Best Elimination Meatballs With Zucchini Recipes

Zucchini Meatballs Recipe by Tasty image

Provided by Pierce Abernathy

Categories Dinner

Yield 5 servings

Number Of Ingredients 14

4 zucchinis
1 tablespoon salt
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
4 cups cooked pasta
marinara sauce

Steps:

Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
Preheat the oven to 375˚F (190˚C).
Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
Bake for 30-40 minutes, or until browned, flipping halfway through.
Serve over pasta with marinara sauce.
Enoy!

Nutrition Facts : Calories 832 calories, Carbohydrate 138 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 11 grams

Zucchini Meatballs image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

3 large zucchini, chopped
1 cup/250 ml smoked scamorza, cubed, or as much as you need
1 cup/250 ml Pecorino cheese, cubed
Small bunch fresh mint leaves, finely chopped
2 eggs
1 cup/250 ml bread crumbs, plus extra for coating
1 1/2 cups/375 ml extra-virgin olive oil, for frying
20 cherry tomatoes, halved
4 fresh basil leaves, torn
Salt
1/4 cup/50 ml extra-virgin olive oil

Steps:

For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.

Beef-Zucchini Meatballs image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

1 zucchini, grated
8 ounces ground beef, preferably 90 percent lean
1 cup cooked millet, or quinoa
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
Extra virgin olive-oil, for drizzling
Roasted spaghetti squash or sauteed zucchini spirals, for serving
3 cups marinara sauce, for serving
Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving

Steps:

Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.

Chicken-Zucchini Meatballs With Feta image

Provided by Ali Slagle

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 large zucchini (about 1 1/2 pounds)
Kosher salt and black pepper
1 large shallot, halved
1/2 cup panko
1 1/2 teaspoons ground cumin
1 teaspoon red-pepper flakes
1 pound ground chicken or turkey
2 tablespoons chopped fresh mint, basil, parsley or dill, plus more for serving
1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
3 tablespoons lemon juice (from 1 large lemon)
4 ounces feta

Steps:

Heat the oven to 425 degrees. Cut 2 of the zucchini into 1/2-inch-thick slices. Transfer to a plate, season with salt, and set aside.
Working over a large bowl, using the large holes of a box grater, grate the remaining zucchini. Grate 1 shallot half into the bowl as well. Add the panko, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the chicken and herbs and toss gently until combined.
Lightly grease a baking sheet. With wet hands, form the chicken mixture into 16 meatballs (around 2 to 3 tablespoons each) and place them on one side of the baking sheet. Drizzle with olive oil and roast for 10 minutes.
Meanwhile, pat the sliced zucchini dry, then lightly coat with about 1 tablespoon olive oil. Season with pepper.
Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.
Add the sliced zucchini to the other half of the baking sheet, moving the meatballs over, if necessary. Bake until the meatballs are cooked through and the zucchini is golden on the underside, another 15 to 20 minutes. For more browned meatballs, broil for a few minutes, if desired.
Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.
Eat the meatballs and zucchini with a drizzle of the feta sauce and more fresh herbs.