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Healthy Meatballs with Zucchini & Lean Beef on a plate with fork cutting into one and pan in background. They're loaded with flavor from the garlic, minced onion, salt, and pepper.  The zucchini brings moisture, texture, and bulks up the meatballs with healthiness.

Incredible Healthy Meatballs with Zucchini and Lean Beef

Flavorful, succulent, moist, salty, garlic-y, and healthy.  Is there anything better in a meatball? These Incredible Healthy Meatballs with Zucchini & Lean Beef are loaded with flavor from the garlic, minced onion, salt, and pepper.  Because the garlic and onion are both minced, they really infuse every morsel of meat with big flavor.  The zucchini brings so much more to this flavor party!  It brings moisture, texture, and bulks up the meatballs with healthiness.

Course Main Course
Cuisine Italian
Keyword ground beef, healthy dinner, Meatballs, zucchini
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 282 kcal
Author Carrie Tyler


  • 1 pound Ground beef 90% lean
  • 1 Zucchini medium
  • 1 Onion small
  • 2 Garlic cloves
  • ½ cup Breadcrumbs
  • 1 Egg, large
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 1 tablespoons Extra-Virgin Olive Oil
  • Optional: Easy Luscious Creamy Tomato Sauce Recipe (see recipe for ingredients & details)


Prep Ahead Steps

  1. Peel the onion, cut off the stems, cut it into quarters and put into the food processor. Pulse and then blend until chopped up into small rice-size pieces. Transfer to a large mixing bowl.

  2. Cut the zucchini in half lengthwise and then cut into thick slices. Add all pieces to the food processor and blend until complete chopped up into small rice to pea-size pieces. Transfer the zucchini to a clean dish towel or thick paper towel and then squeeze out the excess liquid. Then add the zucchini to the bowl with the onion.

  3. To the onion and the zucchini, add the minced garlic and egg. Mix everything together and then add in the ground beef, breadcrumbs, salt, and pepper. Mix the beef together with everything making sure that it is evenly mixed through.

  4. Divide the mixture in half in the bowl, so that you can make sure to get 12 meatballs from each half, for a total of 24. Scoop out a heaping tablespoon or small ice cream scoop of the meat mixture and roll into a ball. Place on a baking sheet. Do this for the rest of the meat mixture. Either cover with plastic wrap and store in the fridge or move on to cooking.

Cooking Steps

  1. Preheat a large skillet or dutch oven (if you are going to add tomato sauce). Add a teaspoon of olive oil and spread it around. Add the meatballs (don't overcrowd) and cook on each side until browned (a minute or so for each side). Once all sides are browned, transfer to a sheet pan to finish in the oven or transfer to a plate if you will be making sauce in the same pan.

  2. OVEN: If you're finishing in the oven, preheat the oven 400 F degrees. Place the meatballs on a sheet pan.  Bake in the oven on center rack for 10 minutes or until cooked through to the center.

  3. IN SAUCE: Cook your sauce in the same pan or pot used to cook the meatballs. Once your sauce is assembled and ready to simmer, add the meatballs back and let them finish cooking in the sauce.  It may take about 10 minutes for them to cook through, but you can remove one to test it.

Recipe Notes

Serving Size = 6 meatballs (assumes 24 meatballs in this recipe)