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baked zucchini meatballs

Baked Zucchini Meatballs

Zucchini meatballs are a delicious and healthy alternative to traditional meatballs. They can be served as a main dish with pasta or rice, or as an appetizer.

Course Appetizer
Cuisine American
Keyword meatballs
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 48 minutes
Servings 25 meatballs
Author My Boys and Their Toys

Ingredients

1 pound ground beef, 1 pound Jimmy Dean ground sausage, 1 large zucchini shredded, 1 small sweet onion finely shredded, 1 cup pork rinds crushed, 1/4 cup whole milk, 1/2 cup grated parmesan cheese, 1 tsp kosher salt, 1/2 tsp black pepper, 2 tsp Italian seasoning, 1 tbsp Worcestershire sauce, 2 eggs

Instructions

Before you begin, grate the zucchini and remove excess liquid. Using a food processor with a fine shred blade, shred the zucchini. Next, place the zucchini in a fine mesh strainer, and place it in the sink to let it rest for 10-15 minutes. Using paper towels, press the zucchini to remove the liquid. It might take 2-3 times but get as much liquid as you can out. Preheat oven to 400°F. In a large mixing bowl add ground beef, sausage, zucchini, onion, crushed pork rinds, milk, parmesan cheese, salt, pepper, Italian seasoning, Worcestershire sauce, and eggs. Using your hands mix the ingredients all together. The mixture will be moist but not too wet or sticky. Roll mixture into balls and place on a baking sheet or in a glass Pyrex baking dish. Place in the oven and bake for 25-30 minutes, until lightly golden. Do not overbake or the meatballs will dry out. While the meatballs are cooking start the sauce.