Zucchini Meat Balls
Course: LunchCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
163
kcalFlavor packed zucchini meatless ball recipe for subs, grain bowls, salads and more!
Ingredients3
1 1 flax egg
1 tablespoon 1 olive oil
2 cloves 2 garlic, minced
2 1/2 cups 2 1/2 grated zucchini, peeled or unpeeled
1/8 cup 1/8 almonds, ground
1/2 tablespoon 1/2 lemon zest
1/4 cup 1/4 finely chopped fresh parsley
1/2 tablespoon 1/2 dried oregano
1/2 tablespoon 1/2 dried basil
1/2 teaspoon 1/2 onion powder
1 cup 1 croutons, crushed
1/4 cup 1/4 nutritional yeast
1/2 cup 1/2 pinto beans, mashed with a fork
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
1/2 teaspoon 1/2 cayenne pepper
Preparation
- Make your flax egg.
- Preheat oven to 375F and line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Heat the oil in a large skillet. Add the zucchini and garlic to the pan and cook for 6-7 minutes until the liquid from the zucchini is gone.
- Transfer the zucchini and garlic to a sieve and drain as much liquid as possible. Press down with a spatula to get the most water out. Set aside and allow to cool for about 10 minutes.
- Once zucchini has cooled, add it to a large bowl. Stir in your flax egg mixture, lemon zest, crushed almonds, parsley, oregano, basil, onion powder, croutons, nutritional yeast, beans, salt, pepper and chilli. Mix together well – you may need to use your hands to get everything incorporated.
- Form the mixture into 16 balls. Gently compact them with your hands so they will stay together. Bake for 22 – 25 minutes, turning them once during this time.
- Serve warm! Check out this video for serving suggestions.
Notes
- Please note: calories shared above are for meatballs only. Does not include bread, sauce, etc.
- For Sub: Get French bread, add meatballs and top with banana peppers, spaghetti sauce, sliced bell peppers or any of your other favorite toppings.
- For sheet pan dinner: Make zucchini meat balls first and then bake with carrots, brussel sprouts and green beans on 375* F for 20 – 25 minutes.
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