Summer Zucchini Meatballs |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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 Ingredients:
1/4 lb ground beef (i use grass-fed beef) |
8 saltine crackers, crushed |
3 tablespoons milk |
1 egg |
1 tablespoon crushed garlic |
1 medium zucchini, grated |
3 basil leaves, large leaves (about a tbls chopped fresh, less if dried) |
garlic salt |
Directions:
1. In a bowl mix with your hands the first 5 ingredients. Set aside.
2. 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.
3. Chop the basil.
4. Add the basil and the drained zucchini to the meat mixture and mix well using your hands.
5. 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.
6. Enjoy!
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