Zucchini Meatballs In Tomato Sauce
Crisp-edged zucchini meatballs in a rich tomato sauce—easy, budget-friendly, and ready for weeknights. Get the recipe!
Ingredients
Zucchini Meatballs
- 2 tablespoons olive oil
- 2 cloves garlic mashed
- 2 zucchini coarsely grated (about 4 cups)
- ½ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 1 cup breadcrumbs
- 2 teaspoons Italian herbs
- 1 egg size L, beaten
- ½ cup Parmesan cheese finely grated
Tomato Sauce
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 2 tablespoons tomato paste
- 1⅔ cups passata sieved tomatoes (about 14 oz)
- 14 oz. Whole peeled tomatoes 1 can, crushed by hand
- 1 teaspoon Italian herbs
- 1 bay leaf
- salt and pepper at taste
Garnish
- 2 tablespoons Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Zucchini Meatballs
- Preheat the oven to 350 ℉.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.2 tablespoons olive oil, 2 cloves garlic
- Stir in the grated zucchini and cook 5–10 minutes until most moisture has evaporated.2 zucchini
- Transfer zucchini to a colander to drain and cool slightly.
- Combine cooled zucchini, salt, pepper, breadcrumbs, Italian seasoning, egg, and Parmesan in a bowl. Mix until evenly combined.½ teaspoon sea salt, ⅛ teaspoon ground black pepper, 1 cup breadcrumbs, 2 teaspoons Italian herbs, 1 egg, ½ cup Parmesan cheese
- Roll the mixture into small balls and place on a lined baking sheet.
- Brush the tops with the remaining 1 tablespoon of olive oil.
- Bake 20–25 minutes until golden and set.
Tomato Sauce
- For the sauce, warm 1 tablespoon of olive oil in a saucepan over medium heat.1 tablespoon olive oil
- Fry the shallot for 3 minutes until translucent. Add the chopped garlic and fry for 30 seconds.1 shallot, 1 clove garlic
- Stir in tomato paste and cook 2 minutes, stirring.2 tablespoons tomato paste
- Pour in the passata and the crushed, peeled tomatoes.1⅔ cups passata, 14 oz. Whole peeled tomatoes
- Sprinkle Italian seasoning into the pan and add the bay leaf.1 teaspoon Italian herbs, 1 bay leaf
- Simmer 20 minutes; season with salt and pepper.salt and pepper
- Add the baked zucchini meatballs to the sauce. Warm for 2 minutes.
- Serve with extra Parmesan and fresh herbs if you like.2 tablespoons Parmesan cheese
NOTES
1. My balls fell apart. What happened? They likely had too much moisture. Cook zucchini drier, add 1–2 tablespoons more breadcrumbs, or chill formed balls before baking.
2. Is Pecorino okay? It is, but it’s saltier. Reduce added salt a touch.
3. Storage
- Fridge: Up to 3 days (store balls and sauce separately for best texture).
- Freezer: Sauce up to 3 months; baked balls up to 2 months.
- Reheat: Simmer the sauce, then warm the balls gently for 2–3 minutes.
Nutrition
Calories: 370kcal | Carbohydrates: 41g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1000mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1181IU | Vitamin C: 41mg | Iron: 6mg
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