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How To make Meatball& Zucchini Italiano
1 Pound Hamburger
80% lean
1/2 Cup Soft Bread Crumbs
1/4 Cup Onion :
finely chopped
1 Egg beaten
3/4 Teaspoon Garlic Salt :
divided
1/4 Teaspoon Crushed Red Pepper
14 1/2 Ounces Italian-Style Stewed Tomatoes
1 Cup Water divided
1 Teaspoon Instant Beef Bouillon Granules
1 1/2 Tablespoons Cornstarch
2 Cups Zucchini :
sliced
2 Cups Cooked Pasta
Combine ground beef, bread crumbs, onion, celery, 1/2 teaspoon of the=20 garlic salt and red pepper. Shape into 12 balls and brown in a large,=20 heavy, nonstick skillet over medium heat. Pour off drippings. Break up=20 tomatoes; add to skillet with 3/4 cup water, beef bouillon granules and=20 remaining 1/4 teaspoon garlic salt. Bring to boil; reduce heat and = simmer,=20 covered, 15 minutes.
Dissolve cornstarch in remaining 1/4 cup water. Stir cornstarch mixture =
and zucchini into skillet with meatballs and continue cooking, covered = for=20 5 minutes. Serve over cooked pasta.
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How To make Meatball& Zucchini Italiano's Videos
How To Make The Best Italian Meatballs - Bobby's Kitchen Basics
Learn more about olive oil from the North American Olive Oil Association
Myths and facts ????
Certified Olive Oils ????
This is the second installment of my kitchen basics series, and I am sharing my best ever homemade Italian meatball recipe. These meatballs are juicy, light, and the flavor is off the charts. It's all about using the 3 different meats for this meatball recipe and soaking some bread in milk to help lighten the meatball texture. I like to sear these these homemade meatballs in a hot pan to help form a tasty crust before finishing them in some homemade marinara sauce. I hope you guys enjoy my best ever recipe for homemade Italian meatballs and try them for yourself! Let me know what other basic recipes you wanna see and make sure to share! #KeepOnCooking Dessi & Bobby XOXO
Meatball & Sauce Recipe:
Turkey Meatballs:
Chicken Meatballs:
Low Carb/Fat Meatballs:
Lamb Meatballs:
Macros per meatball, recipe makes 13 meatballs:
53 calories
8.9 grams of fat
1.67 grams of net carbs
1.76 grams of total carbs
10.9 grams of protein
Less than 1 gram of fiber
Macros per ½ cup of marinara sauce:
60 calories
4 grams of fat
10 grams of net carbs(12 total carbs)
2 grams of fiber
2 grams of protein
GET THE KITCHEN GEAR I USE:
offset spatula:
14 inch non-stick pan:
microplane zester:
olive oil dispenser:
my pepper mill:
platter for meatballs:
oil splatter guard:
non-stick tongs:
metal sheet trays:
pyrex glass mixing bowls:
metal sheet trays:
cast iron pan:
lime & lemon juicer:
wood cutting board:
the rest of my gear:
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Music from Audio Network
Zucchini Meatballs Recipe
These Zucchini Meatballs are loaded with basil, garlic, bread crumbs, egg, cheese, and of course Zucchini. These easy vegetarian meatballs are a family fave!
For step-by-step photos and instructions click
Turkey Zucchini Meatballs
Find the Full Recipe at The Table:
Porch Swing Days. Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Zucchini and Carrots Meatballs
Zucchini and Carrots meatballs. Happy kids + happy mama.
These meatballs are juicy, tender and with a 50/50 veggie/meat ratio. They are a big hit at our table. The sauce is new too: I mixed tomato sauce with milk, almost equal parts. The milk eliminates the tomato acidity creating a very creamy and naturally sweet sauce.
Get ready with some ciabatta bread to enjoy the sauce once the meatballs are gone ????
The suggested quantities will give you enough meatballs for two meals for 4. I usually cook half of the meatballs and freeze the rest before cooking them.
For the zucchini I used a very special Italian variety called “trombette” (aka trumpets). They are famous for their trumpet shape and sweet taste, no seeds at all. They are in season now and easy to find here, but any zucchini you can find will work.
MEATBALLS INGREDIENTS
400gr ground beef
200gr pork sausage
2 medium carrots, peeled and grated
3 medium zucchini, grated
1 medium egg
70gr. parmesan cheese, grated
100gr. breadcrumbs
1 Tbsp italian parsley, minced
1 tsp sea salt to season
SAUCE
half red onion, minced
250gr. tomato sauce (I love the Mutti passata)
200ml whole milk
3 Tbsp olive oil
1/2 tsp sea salt to season
PROCEDURE
In a large bowl mix all the ingredients for the meatballs: the grated carrots and zucchini, ground beef and sausage (remove the skin), egg, parmesan cheese, breadcrumbs, parsley and sea salt. Mix everything to combine well. Roll with your hands small meatballs with 1 Tbsp of the mix. You can now cook the needed quantity for your meal and freeze the remaining meatballs. I usually consider 2 meatballs for the kids and 3 for adults.
In a large skillet, heat the olive oil and add the onion. Cook for 1/2 minutes at medium heat up until golden. Add the meatballs and sear them nicely all around for 2/3 minutes. Mix the tomato sauce with the milk, season with sea salt and add them all around the meatballs. Reduce the heat to a simmer and cook uncovered for 15 min up until the sauce thickens.
Serve warm and enjoy!
For more meatballs recipes (with and without meat) check out my blog. buonapappa.net
2418 Zucchini Meatballs Ciao Italia
Vegetarian Zucchini Meatballs
Zucchini meatballs are meatless, made with grated zucchini, garlic, Pecorino Romano, basil, bread crumbs and egg, then baked in the oven and finished in a Pomodoro sauce.
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