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These vegetarian meatballs are so versatile. You can use them in a variety of healthy dishes. You can add them to a hearty bowl of spaghetti, smother them in sauce and cheese, or eat them alone with savory dips! Plus, they’re lighter, healthier, and low-calorie compared to traditional meatballs. You won’t feel guilty if you end up eating the entire batch!
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It can be a great idea to invest in some cooking classes before trying something new! Sur La Table is one of the foremost places to take cooking classes, both in-store and online. We suggest their in-store classes where you can get advice in real-time, and enjoy every minute of the process! Don’t miss out on expert cooking tips, it could make all the difference, especially when cooking unfamiliar foods.
Vegetarian Zucchini Meatballs Recipe
We know you’re absolutely going to love making this zucchini meatball recipe, especially considering it takes less than an hour and uses only a few simple ingredients you probably already have in your cupboard or fridge.
Want to save yourself even more time?
Find everything you need for this recipe and more at Giant Food. Order your groceries ahead of time with their same day, order ahead pick-up!
This recipe makes about 20 small-sized meatballs, so feel free to double the recipe if you’re cooking for larger groups or families.
Ingredients:
- 225g (8oz) zucchini
- 1 egg
- 1 inch of ginger root
- Paprika powder
- Black pepper
- Himalayan salt
- ½ cup of almond flour (plus another ¼ cup for rolling)
- 2 tbsp of olive oil
Materials:
- Mixing bowl
- Small bowl for rolling meatballs in flour
- Cheese or vegetable grater
- Cooking brush
- Baking mat
- Disposable gloves (optional)
Instructions for Making Vegetarian Meatballs
- Preheat your oven to 180°C (350°F) degree
- To make our zucchini meatballs, we will first need to grate our zucchini into shreds. With a grater, shred the zucchini in a small bowl.
- Cut off a small piece of ginger (approximately 1 inch). Peel or cut off the skin and grate it into the zucchini shreds.
- Crack the egg into the bowl.
- Add a pinch of salt.
- Grind some of the black pepper into the bowl (you can decide how much, depending on your preferences).
- Add a dash of paprika powder.
- For these vegetarian meatballs, we are using almond flour as our binder, however, you can use any other gluten-free rice-based breadcrumbs if you have those in your pantry instead. Add ½ a cup of the breadcrumbs or almond flour into the bowl with the rest of the ingredients.
- Using a fork or whisk, stir the ingredients together until everything is evenly mixed.
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To bake these zucchini meatballs, you’ll want to have a surface where you can safely remove them after cooking. We are using a baking mat, but if you don’t have one, you can also grease a normal oven tray.
- Now it’s time to roll the vegetarian meatballs! Take a scoop of the mixture and roll it with your hands until you have a round ball. Feel free to wear gloves to prevent the mixture from sticking to your fingers!
- Roll the ball in a bowl containing the remaining ¼ cup of breadcrumbs or almond flour mixture.
- Place it on the baking tray and repeat with the rest of the zucchini mixture.
- Once you line all the meatballs up together on the tray, you will want to brush them with a thin layer of olive oil. This will give them a nice golden brown color and also make them a little crispy.
- Slide the tray into the oven and bake for approximately 30 minutes.
- Take them out of the oven when they’re finished and let them cool for a few minutes before eating!
More Vegetarian-Friendly Recipes
Again, these mouthwatering zucchini meatballs can be used in so many different dishes (we think it would go great with homemade pasta!), making this a great option for lunch, dinner, or even a midday snack! If you’re looking for other healthy vegetarian dishes to whip up, then check out a couple of our tofu recipes or our vegetarian croquette recipe.
