Zucchini Meatballs
Servings
4Serving size
6 zucchini ballsThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently. Serve with Tomato Sauce – from Fresh Tomatoes or Tomato Sauce – from Canned Tomatoes or Low Acid Tomato Sauce.
Ingredients
| 4 medium Zucchini (shredded) |
| 2 clove Garlic, raw (minced) |
| 1/4 tsp. Salt |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 ounce Parmesan cheese (grated) |
| 1 tsp., leaves Dried basil |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
| 1/4 tsp., ground Dried tarragon |
| 2 medium Green onions (thinly sliced crosswise, keeping the white and green parts separate) |
| 2 cup Panko (or gluten-free panko) |
| 1 large Egg(s) |
| 4 tsp. Olive oil |
Instructions
Close the towel around the zucchini and pull the ends together, twisting into a pouch.
Twist the top of the towel where it is closed to squeeze the liquid out of the zucchini.
Place the zucchini in a large mixing bowl and repeat with the other half to squeeze the water out through the dish towel.
Place the garlic, salt, white beans, parmesan, basil, oregano, marjoram, thyme, tarragon, and the white part of the green onions in a food processor and pulse until smooth.
Place the bean mixture in the bowl with the zucchini and add the green part of the green onions and the panko.
Fold together until well blended.
Add the egg and fold together until well blended.
Form into 24 1-inch balls.
Place a cookie sheet in the oven and preheat to 400°F.
Place 2 teaspoons of the olive oil on the heated cookie sheet and arrange the zucchini balls so that they don't touch each other.
Bake 10 minutes and turn over.
Bake 10 minutes and add the remaining 2 teaspoons of olive oil.
Turn twice more to optimize even cooking of the zucchini balls.
Set the oven to broil and cook for 5 minutes before serving.
Serve this recipe with one of these vegetable side dishes.
Low Acid (GERD Friendly) Tomato Sauce
Place the oil in a large stock-pot and heat over a medium-high heat. Reduce the heat to medium and add the onion. Cook gently for about 5 minutes. Do not allow the onion to turn brown. Add the garlic and cook for about ten minutes, until they are translucent. Stir…
Tomato Sauce (from canned tomatoes)
Place a large sauce pan and heat over a medium-high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the onions and cook until they are translucent. Stir frequently and do not allow them to brown. Reduce the heat to medium and add the…
Tomato Sauce (from fresh tomatoes)
To peel tomatoes, heat 4 quarts of water over high heat until it begins to boil. Reduce the heat until the water is just shivering. Place the tomatoes in the water a few at a time. After no more than 60 seconds, remove the tomatoes. When they have rested for…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I first had a version of these at a restaurant but was disappointed in what I was served. The dish looked great on the menu but they were pretty bland. Great concept, but poor execution.
After returning home I worked on this recipe and it did take a few tries to get it right. I like the use of the beans because this brings a stiffness to the balls without having to use too much bread. It also adds a lot of fiber.
These are great to serve with a marinara sauce as a main course or a couple of them drizzled with a little olive oil as an appetizer. You can make the balls smaller and they are great for cocktail parties on their own or with a bit of dip.