Homemade Beef and Zucchini Meatballs
These homemade Beef and Zucchini Meatballs are one of those recipes you’ll want to keep in your back pocket. They’re tender, flavorful, easy to make, and the zucchini helps keep them moist without making the meatballs taste like vegetables.
We’re using 93/7 ground beef, so we added a little chopped pepperoni to bring in extra flavor and richness. The combination of lean beef, zucchini, Parmesan, Italian seasonings, and pepperoni makes these incredibly flavorful without needing a long ingredient list.
And because this recipe makes 70, they’re perfect for more than just spaghetti and meatballs. Make a batch for Italian Wedding Soup, add them to lasagna soup, pile them onto pizza, or turn them into a seriously good sub.
Ingredients
- ground beef (feel free to use ground chicken or turkey if you prefer)
- zucchini
- garlic
- egg
- parmesan cheese
- pepperoni
- panko bread crumbs
- seasonings like garlic powder, onion powder, oregano, dried parsley, salt and pepper
Why add zucchini to meatballs?
Zucchini is the secret to keeping these lean beef meatballs tender and moist. Since we’re using 93/7 ground beef, there isn’t as much fat to naturally keep the meatballs juicy.
The shredded zucchini adds moisture without overpowering the flavor of the meatballs. Just make sure you squeeze the shredded zucchini really well before adding it to the mixture. You want the moisture in the zucchini, but not all of the excess water.
Fun fact. I wrote a similar recipe in 2011. Do you want to know what that blog title was? “I love balls.” 😂
Why Add Pepperoni to Beef Meatballs?
The pepperoni is here for one very important reason: flavor.
Because we’re using lean 93/7 ground beef, adding a small amount of chopped pepperoni gives the meatballs extra richness and savory flavor. You don’t end up with a meatball that tastes like pepperoni. Instead, it adds another layer of flavor that works especially well with the Parmesan and Italian seasonings.
Ways to Use Homemade Beef and Zucchini Meatballs
Italian Wedding Soup. These meatballs were made for our Italian Wedding Soup. Their small size makes them perfect for a bowl of soup with spinach, vegetables, broth, and tiny acini di pepe pasta.
Lasagna Soup. Add these mini meatballs to lasagna soup for even more protein and flavor. They work especially well with tomato broth, Italian seasoning, pasta, and cheese.
Meatball Subs. Pile several meatballs into a toasted hoagie roll, cover with marinara sauce and mozzarella, and bake until the cheese is melted and bubbly.
Pizza Topping. Slice or crumble the cooked meatballs and add them to your favorite pizza. They pair especially well with marinara, mozzarella, and your favorite Italian toppings.
Spaghetti and Meatballs. You can’t go wrong with the classic. Toss them with your favorite marinara and spaghetti for an easy dinner.
Meatball Bowls. Serve the meatballs over pasta, rice, polenta, or mashed potatoes with marinara sauce and Parmesan.
Meatball Appetizer. Put them on a platter with toothpicks and serve them with warm marinara for dipping. They’re an easy appetizer for game days, parties, or family gatherings.
Stuffed Pasta. Chop the meatballs and add them to stuffed shells, manicotti, or baked pasta dishes.
Meal Prep. Make a big batch and portion them into containers with pasta, vegetables, rice, or salad for easy lunches and dinners throughout the week.
Zucchini Meatballs
I am like a toddler where you have to hide veggies into things for me to eat them. Promise you won't taste the zucchini, but it makes these meatballs so tender and delicious.
Ingredients
- 1 pound 93/7 ground beef
- 1 cup zucchini, shredded and squeezed dry
- 4 cloves garlic, minced
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/3 cup Panko bread crumbs
- 1 ounce pepperoni, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- salt and pepper to taste
Instructions
Prepare the zucchini
Shred the zucchini and squeeze out as much excess moisture as possible. You can use a clean kitchen towel or paper towels to press and squeeze the zucchini dry.
This step is important because too much moisture can make the meatball mixture too wet and difficult to shape.
Combine the ingredients
In a large mixing bowl, add the ground beef, squeezed zucchini, minced garlic, egg, Parmesan cheese, Panko breadcrumbs, and finely chopped pepperoni.
Add the onion powder, garlic powder, dried oregano, dried parsley, salt, and pepper.
Mix gently
Using your hands or a large spoon, gently mix everything together until the ingredients are evenly incorporated.
Be careful not to overmix the meat. Mixing just until everything comes together will help keep the meatballs tender.
Form the meatballs
Form the mixture into approximately 60 mini meatballs. A small cookie scoop works well for keeping the meatballs similar in size.
Cook the meatballs
Cook the meatballs using your preferred cooking method until they are cooked through and reach an internal temperature of 160°F.
For approximately 60 mini meatballs, the cooking time is about 8-10 minutes, depending on the size of the meatballs and your cooking method.
Serve or store
Serve the meatballs immediately with your favorite recipe, or let them cool completely before refrigerating or freezing them for later.
Notes
12 meatballs is a serving and 2 Weight Watchers points. If you count calories or macros: 175 calories, 9 fat, 6 carbs, 0 fiber and 17 grams protein. See the nutritional label below per meatball.
Nutrition Information
Yield 70 Serving Size 1Amount Per Serving Calories 31Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 10mgSodium 39mgCarbohydrates 1gFiber 0gSugar 0gProtein 2g
Frequently Asked Questions
Do they taste like zucchini?
Not really! The zucchini is primarily there to add moisture and help keep the lean beef tender. It blends into the meatball mixture, so you get the benefits without a strong zucchini flavor.
Do I have to squeeze the zucchini?
Yes, this is an important step. Zucchini naturally contains a lot of water, and excess moisture can make your meatball mixture too wet. Squeeze the shredded zucchini thoroughly before adding it to the other ingredients.
Can I use a different type of ground beef?
Absolutely. You can use ground beef with a higher fat percentage, but keep in mind that the meatballs may be a little richer and more tender. We use 93/7 ground beef because it keeps the meatballs lean while the zucchini helps provide moisture.
Can I leave out the pepperoni?
You can, but the pepperoni adds a lot of flavor, especially when using lean ground beef. If you leave it out, you may want to add a little extra seasoning to compensate.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey or ground chicken can be substituted for the ground beef. Because turkey can be quite lean, the zucchini is especially helpful for keeping the meatballs moist.
Can I make these ahead of time?
Absolutely. You can prepare and cook the meatballs ahead of time and store them in the refrigerator until you’re ready to use them.
Can I freeze them?
Yes! These meatballs freeze well. Let the cooked meatballs cool completely, then transfer them to a freezer-safe container or bag. Freeze them in a single layer first if you want to prevent them from sticking together.
How do I reheat from frozen?
Frozen cooked meatballs can be added directly to sauces or soups and heated until warmed through. You can also thaw them overnight in the refrigerator and reheat them in the oven, microwave, or on the stovetop.
How do I know when meatballs are done?
The most reliable way to tell is with an instant-read thermometer. Ground beef should reach an internal temperature of 160°F.
Can I make these larger?
Definitely. Just keep in mind that larger meatballs will need more cooking time. The cooking time listed in this recipe is specifically for approximately 70 mini meatballs.
A Simple Meatball Recipe You’ll Make Again and Again
This recipe is proof that a few simple ingredients can make an incredibly versatile meal-prep staple. The zucchini keeps the lean beef moist, the pepperoni adds extra savory flavor, and Parmesan and Italian seasonings give them that classic Italian-inspired flavor we love.
Make a batch of 70 and use them throughout the week in soup, pasta, sandwiches, pizza, or whatever else you can dream up. They’re just as useful for a quick weeknight dinner as they are for stocking your freezer.
And if you’re making our Italian Wedding Soup, don’t skip these. Updated recipe coming tomorrow and we will link it then.
