SUMMER ZUCCHINI MEATBALLS
I am always looking for a way to use up my zucchinis! This made a yummy and moist meatball. I use grass fed beef which can sometimes be dry This recipe produced 10 meatballs all just slightly larger then a golf ball. 5 meatballs per serving. Cal 236 Total fat 12.5 grams Sat Fat 4 Carbs 16 grams Protein 17 Fiber 2 grams
Provided by Wicked Step Foodie
Categories Meatballs
Time 35m
Yield 8-10 meatballs, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix with your hands the first 5 ingredients. Set aside.
- Meanwhile shred the zucchini and sprinkle with garlic salt. Put shredded zucchini in a colander and put a weight on top to help drain as much liquid as possible in 15 minutes.
- Chop the basil.
- Add the basil and the drained zucchini to the meat mixture and mix well using your hands.
- Roll into balls and put on a sprayed baking sheet and into a 350 degree oven for 15 minutes. iIf using a high fat meat bake for 20 minutes.
- Enjoy!
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