If you’re on the hunt for a comforting yet wholesome meal, look no further than this delightful Zucchini Meatballs with Ground Beef Recipe. These meatballs are the perfect harmony of juicy ground beef combined with fresh zucchini, delivering a tender texture and a subtle veggie boost that makes them stand out. Baked to golden perfection and simmered in rich marinara sauce, they’re a delicious twist on classic meatballs that’s sure to become a family favorite. Whether you’re serving them over pasta, stuffing them into subs, or enjoying them as is, these meatballs bring warmth, flavor, and a touch of healthy goodness to your table.

Zucchini Meatballs with Ground Beef Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity: every ingredient plays a vital role in flavor, texture, or color. Together, they create meatballs that are juicy, tender, and bursting with fresh Mediterranean-inspired notes.

1 pound ground beef (85% lean): The hearty base that keeps the meatballs rich and flavorful yet not too greasy.
1 medium zucchini (grated and excess moisture squeezed out): Adds moisture and subtle earthiness while keeping the meatballs light.
1/2 cup breadcrumbs: Helps bind the mixture and provides structure so meatballs hold their shape.
1/4 cup grated Parmesan cheese: Infuses a salty, nutty depth that perfectly complements the beef and zucchini.
1 large egg: Acts as a natural binder, keeping everything together during baking.
2 cloves garlic (minced): Provides a fragrant, savory punch that elevates the overall taste.
1/4 cup chopped fresh parsley: Brightens the dish with fresh herbal notes and lovely green flecks.
1 teaspoon dried oregano: Adds a classic Italian flavor that pairs beautifully with the marinara sauce.
1/2 teaspoon salt: Enhances all the natural flavors without overpowering them.
1/4 teaspoon black pepper: Adds subtle heat and depth to round out the seasoning.
1 tablespoon olive oil: Brushed on top before baking for a nice golden crust and extra moisture.
2 cups marinara sauce (for serving): The hearty, tangy bed your meatballs will cozy up in, tying all the elements together.

How to Make Zucchini Meatballs with Ground Beef Recipe

Step 1: Prep and Mix the Ingredients

Start by preheating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper or a light coating of oil. In a large bowl, combine the ground beef, grated zucchini with moisture squeezed out, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just blended; overmixing can make the meatballs tough, so aim for a light touch to keep them tender.

Step 2: Shape Your Meatballs

Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Try to keep them uniform for even cooking. Place each meatball on the lined baking sheet, leaving space in between so they can brown nicely rather than steam.

Step 3: Brush with Olive Oil and Bake

Lightly brush or drizzle the meatballs with olive oil to ensure they develop a golden-brown crust. Bake for 18 to 20 minutes, turning halfway through if desired, until the meatballs are cooked through and beautifully browned. This baking method locks in moisture without needing extra oil, making a healthier preparation.

Step 4: Warm the Marinara and Simmer Meatballs

While the meatballs bake, gently warm your marinara sauce on the stove over medium heat. When meatballs are done, transfer them directly to the sauce and let them gently simmer together for a few minutes. This gives the meatballs a chance to soak up all that tangy, herby goodness and keeps them super moist.

How to Serve Zucchini Meatballs with Ground Beef Recipe

Garnishes

A sprinkle of freshly chopped parsley or grated Parmesan cheese on top adds a beautiful color contrast and a fresh, salty bite that enhances every forkful. You can also add red pepper flakes if you like a little heat to brighten the flavors.

Side Dishes

These meatballs shine alongside classic spaghetti or zucchini noodles for a lower-carb option. Creamy mashed potatoes or buttery polenta also make comforting beds that soak up the marinara sauce beautifully. Pair them with a crisp green salad for a balanced meal.

Creative Ways to Present

For a fun twist, stuff these zucchini meatballs into toasted sub rolls with mozzarella for an irresistible meatball sandwich. Or serve them on toothpicks as elegant appetizers with a small bowl of marinara for dipping at your next gathering. Their versatility makes them a hit in any setting.

Make Ahead and Storage

Storing Leftovers

After cooling, store leftover zucchini meatballs in an airtight container in the refrigerator for up to 3 days. Keep the marinara sauce separate or together depending on your later use, but reheating them together will deepen the flavor nicely.

Freezing

These meatballs freeze wonderfully. Arrange them in a single layer on a baking tray, freeze until firm, then transfer into a freezer-safe bag or container. They’ll last up to 3 months, making them perfect for meal prep or busy weeknights.

Reheating

Reheat frozen or refrigerated meatballs by warming gently in a saucepan with marinara sauce over low heat until hot throughout. You can also microwave them covered for 1–2 minutes, but stovetop reheating helps retain their tender texture best.

FAQs

Can I substitute ground turkey or chicken in this recipe?

Absolutely! Using ground turkey or chicken will give you a lighter meatball while maintaining excellent flavor. Just be mindful that these leaner meats cook slightly faster, so adjust your baking time accordingly.

How do I prevent zucchini from making the meatballs soggy?

Grating the zucchini and then thoroughly squeezing out the excess moisture with a clean kitchen towel or paper towels is key. This keeps the meatball mixture from becoming too wet, which helps them hold their shape and bake perfectly.

Is this recipe gluten-free?

It can be! Simply swap out regular breadcrumbs for gluten-free versions. This small change keeps the texture intact without compromising taste, making it perfect for those with gluten sensitivities.

Can I cook these meatballs on the stovetop instead of baking?

Yes, you can either pan-fry or skillet-cook the meatballs over medium heat, turning to brown all sides. This method adds a lovely crust but be careful not to overcrowd the pan so they cook evenly.

What’s the best way to serve leftover meatballs?

Leftover zucchini meatballs are fantastic warmed up in marinara sauce and served over fresh pasta, rice, or even inside a toasted sandwich for a quick and satisfying meal any day of the week.

Final Thoughts

You simply must try this Zucchini Meatballs with Ground Beef Recipe if you want a comforting meal that’s both flavorful and smartly balanced with veggies. They bake up tender, juicy, and packed with that homemade charm that always wins hearts around the dinner table. Whip up a batch and watch how quickly they disappear — you’ll be making them again and again!