Add some green to these juicy, beef meatballs with zucchini. Get your veggies and meat together in one delicious bite—just 15 minutes of prep and simmered in sauce to perfection. Dinner is served!
This recipe was originally published January 2016 and updated December 2020.
When our toddler only wanted meatballs for dinner, I started slipping vegetables into them. The result? These moist, flavorful beef meatballs with shredded zucchini that everyone in the family enjoys.
They’re easy to make, kid-approved, and a handy way to add a little extra veg to the meal without any fuss.
My husband likes them too, so they’ve become a regular around here. If you enjoy meatballs, these are worth trying—simple, versatile, and satisfying.
Why We Love These Beef Zucchini Meatballs
Family-friendly. They consistently please both kids and adults, which makes weeknight dinners so much easier.
Quick and simple. Mix, roll, and either simmer in sauce or bake—no complicated steps.
Hidden veggies. The shredded zucchini blends into the meat so well that it’s an easy way to boost nutrition without changing the flavor.
Freezer friendly. Make a batch and freeze extras for an effortless future meal.
Delicious. Tender, juicy meatballs with a subtle freshness from the zucchini—what’s not to like?
Enjoy!
These meatballs pair well with pasta, in sandwiches, or added to a lasagna. They’re also a great companion to soft dinner rolls or a simple green salad.
What you will need
- Ground beef: I prefer ground sirloin for a leaner result, but any ground beef will work. Leaner meat simmers well in marinara and produces less grease when baked.
- Gluten-free option: Substitute gluten-free breadcrumbs or panko if needed.
- Zucchini: Use a small zucchini (about 1/2 to 2/3 cup when grated). Smaller, thinner zucchini tend to have fewer seeds and grate nicely.
How to make this recipe
Shred the zucchini with a grater and squeeze out any excess moisture if it seems very wet. In a large bowl combine the ground beef, egg, breadcrumbs (or panko), garlic, grated zucchini, parsley, oregano, dried basil, crushed red pepper, salt, and freshly cracked pepper. Mix or gently knead until everything is evenly distributed.
Form the mixture into 1½–2 inch meatballs.
Stove top method (traditional): Pour one jar of marinara into a large pot, add the meatballs, then pour the second jar over them. Simmer on low, stirring occasionally, for about 30–35 minutes or until the internal temperature reaches 165°F.
Baked method: Arrange the meatballs on a parchment-lined baking sheet and bake in a 400°F oven for about 17–20 minutes, or until cooked through. This method works well if you plan to freeze extras.
Serve as desired—over pasta, on rolls, or alongside your favorite sides.
Notes and tips
- Freezer friendly: After cooking, place cooled meatballs in an airtight, freezer-safe container and freeze for up to 3 months. If cooked on the stove top in sauce, you can freeze them together. Thaw and reheat on the stove until heated through.
- When reheating leftovers, cutting meatballs into quarters helps them heat more evenly.
- Substitutions: Ground turkey or chicken can be used instead of beef. Adjust cooking times as needed and consider a binder that complements leaner meat.
Try these other beef recipes
- Simple Ground Beef Pasta Skillet
- Beef Pot Pie
- The Easiest No Boil Lasagna
- Beer Brisket Chili
- Parmesan Crusted Steak and Potato Dinner
- Mediterranean Steak Bites
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Zucchini Beef Meatballs
Ingredients
- 1 lb. ground beef
- 1 egg
- ⅓ cup bread crumbs or panko (regular or gluten free)
- 2 garlic cloves, minced
- 1 small zucchini, grated (about 1/2 cup packed)
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper (optional)
- ½ tsp sea salt
- ½ tsp freshly cracked pepper
- 2 jars marinara, 24 oz. each (for stove top)
Instructions
- Shred the zucchini and squeeze out excess moisture if needed.
- Combine all ingredients in a mixing bowl and stir until evenly combined.
- Form into 1½–2 inch meatballs.
Stove Top:
- Pour one jar of marinara into a large pot, add the meatballs, then pour the second jar over them. Simmer on low for about 30–35 minutes, stirring occasionally, until meatballs reach an internal temperature of 165°F.
To bake:
- Place meatballs on a parchment-lined baking sheet. Bake in a preheated 400°F oven for 17–20 minutes or until cooked through.
- Allow to cool briefly, blot any excess grease if desired, and serve.
- Store extras in the refrigerator or freezer.
Notes
- Freeze cooked meatballs in an airtight container for up to 3 months. If cooked in sauce, you can freeze them together. Reheat on the stove until warmed through.
- For even reheating of leftovers, cut each meatball into quarters.
- Try using ground turkey or chicken as an alternative to beef; adjust seasonings and cooking time as needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!