Zucchini Meatballs

Dairy Free Sugar Free Optional Gluten Free

These meatballs disappear quickly every year. They are easy to make, and are a great way to use up some zucchini. The zucchini can go right into to the recipe after shredding, squeezing out excess moisture is NOT needed.


Makes approximately 18 meatballs

Prep Time: 15 minutes

Cook Time: 25 minutes



1 pound grass fed ground beef (or venison, or turkey, or bison, whatever you've got)

2 cups shredded zucchini

2 eggs

2 cloves garlic, minced

1/2 cup diced onion

2 tsp dried basil (or 3 T fresh)

1/2 cup Italian breadcrumbs (use gluten free if needed)

1/2 tsp Himalayan salt or Celtic sea salt

1/8 tsp pepper


Combine all ingredients in a medium size bowl. Mix well. Shape into 2 inch balls and place on parchment lined baking sheet. (No parchment paper? No problem, it is simply to make clean up easier.) Bake at 375° for 25 minutes or until cooked through.


These freeze very well. Simply freeze on baking sheet and then place into freezer bag. Lasts up to 6 months in freezer.



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