Moist and tender, these bite-sized meatballs are classic comfort food made healthy. Grated zucchini adds fiber and helps bind without breadcrumbs. Make them as far as four days ahead, as they re-heat well. You can double the recipe freeze the extra for up to three months. Be sure to use dark turkey for more flavor. Half beef works well too.
Course Main Course
Keyword ground beef, meatball
1poundlean ground beefor dark meat turkey
1smallshallotfinely chopped, 1/3 cup
3garlic clovesfinely chopped
2teaspoonsdried Italian herb mix
1teaspoonsanise seed or fennel seedoptional
1/4teaspoonred pepper or Aleppo pepper flakesoptional
1/4 teaspoonground black pepper
1 tablespoonextra virgin olive oil
4-5cupsyour favorite marinarasee quick sauce recipe on this site
Place the zucchini chunks in the work bowl of a food processor. Pulse until finely chopped. Spoon zucchini into layers of paper towels and squeeze out the moisture. Put it back in the food processor. Add the meat, shallot, garlic, flaxseed, egg, herbs, salt and pepper. Pulse until the combination is well blended, about 12 times. The meatball mixture will be soft.
Cover a rimmed baking sheet or cookie sheet with plastic wrap or parchment paper. Use a 1 tablespoon measuring spoon or a #50 disher (see note below) to portion out the meatball mixture and roll into balls. Meatballs will be about the size of small golf balls. You should get approximately 32 meatballs.
Add the oil to a large non-stick sauté or frying pan over medium heat. When the oil is hot, add the meatballs. Cook until the meatballs are browned on one side, 2-3 minutes. Roll them over to the other side to brown. Pour in the sauce, bring to a simmer, cover and turn heat to low. Cook for 15-18 minutes, until no longer pink in the center. Serve meatballs hot, or cool completely to refrigerate or freeze.
Meatball Tool TipFor making round meatballs quickly, use an inexpensive tool called an EZ Disher. It looks like an ice cream scooper. The #50 makes 1-ounce meatballs. Find it online at many cooking stores or at a restaurant supply. If you don’t like handling raw meat, use disposable kitchen gloves. They come in handy pop-up boxes and are great for many uses.
Recipe from Chef Sally Cameron of AFoodCentricLife.com