? I, too, hate the frying step.
Reply
Amy Engberson says
Hi Alice! I haven’t ever tried skipping the frying step for this particular meatball recipe. However, I skip this step for almost all of my other meatball recipes and it works just fine. I bet it really wouldn’t be a problem unless you are worried about that golden brown color you get on the outsides of them!
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Vivika says
I love ;your ideas… I do make meat balls, Italian Chicken, Swedish & now will use your recipe… I put each little meatball in mini cupcake pans & bake,,, then freeze for future use. Venison is also a staple in our house… wonderful also….
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Amy Engberson says
You are adventurous to try several different types of meat. Since we raise cattle, I stick to beef! I need to make some of these meatballs and freeze them for busy days!
Reply
Denise says
Hi Amy,
These sounds and look delicious! Have you ever tried freezing the meatballs? If so, do you freeze them uncooked, partially cooked, or fully cooked?
Thanks!
DeniseReply
Amy Engberson says
Good question Denise. I thought about freezing these meatballs but didn’t try it. I never freeze zucchini because it gets so watery. Instead I make zucchini bread or cookies and freeze those. Since the zucchini in these meatballs would still be raw I wondered if it would make the meatballs super watery. Let me know if you try it. I love having a head start on dinner already in the freezer!
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These meatballs look fantastic Amy – so much flavor! That tomato sauce looks heavenly girl!
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Amy Engberson says
Thanks Trish! The sauce is so good and thank goodness it’s super easy too!
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Pyper says
Haha, yup! I’ve been with you on vacation when you’ve craved your beef:) You speak truth about yourself!! These look really yummy!! I’ll be trying this one!!
Reply
Amy Engberson says
Yes, Pyper! It happens to me all the time! I can’t help myself! You have to try this one. The sauce is so yummy!
Reply
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